Here's how to make a boozy, buttery loaf of pecan banana bread spiked with rum in under an hour plus my top tips for making the best banana bread! You have time for this, right?
It seems like everybody and their mama has a special banana nut bread recipe and this is one of mine made with crunchy pecans, overripe bananas, and rum. Let's get into the scrumptiousness.
And if you enjoy this recipe, you'll love my Pineapple Upside Down Rum Cake and Plum Upside Down Cake with Bourbon!
What does it taste like?
The best way to describe this dark rum banana bread is like bananas foster bread or praline banana bread. Between the bananas, caramelized brown sugar, crunchy pecans, it a unique treat and no shade but it's better than Starbucks banana loaf at home. You'll taste, sweet, buttery, and nutty flavor enhanced by warming spices.
What You'll Need for this Recipe
Bananas should be super ripe to add sweetness, texture, and moistness to the bread. You can use either two or three bananas, depending on what you have on hand. Pro tip: If using two bananas, I recommend adding an egg for moisture.
Rum, preferably dark rum and even better if it's spiced will set this banana bread apart. Use a high-quality rum you would enjoy sipping or in a cocktail as most of the alcohol bakes but the flavor will remain.
Pecan Halves will add nuttiness and texture here and contribute to the praline vibes. Make sure to grab extra pecans for topping the bread. You can chop up whole or halved pecans or use pecan pieces, which are sometimes called cookie pieces or pecan chips.
Brown Sugar instead of granulated sugar creates a deeper more caramel like flavor and color in this banana bread so I highly recommend it. You can use either dark or light brown sugar.
Cinnamon and Nutmeg are key spices in any good banana bread recipe. Use ground cinnamon and nutmeg here.
Check out the recipe card below for full ingredients list, measurements, and step-by-step instructions!
Notes on Making Banana Rum Pecan Bread
Grab a loaf pan and parchment paper for baking this recipe. You'll also need a couple of mixing bowls, a whisk, and a spatula or kitchen spoon. No mixer is needed to make banana bread.
Can make this ahead of time? Yes. You can prep the batter up to two days before baking and you can make your banana bread then store for later (peep my storage tips below)!
How to know when my banana bread is done? The top of the bread should be firm and golden brown and the inside should be soft and moist. Check for doneness by inserting a toothpick into the center of the loaf. It should come out dry with a tender crumb or two stuck to it.
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 and plenty of pecans.
Baking is a science but getting creative with flavors and mix-ins makes it so much fun. Here are more creative banana breads.
More Favorite Homemade Banana Bread Recipes
Chai Spiced Banana Bread with Whipped Honey Butter
Vegan Harvest Banana Bread with Apple & Carrot
Frequently Asked Questions
Replace the egg with an extra banana and be sure to use plant-based butter and milk. It's that simple.
It's no secret that alcohol can dry things out. So be sure to add enough bananas and/or eggs to this recipe to keep things moist when using rum in banana bread.
When adding rum to banana bread, use just a splash or roughly two tablespoons. Follow the recipe card below for exact measurements to balance flavor with moisture and alcohol content.
If you're into baking with rum, know that 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!
How to Make Banana Nut Bread with Pecans
Whisk together all the dry ingredients in one bowl. Pro tip: Toss and coat the pecans in this dry mixture, which will help them "float" through the batter for even distribution without sinking to the bottom, sticking to the sides of the pan, or burning.
Mash the bananas and combine them with the wet ingredients in another bowl. Need to soften bananas quickly? Check out this microwave tip!
Add wet to dry and stir until just combined to make the batter. Pro tip: Don't overmix the batter so that the banana bread will come out soft and tender.
Transfer the batter to a prepared loaf pan and top it with chopped pecans.
Bake on the center rack for an even bake from top to bottom.
Storage Information
How to keep homemade banana bread soft? Keep your banana bread soft, moist, and fresh by wrapping the loaf in paper towels and storing in an airtight container at room temperature for up to four days. The paper towels soak up extra moisture that can cause mold.
How long does banana bread last? Banana bread can last up to one week when stored in an airtight container and refrigerated. Just note that refrigerator storage can dry out banana bread. To recover, reheat a slice in the microwave for a few seconds and spread some butter on it.
Can I freeze banana bread at home? Yes. Once cooled, wrap it snugly in plastic wrap followed by aluminum foil. Freeze for up to three months.
I hope you'll enjoy a slice of moist banana bread with rum soon and very soon. And sharing is caring so be sure to pin this banana rum loaf recipe for later and follow me over on Pinterest. Thanks for reading!
Best Banana Bread Recipe with Rum and Pecans
Banana Rum Pecan Bread
Equipment
- 1 loaf pan
- 2 mixing bowls
- 1 whisk
- 1 silicone spatula or kitchen spoon
Ingredients
- 1 ½ cup flour
- ½ teaspoon sea salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 cup pecans divided
- 2-3 bananas very ripe
- ½ cup brown sugar
- ¼ cup milk
- ⅓ cup butter melted
- 2 tablespoons dark rum
Instructions
- Preheat oven to 350 degrees. Line a loaf pan with parchment paper and set aside.
- Add flour, ¾ cup pecans, baking soda, cinnamon, nutmeg, and sea salt to a bowl and whisk until uniform, ensuring the pecans get coated with the flour mixture. This step prevents the pecans from clustering or sinking into the bottom of the batter while baking.
- Peel bananas and add them to another bowl. Smash them into a kind of paste consistency then add egg, brown sugar, melted butter, rum, and vanilla extract, and mix until combined.
- Add wet banana mixture to dry flour mixture and stir until just combined. There will likely be bits of flour around the pecans and that's ok. Don't overmix the batter. Transfer batter to prepared loaf pan.
- Chop remaining ¼ cup of pecans into pieces and pour over top of the batter. Gently press the pecan pieces into the batter so that they stick to the bread.
- Place pan into oven and bake on center rack for about 40-50 minutes or until top of loaf is golden brown and a toothpick inserted in the loaf comes out clean.
Tay says
I made this yesterday and it came out perfect. Glad I used this recipe for my last 3 bananas
Jazz says
I’m so glad this turned out well for you, Tay. Thanks for the feedback!
Jayne Rain says
This banana bread looks so delicious and I love the addition of pecans and rum.
Kaluhi says
Looove the introduction of rum to this!!!
Tamara J says
You had me at pecans and rum! This is such an amazing spin on traditional banana bread. I have some ripe bananas that need to be used too!
portia says
That banana bread looks super moist! And the rum spin on your recipe is so good! Thanks Hazz!
Christy Hoover says
This is my kind of snack! Especially on a day like today.
Katrina Adams says
I definitely want to try this recipe!! Perfect time to try new recipes!!
Desirée says
I've been seeing so many banana bread recipes, but I like how you've incorporated rum AND pecans! Looks so good!
Capri says
This is such a great recipe! I love the idea of adding bourbon! I might try that next!
SHANIKA says
This definitely a great way to spruce up Banana Bread! I'm loving the sound of adding Rum + Pecans! Looks amazing!
Marta says
How funny! I am not a fan of bananas, either, but I love to eat banana bread! I'm loving the addition of rum flavor in this version.
Aline says
I'm baking up a storm these days and this is next up on the list!!