Rum-Soaked Banana Bread with Spiced Caramel Glaze

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

Moist banana bread infused with dark rum and finished with a warm caramel glaze spiced with cinnamon and nutmeg, evoking Caribbean dessert flavors. This Caribbean recipe, ready in about 85 minutes, pairs ripe bananas mashed, all-purpose flour, baking soda for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

• 1 cup (about 3 bananas) ripe bananas mashed
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (1 stick) unsalted butter softened
• 3/4 cup packed brown sugar
• 2 large eggs
• 2 tbsp dark rum
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup brown sugar for glaze
• 1/4 cup heavy cream for glaze
• 2 tbsp unsalted butter for glaze

Instructions

1. Step 1: Preheat oven to 350°F. In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, and 1/4 tsp ground nutmeg. Set aside.
2. Step 2: In a large bowl, cream 1/2 cup softened unsalted butter with 3/4 cup packed brown sugar until light and fluffy, about 3 minutes. Beat in 2 large eggs one at a time, then stir in 1 cup mashed ripe bananas, 2 tbsp dark rum, and 1 tsp vanilla extract until combined.
3. Step 3: Gradually fold the dry flour mixture into the wet ingredients until just combined. Pour batter into a greased 9x5-inch loaf pan and smooth the top.
4. Step 4: Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack.
5. Step 5: To make the spiced caramel glaze, combine 1/2 cup brown sugar, 1/4 cup heavy cream, and 2 tbsp unsalted butter in a small saucepan over medium heat. Stir continuously and bring to a gentle boil, cooking for 3-4 minutes until thickened and glossy.
6. Step 6: Remove glaze from heat and let cool slightly before drizzling generously over the banana bread. Allow glaze to set before slicing and serving this rum-infused Caribbean treat.