Best Banana Rum Bread Recipes

BANANA BREAD PUDDING WITH RUM SAUCE

Steps:

• FOR BANANA BREAD PUDDING:
• Combine raisins and 2 tablespoons rum in a small bowl. Let stand 20 minutes.
• Melt 2 tablespoons butter in heavy large skillet over medium heat. Add bananas and 2 tablespoons sugar and cook until bananas are tender, about 2 minutes per side. Remove from heat. Combine whipping cream, eggs, vanilla extract and remaining 1/4 cup rum and 3 tablespoons sugar in a medium bowl and whisk to blend.
• Preheat oven to 350°F. Butter 9X5X3-inch loaf pan. Arrange 1/3 of bread strips crosswise in bottom of prepared pan. Arrange 6 banana pieces atop bread. Sprinkle with half of raisins and half of pecans. Arrange 1/3 of bread strips crosswise atop bananas. Pour half of egg mixture over. Arrange remaining banana pieces atop bread. Sprinkle with remaining raisins and pecans. Arrange remaining bread strips crosswise atop bananas. Pour remaining egg mixture over. Press gently on top layer to compact. Let stand 15 minutes.
• Bake bread pudding until puffed and golden and knife inserted into center comes out clean, about 45 minutes. Transfer to rack and cool slightly.
• Cut bread pudding into slices. Arrange on plates; drizzle with warm Rum Sauce and serve.
• MAKE RUM SAUCE (Makes about 1 cup):
• Melt butter in heavy medium saucepan over medium-high heat. Add cream, sugar and salt. Bring to boil, stirring until sugar dissolves. Remove from heat. Stir in rum. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat, stirring constantly.)

BANANA COCONUT BREAD PUDDING WITH RUM SAUCE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine bread cubes, eggs, bananas, cinnamon, condensed milk, coconut, butter, vanilla and salt.
• Stir well to combine.
• Leave sit for 15 minutes.
• Pour mixture into greased 9x9 inch pan.
• Sprinkle nuts evenly over top.
• Bake for 45-50 minutes or until knife inserted in centre tests clean.
• For sauce: Melt butter in saucepan, stir in flour.
• Add brown sugar, cream and milk.
• Bring to boil, lower heat and simmer until thickened.
• Remove from heat and stir in rum.
• Serve warm with pudding.
• If sauce becomes too thick, thin with a small amount of milk.

RUM, CARAMEL, AND BANANA BREAD PUDDING

Steps:

• For caramel sauce:
• Spread powdered sugar evenly in large nonstick skillet. Cook over medium-high heat without stirring until sugar begins to melt and caramelize on bottom (sugar layer will slide when skillet is tilted), then stir until all sugar is melted and deep amber and caramel is smooth, 3 to 4 minutes. Add 1 cup cream, rum, and 1/4 teaspoon salt (some clumps will form). Stir until caramel is thick and smooth, about 1 minute. Mix in remaining 1/4 cup cream. Remove from heat and add butter; stir until sauce is thick and smooth, about 1 minute. Strain sauce into small bowl. DO AHEAD: Sauce can be made 1 week ahead. Cool, cover, and chill. Rewarm, stirring over low heat, before using.
• For pudding:
• Preheat oven to 350°F.
• Spread bread cubes out on rimmed baking sheet. Toast until beginning to feel dry but not hard, about 7 minutes. Cool on sheet. Whisk eggs, 3/4 cup sugar, and 1/8 teaspoon salt in large bowl to blend. Bring cream and half and half to simmer in medium saucepan. Very gradually whisk cream mixture into egg mixture. Strain custard into medium bowl; mix in vanilla. Cool to lukewarm, about 30 minutes.
• Whisk brown sugar and butter in large skillet over medium-high heat until smooth sauce forms, about 1 minute. Whisk in rum, lemon juice, and 1/4 teaspoon salt. Add bananas and toss just until coated, about 30 seconds. Remove from heat.
• Lightly butter 8x8x2-inch glass baking dish (8-cup capacity). Scatter 1/3 of bread in dish. Top with half of bananas and half of syrup from skillet. Scatter half of remaining bread over. Top with remaining bananas and syrup from skillet, then remaining bread. Pour custard over. Let pudding stand 30 minutes, occasionally pressing down bread to submerge and to absorb custard.
• Preheat oven to 350°F. Place dish with pudding in 13x9x2-inch metal baking pan. Add enough warm water to pan to reach halfway up sides of pudding dish. Cover baking pan with foil. Bake pudding 30 minutes. Uncover and bake until puffed and set in center, about 45 minutes longer. Remove from water bath and let stand 15 minutes. Serve warm or at room temperature with warm caramel sauce.

