Banana bread is the undisputed hero of the baking world. Easy enough for any novice to pull off and the saviour of our lockdown malaise, this fruity cake scores high in both simplicity and flavour. Though it is very difficult to go wrong when making banana bread, you’ll find that most recipes are making one crucial mistake: they aren’t using rum!
If you’ve ever wished that your loaf was just a little moister and tastier, this boozy rum banana bread is the answer to your prayers. Rum and banana are a match made in heaven, with each flavour offering a tropical flair and delicate, honeyed sweetness.
Adding a dash of liquor to your cake mix definitely won’t get you tipsy, but it will elevate your bake into a rich, spiced, and devilishly delicious creation.
Dark rums are the best spirit for baking thanks to their deep caramel flavour. You could opt for a spiced liquor from brands like Captain Morgan, Sailor Jerry, and Old J, or you could go all out and opt for a bottle with an extra burst of banana flavour. Dead Mans’s Fingers do a great dark Banana Rum, while Discarded Spirits Banana Peel Rum is made with the fruits’ skins for a uniquely sweet treacle character.
If you don’t fancy buying a full bottle for one recipe, VIP Bottles’ selection of 5cl rum miniatures delivers the perfect quantity of booze for baking.
- 450g overripe bananas
- 50ml rum
- 225g self-raising flour
- 170g caster sugar
- 85g butter, plus extra for greasing
- 2 eggs
- 50g chopped walnuts
- ¼ tsp bicarbonate of soda
- Preheat the oven to 180°c and grease a loaf tin
- Cream the butter and sugar together until light and fluffy
- Mash the bananas to form a paste and mix into the butter mixture
- Add the eggs one at a time and mix thoroughly
- Stir in the walnuts and rum
- Gently fold in the flour and bicarbonate of soda
- Pour the mixture into your greased loaf tin and place in the oven to bake for 40-45 minutes
- Once cooked, leave to rest on a wire rack until completely cool – and enjoy!