Rum Infused Banana Bread - Kitchen Chatters
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Desserts and Baking

Rum Infused Banana Bread

Banana bread is a traditional standby in the fall and especially into the holiday season. Perhaps your grandmother or mom made the best banana bread in the family and everyone looked forward to this special treat. This loaf is all of the goodness of those holiday loaves with a very special twist. Just a touch of spiced rum gives this banana bread a seasonal goodness that everyone will love. You can also prepare a rum glaze to make this loaf extra memorable.


  • 1 2/3 cup sifted flour
  • 1 tsp. baking soda
  • 1/8 tsp. salt
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 tsp. pumpkin pie spice
  • 1/4 cup canola oil
  • 1/4 cup unsweetened applesauce
  • 2 eggs
  • 2 tbsps. Greek yogurt
  • 1 tsp vanilla
  • 3 tbsps. spiced rum

Glaze: (optional)

  • 3 tbsps. melted butter
  • 1 1/2 tbsps. spiced rum
  • 1/3 cup sugar
  • 1 1/2 tbsps. water


Preheat oven 350 degrees Fahrenheit.

Prepare a loaf pan with cooking spray and set aside.

Combine the dry ingredients in a large bowl. Make a well in the middle of the ingredients.

Stir together the canola oil, applesauce, eggs, yogurt, vanilla, and rum. Whisk until fully combined.

Pour the wet ingredients into the dry and just stir until the dry ingredients are fully incorporated into the wet ingredients.

Pour into prepared loaf pan. Place on the top rack of a preheated oven and bake for 40 minutes or until golden brown.

Let the loaf cool for 30 minutes before removing from pan. Let fully cool on a wire baking rack.


To make the Glaze:

Melt butter in a medium sauce pan. Add the rum, sugar, and water then bring to a boil. Turn down the heat, and let the mixture simmer until the sugar is fully dissolved and the glaze thickens, approximately 5 minutes.

Place banana bread on a serving plate and pour glaze over top.

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