CARAMELIZED BANANA RUM BREAD PUDDING & CHOCOLATE RUM SAUCE

Steps:

• BREAD PUDDING:.
• Preheat oven to 325°F.
• Brush 5 slices with butter and set aside.
• Break remaining bread up into bite size pieces.
• Brush a 10"x12-1/2" baking dish with butter.
• Combine eggs, milk, cream, sugar and spices in medium bowl.
• Whisk to combine and set aside.
• In a large skillet, heat butter or margarine and add sugar.
• Cook for 2-3 minutes, until golden caramel forms.
• Add the banana slices and toss over high heat for 2 minutes or until just soft and golden.
• Add rum remove from heat and cool.
• Arrange broken bread in baking dish and spoon bananas on top.
• Cover with buttered bread slices, in a single layer, and pour egg mixture over top.
• Press bread down evenly and let stand for 30 minutes.
• Bake for 35-45 minutes or until puffed and golden, but custard is still moist in center.
• CHOCOLATE RUM SAUCE:.
• Combine all ingredients in a medium stainless bowl and place over simmering water until chocolate melts.
• Bottom of bowl should not be touching the water.
• Stir until smooth and serve warm with pudding.
• Enjoy!

BANANA-EGGNOG BREAD PUDDING WITH RUM SAUCE

Steps:

• MAKE THE PUDDING: Prheat oven to 375*F; grease a 13x9" baking pan (3 quarts).
• Place 1/2 the bread cubes in the baking pan; top with the banana slices and remaining bread cubes.
• In a large bowl, combine the eggnog, eggs, sugar, and nutmeg; blend well.
• Pour over the bread cubes; let stand 5 minutes.
• Bake for 40-50 minutes, or until a knife inserted in the center comes out clean.
• Meanwhile, make the SAUCE: In a small saucepan, combine all the sauce ingredients except the rum extract.
• Cook over medium heat, stirring constantly, until the mixture boils and thickens.
• Reduce heat to low; simmer for 5 minutes, stirring constantly.
• Stir in the rum extract; serve sauce warm.
• Dust individual servings with powdered sugar and top with a scoop of vanilla ice cream, if desired.

RUM BANANA BREAD

Steps:

• Preheat oven to 350°F.
• Cream butter and sugar until fluffy.
• Add eggs and beat until light.
• Add rum, sour cream and almond extract.
• Mix in mashed bananas.
• Combine flour, baking soda and salt in separate bowl.
• Pour wet mixture into dry mixture and combine.
• Bake for 1 hour depending on size of loaf pan.

FESTIVE RUM RAISIN CHOCOLATE CHIP BANANA NUT BREAD

Steps:

• 1. Combine rum and raisins. Let stand 15 minutes; drain and reserve liquid.
• 2. Cool melted butter to room temperature.
• 3. Combine dry ingredients; set aside.
• 4. Combine sugar, bananas, butter, egg and milk; beat well. Gradually beat in flour mixture.
• 5. Stir in raisins, chocolate chips and nuts.
• 6. Bake at 350 degrees in a greased and floured loaf pan for 45 to 50 minutes. Poke holes in top of bread with a toothpick. Brush with reserved liquid.

BANANA WALNUT BREAD PUDDING/BUTTERY RUM SAUCE

Steps:

