Rich Rum & Raisin Banana Bread

Rich Rum & Raisin Banana Bread


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A great way to makes use of your over-ripened bananas is by baking them into a fluffy loaf of bread! The rum-soaked raisins give it a little extra kick, so this classic is anything but boring. Slice it up and eat on its own or turn it into a meal with tea and sandwiches.

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Time needed

25 min preparation + 45 min cooking

Serving Size / Yield

12 servings


  • 4 bananas
  • 1/2 C. raisins
  • 3 T. dark rum
  • 2/3 C. butter
  • 1 1/2 C. flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. vanilla
  • 3/4 C. brown sugar
  • 2 eggs

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Preheat oven to 350 degrees F. In a small saucepan place rum and raisins. Heat on low until rum is absorbed into the raisins. Let cool. Coat baking pan with 1/3 C. butter and set aside. Melt the remaining butter in a saucepan and cook until it begins turning brown. Pour into a small bowl. In a separate bowl, whisk together the flour, baking powder, and salt. In a different bowl mash the bananas completely and add the raisins, vanilla, and brown sugar. Mix together. Add your eggs and continue mixing. Combine the flour mixture with the banana mixture but do not over-mix. Pour batter into pan and cook for 45 minutes.

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