It seems like everybody and their mama has been making banana bread lately, myself included. Extra time around the house typically leads to stress baking and hyper-organizing. I'm doing plenty of both and this banana rum pecan bread has been a fave. It's very quick and easy to make and the best way to use up a few bananas before they go bad. And, in case you couldn't tell from the title, it's boozy. 🙂 And couldn't we all use a shot right about now? If baking with liquor wasn't one of your favorite pastimes already, it ought to be now. The alcohol actually bakes out of this banana bread, however, the spiked flavor remains.
As some of you might know, I don't actually like bananas. But I love banana bread. And my banana bread always has to be a little different. Nuts are not optional to me. But let's not stop there. This spiced version has hints of nutmeg and clove and this harvest banana loaf is full of seasonal mix-ins like apple, carrot, and walnuts. The banana rum pecan bread you came here for today is the result of a basic banana bread recipe with a generous splash of dark rum (even better if it's spiced) and plenty of pecan halves. Baking is a science but getting creative with flavors and mix-ins makes it so much fun.
Notes on Making Banana Rum Pecan Bread
- When baking banana nut bread, I either use two or three bananas, just depending on what I have on hand. With two bananas, I recommending adding an egg for moisture but with three I find no need for egg.
- And replacing the egg with another banana will take you well on the way to making this a vegan banana bread! Just use plant-based butter and milk, too. Here's my vegan harvest banana bread, for your delicious reference.
- You can also replace the dark rum in this recipe with bourbon for a delicious result. So if that's what you have on hand, make yours bourbon banana nut bread instead of banana rum pecan bread.
I hope you enjoy this boozy banana bread ASAP. It deserves a spot in your oven...then in your belly. 🙂 If you're into baking with rum, try this pineapple upside-down rum cake, too. Thanks for reading!
- 1 ½ cup flour
- ½ teaspoon sea salt
- 3 teaspoons baking powder or one teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup pecans
- 3 very ripe bananas
- ¾ cup brown sugar
- ¼ cup milk I used unsweetened almond milk
- ⅓ cup butter melted
- ⅓ cup dark rum
Preheat oven to 375 degrees. Prepare a small loaf pan by spraying with a non-stick oil.
In a large bowl, mix flour, baking powder, sea salt, cinnamon, and nutmeg together. Add in pecans and stir to dredge (cover in flour to coat) them in the dry mixture. This step prevents the pecans from sinking to the bottom of the batter and burning while baking.
Peel bananas then add them to a bowl and mash. Add brown sugar, melted butter, almond milk, and rum then stir until uniform. If using egg, add it during this step.
Add wet banana mixture to flour mixture and stir until just combined (about 35 stirs, scraping sides of bowl as you go). Do not over mix as tis will result in tough banana bread. Pour batter into prepared loaf pan.
Place pan in oven and bake for 40 minutes or until a toothpick inserted in the center of the loaf comes out clean. Cool for about 30 minutes in pan then remove to finish cooling.