• BREAD PUDDING:.
• Preheat the oven to 350ºF.
• Lightly grease a 9 by 13-inch baking dish with 1 tablespoon of the butter and set aside.
• Place the cubed bread in a large mixing bowl.
• In a small saucepan, melt 4 tablespoons of the butter over medium heat and pour the butter over the bread cubes.
• Using a rubber spatula, toss to evenly distribute the butter.
• Combine the cream, milk, eggs, brown sugar, granulated sugar, vanilla, cinnamon, nutmeg, salt, and banana liqueur in a medium mixing bowl, whisking to combine.
• Pour the cream mixture over the bread cubes and stir to combine.
• Let sit for 30 for 45 minutes, or until the bread is soft and has absorbed most of the liquid.
• Stir in the mashed bananas and walnuts.
• Pour the mixture into prepared dish and bake, uncovered, for 45 to 50 minutes, until the top is golden brown and crispy and the pudding is firm in the center.
• Prepare the Buttery Rums Sauce while the pudding is baking.
• BUTTERY RUM SAUCE:.
• In a heavy, nonreactive saucepan combine all ingredients except the rum and cook over medium-low heat, whisking constantly, until the sauce is thickened and coats the back of a spoon.
• Remove from the heat immediately; do not allow the sauce to boil.
• Add the rum, stir to combine, and allow to cool slightly.
• Serve warm with Banana Walnut Bread Pudding.
• (The sauce can be made up to 1 week in advance and stored, refrigerated, in an airtight container. Warm gently before serving.)
• PRESENTATION:.
• Remove the pudding from the oven and cool on a wire rack for 15 minutes before serving.
• Serve warm with Buttery Rum Sauce and whipped cream, if desired.

MEXICAN RUM RAISIN BANANA NUT BREAD/PAN MEXICANO DE RON, PASAS BANANA, Y NUECES

Steps:

• 1. Two hours prior to making the bread open a small box of raisins the kind you pack in the kids lunch boxes, empty into the 1/4 cup of dark rum and let soak for a couple of hours. The longer the better. When ready to make the bread Preheat oven 350 degrees, Butter your loaf pans or spray with Crisco butter flavored baking and cooking spray. About one hour prior to making your bread You should have left your eggs and yogurt out so that it is room temperature. Butter can come out 1/2 hour prior to making your bread. You want it soft but not real soft.
• 2. Cream butter with the sugar until light and fluffy. Use your mixer.
• 3. Add eggs to butter/sugar mixture beat well until all is well incorporated.
• 4. In a another bowl measure the flour, baking soda, cinnamon and the salt. Mix well with a spoon or wisk.
• 5. Next combine the flour mixture into the butter mixture in four increments. Add a little and mix with the mixer then add a little more flour and continue to mix until all the flour mixture is used.
• 6. Now add all of the mashed bananas, mix with the mixer about half a minute, then add the yogurt mix with the mixer about half a minute then add the vanilla, mix again then add the raisins rum and all into the batter and mix well with a spoon. last add the chopped nuts. Mix gently and pour into the loaf pans. Bake one hour and about 15 minutes.

BANANA BREAD PANCAKES WITH GRILLED MAPLE RUM BANANAS RECIPE BY TASTY

Steps:

• Preheat the oven to 200°F (95°C).
• Make the pancakes: In a small bowl, combine ground flax meal and cold water. Stir well. Set aside to gel for 10 minutes while you prepare the rest of the batter.
• In a large bowl, use the back of a fork to mash the banana until smooth. Add the nondairy milk, maple syrup, apple cider vinegar, coconut oil, vanilla, and flax egg and whisk to combine.
• Sift in the all-purpose flour, buckwheat flour, baking powder, baking soda, and salt. Using a spatula, stir well until there are no dry spots remaining.
• Heat a griddle pan to 350°F (180°C). If using stovetop, place a frying pan over medium heat. Lightly grease the griddle or pan with nonstick spray.
• Working in batches, use a ½ cup (120 ml) measure to scoop the batter onto the hot griddle. Cook the pancakes for 3-4 minutes, until bubbles form all over the surface and the bottom is golden brown and releases easily from the pan. Flip and cook for another 3-4 minutes on the other side, until golden brown and completely cooked through. Repeat with the remaining batter.
• Place the cooked pancakes on a baking sheet and transfer to the oven to keep warm while you prepare the rest of the ingredients.
• Make the grilled bananas: Increase the griddle temperature to 375°F (190°C). If using stovetop, place a frying pan over medium-high heat.
• In a medium bowl, mix together the melted butter and maple syrup.
• Brush each banana segment all over with the melted butter mixture. Working in batches, grill the bananas for 2-3 minutes on one side, then flip and grill for another 1-2 minutes, until golden brown grill marks appear and the banana is soft. Set aside until ready to serve.
• Make the maple rum sauce: Add the walnuts to a small saucepan and turn the heat to medium-high. Toast the walnuts for about 1 minute, until fragrant and beginning to brown, then remove from the pan and set aside.
• To the same saucepan, add maple syrup and brown sugar and cook until the brown sugar is melted and beginning to bubble, 3-4 minutes. Add the toasted walnuts and 6 tablespoons of butter to the pan and cook until the butter melts.
• Reduce the heat to medium-low and add the rum. Cook for 1-2 minutes, until the alcohol cooks off. Remove the pot from the heat and add the remaining 2 tablespoons of butter and the salt. Stir to melt the butter. Let the sauce cool for 10 minutes before serving.
• To serve, top the warm pancakes with the grilled bananas and maple rum sauce.
• Enjoy!

