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Rum Raisin Banana Bread
Rum Raisin Banana Bread
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Prep Time:
10 minutes
Cook Time:
55 minutes
Total Time:
65 minutes
This flavorful banana bread is spiced with cinnamon, nutmeg, and pimento, and loaded with plump rum-soaked raisins for a truly unforgettable treat.
Ingredients:
  • 1/2 cup raisins
  • 1/2 cup dark rum
  • 1 1/2 cup mashed overripe bananas, from 3 or 4 bananas
  • 1/3 cup salted butter, melted
  • 3/4 cup raw or turbinado sugar
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 tablespoon raisin-infused dark rum (from soaking the raisins)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon allspice
  • 1/4 teaspoon salt
  • 1 1/2 cups all purpose flour
Instructions:
  • Infuse the raisins. Combine raisins and rum in a sealed container. Allow to soak at room temperature for at least overnight to create a flavorful raisin-infused rum. (For longer soaking, add additional rum as needed due to absorption.)
  • Preheat your oven to 350°F to get it ready for cooking.
  • Generously grease an 8x4-inch loaf pan with cooking spray or butter. Note that using butter may result in a slightly darker loaf.
  • Separate the raisins from the liquid and keep the liquid aside for later use.
  • In a large mixing bowl, combine mashed bananas with melted butter. Mix in sugar, egg, vanilla, and 1 tablespoon of raisin-infused rum. Add cinnamon, nutmeg, and allspice. Sprinkle over baking soda and salt, then mix well. Incorporate flour until fully combined (expect a slightly lumpy texture due to mashed bananas). Finally, gently fold in strained raisins.
  • Pour the batter into the loaf pan, making sure to scrape the bowl for every last bit. Bake for 50-60 minutes, or until a tester comes out clean.
  • Allow the loaf to cool on a rack for at least 15 minutes before gently removing from the pan. Ensure the loaf is completely cooled before slicing and serving.

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