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Spiced Rum Banana Bread


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Rate this recipe 4.3/5 (13 Votes)


  • Bread
  • 2 cups AP flour
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter, room temperature
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 cup bananas, smashed
  • 1/4 cup applesauce
  • 1/4 cup spiced rum (We used Captain Morgans)
  • 1/2 tsp vanilla
  • 3/4 cup pecans or walnuts, chopped
  • Rum Glaze
  • 1/4 cup butter
  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 2 tablespoons spiced rum
  • 2 tablespoons water
  • 2 tablespoons pecans or walnuts to garnish, chopped


Adapted from


Step 1

Preheat oven to 350 degrees.

Butter and flour a bundt pan and set aside.

In a large bowl sift together flour, baking soda, and salt. Set aside.

In a mixer, cream together butter and both sugars until smooth. Mix in eggs one at a time until incorporated. Take bowl off mixer and stir in the bananas, applesauce, rum, and vanilla. Fold in the dry ingredients into the wet being careful not too over mix.

Fold in chopped nuts. Scrape batter into a prepared bundt pan and bake for 40-50 minutes or until a toothpick comes out clean. Let cool for 10 minutes before turning out onto a large plate. Make glaze.

In a small saucepan, combine butter, sugars, rum and water. Bring to a boil, lower heat and let simmer for 3-5 minutes or until it thickens slightly. Let cool for a few minutes then pour glaze over the top and sprinkle with chopped nuts. Slice and serve.


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