Tiki Rum-Spiced Banana Bread with Toasted Macadamia Nuts

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 infused with warm tiki-inspired spices and dark rum, studded with crunchy toasted macadamia nuts for a tropical touch. This Caribbean-inspired recipe, ready in about 80 minutes, layers ripe bananas, dark brown sugar, 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.

Prep: 15 min Cook: 65 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 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.
  2. Step 2: Stir in 3 mashed medium ripe bananas and 2 tbsp dark rum until fully incorporated.
  3. 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.
  4. Step 4: Gradually fold the dry ingredients into the wet banana mixture just until combined; do not overmix.
  5. Step 5: Fold in 1/2 cup chopped toasted macadamia nuts evenly.
  6. 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.
  7. Step 7: Let the bread cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

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