Not So Basic Banana Bread Recipe
When I first opened my shop on Fishers Island, I envisioned creating an ever-changing menu filled with bold, unexpected flavors. I spent countless hours in the kitchen testing unique recipes, some wildly creative, while others were a little too out there. But what truly captured people’s hearts (and appetites) weren’t the trend-driven ideas. It was the classics: a good lasagna, a great grinder (that’s a sub sandwich for you non–New Englanders), lobster rolls, pies and cookies baked with love, and simple comfort foods like lemon and banana bread.
The takeaway? Reinventing the wheel wasn’t necessary. People craved comfort, nostalgia, and familiarity, but they appreciated it when it was done just a little better.
The Evolution of a Classic
This banana bread recipe has evolved slowly over time. I’ve added and removed ingredients, tested variations, and refined it again and again. Being the Mexican-Norwegian woman that I am, I gravitate toward bold flavors, just not overpowering ones. My version of banana bread is moist, rich, and warmly spiced with just enough personality to make it memorable, while staying true to its classic roots.
What Makes This Banana Bread Special?
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Bold but balanced flavor: A hint of spice adds depth without overpowering the banana.
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Moist and tender crumb: Thanks to just the right ratio of bananas, fat, and flour.
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Nostalgic comfort with a modern twist: It’s the kind of recipe that reminds you of childhood but feels grown-up enough to serve with coffee on a weekend brunch table.
Tips for the Best Rum Raisin Banana Bread Recipe Results
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Use very ripe bananas — the blacker the peel, the sweeter the flavor.
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Don’t overmix — stir until just combined to keep the bread tender.
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Try variations — a handful of dark chocolate or toasted walnuts can take it in different directions without losing its essence.
Rum Raisin Banana Bread Recipe
Ingredients
- 3/4 cup raisins
- 3 tablespoons rum plus 3 tablespoons to soak the raisins
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon double-acting baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1 teaspoon salt
- 3/4 cup unsalted butter 1 1/2 sticks, softened
- 3/4 cup firmly packed dark brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 1 1/3 cups mashed ripe bananas about 3 large bananas
- 1 1/2 teaspoons vanilla extract
- 1/4 cup sour cream or plain yogurt
- 1/2 cup chopped walnuts optional
Instructions
- Preheat oven to 350°F (175°C).
- Soak the raisins in 3 tablespoons of rum for 20 minutes while you prepare the other ingredients.
- Sift together the flour, baking powder, baking soda, ginger, nutmeg, allspice, and salt in a large bowl.
- In a food processor or mixer, cream together the softened butter, dark brown sugar, and granulated sugar until light and fluffy.
- Add the remaining 3 tablespoons of rum, vanilla extract, eggs, mashed bananas, and sour cream to the creamed mixture and process until smooth.
- Add the banana mixture to the dry ingredients and stir with a wooden spoon until just combined.
- Drain the raisins and fold them into the batter along with the chopped walnuts, if using.
- Grease and flour your loaf pan(s). For 5 mini loaf pans (5 3/4" x 3 1/4" x 2"), divide the batter evenly and bake for 35–45 minutes. For one standard 9" x 5" loaf pan, bake for 55–65 minutes, or until a tester inserted into the center comes out clean.
- Let cool in pans for 10 minutes, then remove and cool completely on a wire rack.
Optional Rum & Vanilla Icing
- 1 cup powdered sugar
- 1 1/2 tablespoons rum
- 1/2 teaspoon vanilla extract
- Whisk the powdered sugar, rum, and vanilla together until smooth. Add a few drops of water or milk if needed to reach the desired consistency. Drizzle over cooled banana bread.
Notes
🧁 Pan Size Conversions:
I make this recipe using five mini loaf pans (approx. 5¾" x 3¼"), but you could also use any of these other pan sizes. This is how it translates to other pans:One Standard 9x5 Loaf Pan:
- Bake time will increase to 55–65 minutes, depending on your oven and how moist the batter is. Check with a toothpick around 55 minutes.
Other Options:
| Pan Size | Bake Time | Notes |
|---|---|---|
| 5 mini loaf pans | 35–45 minutes | Original size in recipe |
| 2 medium loaf pans (8x4) | 45–55 minutes | It will be a bit shorter, but it will still work |
| 1 large 9x5 loaf pan | 55–65 minutes | Use a foil tent halfway through to avoid over-browning |
| Muffin tin (12-cup) | 18–22 minutes | Great for portion control |
You may also like:
Lemon Ginger Scone Recipe
Gluten-Free Butternut Squash Blondie
Browned-Butter Cherry Bars
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What a fantastic take on that perennial favourite banana bread – I am making a loaf tonight!
Great! I hope you enjoyed it!
Can’t wait to try this recipe… looks so yummy. Is your Lemon loaf recipe available anywhere? I also LOVE anything lemony….
Hi Diane – You may want to try the Lemon Torta Capri.
https://anourishedlife.net/lemon-torta-capri/
It is a fairly involved recipe but it is delicious. I don’t have a lemon loaf, but I do have a wonderful pound cake recipe that I serve with lemon curd.
I’ll occasionally add the juice of one lemon and the zest of two lemons to make a lemon pound cake https://anourishedlife.net/pound-cake/. I hope you enjoy the recipes! Eva
just wondering the size of loaf pans you are using??? is is 5 3/4 long by 31/4 deep?? I am a bit confused and want to make this loaf ASAP… thank you hope to hear from you soon
Hi Diane – Here are the dimensions of the pans I used – 5 3/4L x 3 1/4W x 2 D. Hope that helps! Eva
thank you Eva for the loaf pan measurements and the Lemon recipes… yum ! yum ! I’ll let you know how it turns out