Banana bread originated in the United States during the 1930s Great Depression, born from a need for frugality to avoid wasting overripe bananas. While bananas were introduced earlier, the popularity of the “quick bread” boomed with the widespread availability of baking soda and baking powder. This rich history and unabashed Americana has lead us to this Drak Rum Banana Bread from the BevX kitchen.
Today, banana bread is arguably America’s favorite recipe if the number of internet searches can be believed. It can be found in nearly every supermarket and local bakery. You would be hard-pressed to find any native born American whose mother or grandmother does not have a banana bread recipe.
Banana bread recipes vary, but they are all based on ripe to overripe bananas. We have seen recipes that vary from two to six bananas based on your love of banana flavors, or perhaps this is just a function of the number of black bananas on your kitchen counter.
We love bananas in our banana bread, so a minimum of four bananas feels right, yielding a moist texture with a generous banana flavor.
Joining bananas are items that could be found in any 1930s kitchen: flour, sugar, eggs, and baking soda (bicarbonate of soda) that crucially interacts with the banana to add leavening to the bread. Add-ons to the bread include vanilla extract, chopped nuts (name your favorite nut), dried fruit, and chocolate chips.
Since we are BevX — a site/publication/reference dedicated to the joys of wine, beer, spirits, and cocktails — we have a banana bread recipe to offer that includes spirits.
This recipe features Dark Rum. Aged Rum has a beautiful, inherent essence of brown baking spices like those found in a good pumpkin pie or banana bread. If Rum is not your spirit of choice, swap it for Bourbon, Brandy, or your favorite Liqueur. Once you have wandered into the Liqueur possibilities, your banana bread can become experimental beyond belief. Spice-based liqueurs like cinnamon, allspice, or pumpkin spice are all good choices. Other Liqueurs that shine in banana bread include (but are not limited to) Coffee Liqueur, Nut-based Liqueur, Ginger Liqueur, or Banana Liqueur.
Recipe for Dark Rum Banana Bread
4 very ripe bananas, mashed
½ cup (1 stick) unsalted butter, melted (or browned for extra depth)
¾ cup brown sugar (light or dark)
2 large eggs
2 ounces Dark Rum
1 tsp vanilla extract
1½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 tsp ground allspice
¼–½ tsp nutmeg
1 cup toasted pecans or walnuts (optional but recommended)
Method
Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
Whisk dry ingredients (flour, baking soda, salt, spices). Toss the nuts in a spoonful of the dry mix — this evenly distributes the nuts in the batter, preventing them from sinking to the bottom of the loaf.
In another bowl, mash bananas, then mix in melted butter, brown sugar, eggs, Rum, and vanilla.
Fold wet into dry until just combined — do not overmix. (An overmixed batter can become tough. A good banana bread should be soft and moist.
Scrape the batter into the pan; top with extra nuts if desired. Bake 50–60 minutes until a toothpick comes out mostly clean (a few moist crumbs are fine).
Cool in pan 10 minutes, then on a rack. Optional: brush warm loaf with a little extra Rum or drizzle a simple Rum glaze (powdered sugar + Rum). Banana bread is best enjoyed fully cooled to room temperature. While it is tempting to eat the warm bread in all of its fragrant glory, the banana bread improves with a short rest.
Enjoy your Dark Rum Banana Bread with a Hot Toddy. Of course, a cold beverage can work as well, so try it with a glass of Amontillado Sherry or Flemish Brown Ale.
Do you want to better understand spirits? May we suggest Be A Beverage Expert (BABE), a guide to understanding wine, beer, spirits, and cocktails.