Spiced Rum-Soaked 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 spiced rum for a warm, aromatic flavor and studded with crunchy toasted walnuts. This Caribbean-inspired recipe, ready in about 85 minutes, layers ripe bananas, mashed, spiced rum, all-purpose flour 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.

Prep: 15 min Cook: 70 min Serves 8 Caribbean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan.
  2. Step 2: In a small bowl, combine 1 cup mashed ripe bananas with 1/4 cup spiced rum and set aside to soak for 10 minutes.
  3. Step 3: In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt.
  4. Step 4: In a large bowl, beat 1/2 cup softened unsalted butter and 3/4 cup granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
  5. Step 5: Add 2 large eggs one at a time, beating well after each addition, then mix in 1 tsp vanilla extract.
  6. Step 6: Fold the banana-rum mixture into the butter mixture, then gently fold in the dry flour mixture until just combined. Stir in 1/2 cup chopped toasted walnuts.
  7. Step 7: Pour the batter into the prepared loaf pan and bake for 60-70 minutes until a toothpick inserted in the center comes out clean and the edges are golden brown.
  8. Step 8: Cool the bread in the pan for 15 minutes before transferring to a wire rack to cool completely.

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