Tiki Rum-Spiced Banana Bread with Toasted Macadamia Nuts
Moist banana bread infused with warm tiki-inspired spices and dark rum, studded with crunchy toasted macadamia nuts for a tropical touch. This caribbean-inspired desserts ready in about 80 minutes layers medium, mashed ripe bananas, dark brown sugar, melted unsalted butter 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
- 3/4 cup dark brown sugar
- 1/2 cup, melted unsalted butter
- 2 large eggs
- 2 tbsp dark rum
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup, chopped toasted macadamia nuts
Instructions
- Step 1: Preheat oven to 350°F and grease a 9x5-inch loaf pan with butter or nonstick spray. In a large bowl, combine 3/4 cup dark brown sugar, 1/2 cup melted unsalted butter, and 2 large eggs; whisk until smooth.
- Step 2: Stir in 3 mashed medium ripe bananas and 2 tbsp dark rum until fully incorporated.
- Step 3: In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 1 tsp baking soda, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/2 tsp salt.
- Step 4: Gradually fold the dry ingredients into the wet banana mixture just until combined; do not overmix.
- Step 5: Fold in 1/2 cup chopped toasted macadamia nuts evenly.
- Step 6: Pour batter into prepared loaf pan and bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean and edges are golden brown.
- Step 7: 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 Tiki Rum-Spiced Banana Bread with Toasted Macadamia Nuts 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 Tiki Rum-Spiced Banana Bread with Toasted Macadamia Nuts?
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 Tiki Rum-Spiced Banana Bread with Toasted Macadamia Nuts?
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 Tiki Rum-Spiced Banana Bread with Toasted Macadamia Nuts 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 Tiki Rum-Spiced Banana Bread with Toasted Macadamia Nuts?
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.