BROWN BUTTER RUM RAISIN BANANA BREAD

Steps:

• Preheat oven to 350°. In a small bowl place raisins and rum; soak until the raisins are plump and the rum is almost completely absorbed. You can speed up this process by placing the raisins and rum in a small saucepan over low heat. You don't want to boil them. If you choose to use the heating method, add an extra tablespoon of rum. Make sure they are cool before adding to the batter! Coat a standard loaf pan with butter; sprinkle the pan with some granulated sugar, and tap the pan on each side to completely coat in sugar. You can use flour instead; give it an extra hard tap at the end to get out any excess flour because it will taste bitter.
• In another small saucepan melt butter over medium heat and cook, swirling occasionally, until it begins to brown. Remove from heat and pour into a small bowl when it takes on a nutty aroma and little brown bits get stuck to the bottom of the pan. Make sure you scrape out all the brown bits!!! That is flavor! In a medium bowl whisk together the flour, baking powder and salt; set aside.
• In a large bowl mash the bananas with a fork until there are no large visible pieces left; add the raisins, vanilla, brown sugar; mix to combine. Add the eggs and mix until there are no visible streaks of egg and you have a homogeneous mixture. Add the flour mixture and fold in until just mixed. Be careful not to over mix or the bread will be tough and chewy. Bake in preheated oven 45-60 minutes. This time will vary greatly by oven - start checking on it after about 40 minutes. The bread is done when a toothpick inserted into the center comes out with only a few clinging crumbs. There should be no wet streaks.

BANANA NUT BREAD WITH RUM

Steps:

• Mash bananas and pour enough rum over top of them to cover and let set 2-3 days. (Rum amount above is a "guestimation" because I just cover the bananas with it.)
• Mix sugar and vegetable oil.
• Add eggs and banana mixture and beat.
• Add remaining ingredients, mix.
• Bake at 350 degrees F. for 1 hour in a loaf pan.

BANANA BREAD WITH RUM AND CHOCOLATE

Steps:

• Preheat the oven to 180°C.
• Cream the butter and sugar together, then add the mashed bananas.
• Mix in the eggs, then add the raisins, chocolate chips, and spiced dark rum.
• Fold in the self-raising flour and pour into a loaf tin.
• Bake for 45 minutes on a low shelf.

BANANA BREAD WITH COCONUT RUM

Steps:

• Beat the margarine and brown sugar together until fluffy.
• Add the egg, beating until smooth.
• Stir in the mashed bananas and rum.
• In a large mixing bowl, stir the flour, salt and baking soda together.
• Gradually stir the egg mixture into the dry ingredients, stirring until the batter is moistened and blended.
• Spray a loaf pan with cooking spray.
• Spoon the batter into the loaf pan, spreading the top until smooth.
• Bake at 350 for one hour.
• Place loaf pan on cooling rack for 10 min's then remove loaf and continue to cool to room temperature.
• Banana bread is always better the day after it is made.
• Store in a loose plastic bag, loaves do not like to be in sealed bags.

