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–+ servings

Rum Raisin Banana Bread Recipe

Course: Bakery, Dessert
Cuisine: American
Keyword: Banana Bread, Banana Bread Recipe, Rum Raisin Banana Bread
Servings: 5 mini loaves
This moist, rich banana bread is spiked with rum and full of flavor from ripe bananas, brown sugar, and warm spices. Bake it in mini loaf pans for gifting or a standard loaf for slicing and sharing.
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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