Rum-Soaked Banana Bread with Molasses and Warm Spices

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

Moist banana bread enriched with dark rum and molasses, layered with cinnamon and nutmeg for a cozy, aromatic treat. This Caribbean-inspired recipe, ready in about 80 minutes, layers ripe bananas, mashed, 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 250 calories and feeds 10, 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 ripe bananas, mashed
• 1/4 cup dark rum
• 2 tbsp molasses
• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1 tsp vanilla extract

Instructions

1. Step 1: Preheat oven to 350°F. In a large bowl, combine 3 mashed ripe bananas with 1/4 cup dark rum and 2 tbsp molasses, stirring until smooth.
2. Step 2: Whisk together 2 large eggs, 1/2 cup melted unsalted butter, and 1 tsp vanilla extract into the banana mixture.
3. Step 3: In a separate bowl, sift 2 cups all-purpose flour with 1 tsp baking soda, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp salt.
4. Step 4: Gradually fold the dry ingredients into the wet banana mixture until just combined; do not overmix.
5. Step 5: Pour batter into a greased 9x5-inch loaf pan and bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
6. Step 6: Let the bread cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Slice and enjoy the warm spice and rum aroma.