Rum Banana Bread

"A delicious banana bread with just a hint of rum. The sour cream makes this loaf so moist! This usually gets eaten right away!"
photo by sriram s. photo by sriram s.
photo by sriram s.
photo by ScrappieDoo photo by ScrappieDoo
Ready In:
1hr 10mins
1 loaf




  • 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.

Questions & Replies

  1. For banana rum bread, is white or spiced rum used?


  1. Great Recipe. I had a bake off with two other co-workers. We passed our baked breads around the office for judging. The bread that I had baked following this recipe was the one chosen by most of the office staff. The general consesus was: "... moist, and not too sweet."
  2. This Rum Banana Bread filled our house with a beautiful smell as it baked this afternoon. My husband and I have just had a slice each while it is still warm and thought it was wonderful. Really tasty!
  3. I loved this recipe. The rum adds such a nice flavor! I added blueberries to the mix and sprinkled crushed almonds and shredded coconut as a topping which complemented the bread nicely. I'll definitely use this recipe again! Maybe next time with chocolate chips - I always have to change something to make it my own!
  4. To start with I do not like banana bread (well not until now) and this is the best. At least the rum makes it interesting and it is more like a cake. My husband loves bananas and rum - so he is in heaven.
  5. I love this recipe! The only thing I change is baking time. I bake it for 35 minutes instead of an hour, but I know this depends on what kind of a pan you use. I also vary the amount of bananas and rum depending on what is on hand


  1. I absolutely love this recipe! I made this bread a few different ways. I used AP flour and Bob's Mill 1to1 gluten free baking flour. The gluten free loafs were gifted to my GF friends and received excellent reviews! When baking the GF loaves I added extra sour cream to the mix, this seemed to make the bread more moist. I used 4 large ripe bananas per loaf and vanilla extract instead of almond. I used white sugar in some loaves and natural Florida Crystals sugar cane sugar in others. Personally, I liked the loaves made with sugar cane over the white sugar loaves. The crust of the sugar cane loaves were slightly different, just a personal preference I suppose... This recipe is certainly a keeper!


I'm a 43 yr old French Canadian living in Illinois who loves to cook! Having also lived in Arizona, California and Michigan, I've been influenced by many different regional flavors and dishes.
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