Rum-Soaked Banana Bread with Molasses
Moist banana bread infused with dark rum and molasses, offering a rich caramel sweetness and warm spice notes. This caribbean-inspired desserts ready in about 80 minutes layers medium, mashed ripe bananas, dark rum, molasses into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 medium, mashed ripe bananas
- 1/4 cup dark rum
- 2 tbsp molasses
- 1/2 cup (1 stick), melted unsalted butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Step 1: Preheat the oven to 350°F. In a large mixing bowl, combine 3 mashed ripe bananas, 1/4 cup dark rum, and 2 tbsp molasses. Stir in 1/2 cup melted unsalted butter until well incorporated.
- Step 2: Beat in 3/4 cup granulated sugar and 2 large eggs until the mixture is smooth and slightly fluffy.
- Step 3: In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 1 tsp baking soda, 1 tsp ground cinnamon, and 1/2 tsp salt.
- Step 4: Gradually fold the dry ingredients into the wet banana mixture, adding 1 tsp vanilla extract, until just combined to avoid overmixing.
- Step 5: Pour the batter into a greased 9x5-inch loaf pan and bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Step 6: Let the bread cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rum-Soaked Banana Bread with Molasses take to make?
Total time is about 80 minutes (15 min prep + 65 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Rum-Soaked Banana Bread with Molasses?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Rum-Soaked Banana Bread with Molasses?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Rum-Soaked Banana Bread with Molasses for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Rum-Soaked Banana Bread with Molasses?
Caribbean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
