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Rum Banana Bread

Banana bread with a kick of rum.

Photo of Rum Banana Bread


2 cups all-purpose flour
1-1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon salt
1/2 cup butter, softened
1/2 cup + 1 tablespoon packed brown sugar, divided
1/4 cup + 1 tablespoon dark spiced rum, divided
2 egg(s)
2-1/4 cups DOLE® Fresh Frozen Sliced Bananas mashed
1/4 cup buttermilk
1 teaspoon vanilla extract
1 cup chopped walnuts, toasted
1/2 cup DOLE Chef-Ready Cuts Diced Peaches, part thawed
2 tablespoons powdered sugar
1 tablespoon sweetened condensed milk


  1. Preheat oven to 350°F.  Spray 9x5-inch loaf pan with nonstick cooking spray; set aside.
  2. Combine flour, baking powder, baking soda, cinnamon, cardamom and salt in medium bowl; set aside.  Combine 1 tablespoon brown sugar, 1/4 cup spiced rum and banana slices; mash until well blended; set aside.
  3. Beat butter and remaining brown sugar in large bowl until light and fluffy.  Beat in eggs.  Beat in banana mixture, buttermilk and vanilla until blended.  Stir in flour mixture; beat until just blended.  Fold in nuts and peaches.
  4. Pour into prepared baking pan.  Bake 55 to 65 minutes or until toothpick inserted in center comes out clean.  Combine remaining rum, powdered sugar and condensed milk in a small bowl and blend.  Brush over banana bread while it is still hot and fresh out of the oven.  Cool in pan 10 minutes.  Remove from pan and allow to cool.
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