JAMAICAN COCONUT-RUM BANANA BREAD

Steps:

• Preheat oven to 375. Beat 2 tbsp. butter and cream cheese in an electric mixer until fluffy. Add 1 cup granulated sugar, beating well. Add egg; beat well. Combine flour, baking powder, baking soda, and generous pinch of salt in a medium bowl, stirring well. In a separate bowl, combine banana, milk, 2 tbsp. rum, lime zest, ,2 tsp. lime juice, and vanilla. Add flour mixture to sugar mixture alternately with banana mixture, beginning and ending with flour mixture; mix after each addition. Stir in ¼ cup chopped pecans and ¼ cup coconut. Pour batter into a buttered 8x4 inch loaf pan. Bake for 1 hour or until a skewer inserted into center of cake comes out clean. Cool in pan on a rack for 10 minutes, then remove from pan to continue cooling on rack. Meanwhile, combine brown sugar, 2 tsp. butter, 2 tsp. lime juice, and 2 tsp. rum in a small saucepan. Bring to a simmer over medium heat. Cook 1 minute, stirring constantly. Remove from heat. Stir in 2 tbsp. pecans and 2 tbsp. coconut. Spoon mixture over loaf. Let topping set before serving.

TOFFEE- BANANA RUM BREAD

Steps:

• Heat oven to 350 degrees. Grease and flour two 8 1/2x4 1/2x1/2 inch baking pans.
• In large bowl, stir together flour, sugar, baking powder and salt. Add milk,oil, rum, egg and banana; stir with spoon until well blended. Stir in nuts.
• Spread 1 1/4 cup batter into bottom of each prepared pan. Top each batter with 1/2 cup toffee bits. Gently spread about 1 cup remaining batter into each pan. Sprinkle remaning bits over batter.
• Bake 30 to 35 minutes or until wooden pick inserted into center comes out clean. (Bread will have slight sink in center.).
• Remove from oven to wire rack. With knife, loosen bread from sides of pan. Cool 10 minutes; remove from pans. Cool completely.

BROWN BUTTER BANANA BREAD WITH RUM AND COCONUT

Steps:

• Place a rack in the center of the oven and preheat to 350 degrees F. Grease and flour a 9×5-inch loaf pan and set aside. Melt butter in a saucepan over medium heat. Butter will begin to foam and crackle as it melts. When the crackling subsides, the butter will begin to brown. Swirl the pan as the butter cooks. When the butter browns and begins to smell nutty, remove the pan from the flame and transfer the butter to a small bowl. Taking the butter out of the hot saucepan will stop the butter from overcooking and burning. Set aside to cool. In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon. In a medium bowl, whisk together eggs, vanilla extract, and yogurt or buttermilk. Whisk in the mashed bananas. When butter has cooled, whisk in the browned butter. Add the wet ingredients, all at once to the dry ingredients. Fold together, making sure to scrape the bottom of the bowl to reveal any hidden pockets of flour. Fold in the toasted coconut. Fold together ingredients, but try not to over stir. Spoon batter into prepared pan and top with untoasted coconut. Bake for 50 minutes to 1 hour, or until a skewer inserted into the center of the loaf comes out clean. Remove from the oven and allow to rest in the pan for 15 minutes, before inverting onto a wire rack to cool completely. Brush with a bit of rum as it cools. Bread will last 4 days, well wrapped at room temperature. This loaf also freezes well.

SPICED RUM BANANA BREAD RECIPE - (4.3/5)

Steps:

• 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. 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.

TOFFEE-BANANA RUM BREAD RECIPE - (4.6/5)

Steps:

• Heat oven to 350°F. Grease and flour two 8-1/2x4-1/2x2-1/2-inch baking pans. Stir together flour, sugar, baking powder and salt in large bowl. Add milk, oil, rum, egg and banana; stir with spoon until well blended. Stir in nuts. Spread 1-1/4 cups batter in bottom of each prepared pan. Top each batter with 1/2 cup toffee bits. Gently spread about 1 cup remaining batter in each pan. Sprinkle remaining bits over batter. Bake 30 to 35 minutes or until wooden pick inserted into center comes out clean. (Bread will have slight sink in center.) Remove from oven to wire rack. With knife, loosen bread from sides of pan. Cool 10 minutes; remove from pans. Cool completely.

BANANA RUM BREAD

Steps:

• 1. preheat oven to 350. grease a 9x5 inch loaf pan.
• 2. in a large mixing bowl, cream together the butter and sugar until light and fluffy.
• 3. beat in the eggs one at a time, mixing between additions.
• 4. beat in the vanilla extract and mashed bananas until fully incorporated. mix in the flours, baking soda, baking powder and salt. stir in the rum.
• 5. transfer batter to prepared loaf pan and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
• 6. cool loaf in pan for 10 minutes before removing and transferring to a cooling rack to cool completely.