Source: Banana Bread

Rum Banana Bread

Course Dessert, Snack
Cuisine American
Keyword Banana, Bread, Cake, Rum
Prep Time 1 hour
Cook Time 1 hour 15 minutes
Servings 10 slices


  • 100 g sultanas
  • 75 ml spiced rum or dark
  • 175 g plain flour
  • 0.5 tsp bicarbonate of soda
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 125 g unsalted butter melted
  • 150 g caster sugar
  • 350 g bananas about 400g with skin on, roughly mashed
  • 1 tsp vanilla extract
  • 100 g dark chocolate roughly chopped
  • 2 eggs large, whisked


  • Put the sultanas and rum or bourbon in a smallish saucepan and bring to the boil.
  • Remove from the heat, cover and leave for an hour if you can, or until the sultanas have absorbed most of the liquid, then drain.
  • Preheat the oven to 170ºC/150°C Fan/gas mark 3/325ºF and get started on the rest. Put the flour, baking powder, bicarb and salt in a large bowl and, using your hands or a wooden spoon, combine well.
  • Add the remaining ingredients to the dry bowl and gently fold in until mixed. Scrape into a loaf tin (23 x 13 x 7cm / 9 x 5 x 3 inches) and bake in the middle of the oven for 1-1¼ hours. When it's ready, an inserted toothpick or fine skewer should come out cleanish. Leave in the tin on a rack to cool, and eat thickly or thinly sliced, as you prefer.


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