Spiced Dark Rum Banana Bread with Walnuts

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Moist banana bread enriched with dark spiced rum and crunchy walnuts for a warm, aromatic twist on a classic dessert. This Caribbean-inspired recipe, ready in about 80 minutes, layers ripe bananas, mashed, all-purpose flour, baking soda 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 320 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.

Prep: 15 min Cook: 65 min Serves 8 Caribbean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F and grease a 9x5-inch loaf pan with butter or non-stick spray.
  2. Step 2: In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1 tsp baking soda, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/2 tsp salt until evenly combined.
  3. Step 3: In a large bowl, mix 1 cup mashed ripe bananas with 1/2 cup melted unsalted butter using a wooden spoon until smooth.
  4. Step 4: Stir in 3/4 cup dark brown sugar, then beat in 2 large eggs one at a time until fully incorporated.
  5. Step 5: Mix in 1/4 cup dark spiced rum and 1 tsp vanilla extract until evenly combined.
  6. Step 6: Gradually fold in the dry flour mixture into the wet ingredients, stirring just until no flour streaks remain.
  7. Step 7: Fold in 1/2 cup chopped walnuts evenly.
  8. Step 8: Pour batter into the prepared loaf pan and bake for 60-65 minutes until a toothpick inserted into the center comes out clean.
  9. Step 9: Cool the bread in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

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