Rum banana bread

    1 hour 20 min

    A twist on classic banana bread since you cook the bananas in rum and your favourite spices before baking.


    Lancashire, England, UK
    3 people made this

    Serves: 8 

    • 2 tablespoons spices (anything, ginger, cinnamon, mixed spice)
    • 3 bananas, mashed
    • 1 handful walnuts
    • 125g butter
    • 1 good splash rum (either dark or spiced or gold)
    • 250g plain flour
    • 1 teaspoon bicarbonate of soda
    • 2 eggs
    • 125ml buttermilk
    • 200g dark brown soft sugar

    Prep:30min  ›  Cook:50min  ›  Ready in:1hr20min 

    1. Preheat the oven to 190 C / Gas 5. Lightly grease a loaf tin.
    2. Heat up the spices, bananas, walnuts and butter in a frying pan with the rum, and cook for 5 to 10 minutes- careful not to burn the butter, until it is a lovely gloopy mixture. Leave to cool.
    3. Sift the flour and bicarbonate of soda together. Beat the eggs slightly and add with the buttermilk to the flour mixture.
    4. Mix in the brown sugar to the banana mixture. When it is fully cooled, add to the flour and eggs (if it is still hot it will scramble the eggs!) Mix all together and pour it into the prepared tin.
    5. Cook for 50 minutes or until a knife comes out clean. Leave to cool and enjoy!


    If you have no buttermilk just leave ordinary milk with a teaspoon of lemon juice until it has curdled.

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