| Level: | Easy |
| Total: | 2 hr |
| Active: | 30 min |
| Yield: | 8 to 10 servings |
| Level: | Easy |
| Total: | 2 hr |
| Active: | 30 min |
| Yield: | 8 to 10 servings |
Ingredients
- Nonstick cooking spray
- 4 medium-ripe bananas, mashed (1 2/3 cups)
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup coconut oil, melted
- 3 tablespoons plain yogurt
- 1 teaspoon rum extract
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon fine salt
- 4 tablespoons (1/2 stick) unsalted butter
- 1/2 cup dark brown sugar
- 1/4 cup spiced rum
- 1 teaspoon finely grated orange zest
- Vanilla ice cream, for serving, optional
Instructions
- Preheat the oven to 350 degrees F. Spray a 9-by-4-inch loaf pan with cooking spray.
- Combine the bananas, eggs, sugar, coconut oil, yogurt, and rum and vanilla extracts in a medium bowl and stir.
- Whisk together the flour, baking powder and salt in a large bowl.
- Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients and stir until the flour is incorporated and the batter is smooth. Pour the batter into the prepared loaf pan and bake until golden brown and a skewer inserted into the center of the loaf comes out clean, about 1 hour. Remove from the oven and set aside while you make the glaze.
- Melt the butter in a saucepan over medium heat. Add the brown sugar and 1/2 cup water and stir. Cook until the sugar dissolves, and then continue cooking another 3 to 5 minutes over low heat until the mixture bubbles around the edges. Turn off the heat and carefully (to prevent flaming) stir in the rum and the orange zest.
- Slowly pour half of the glaze over the banana bread, allowing it to seep into all the surfaces. Wait until the glaze has been absorbed, about 30 minutes, and then turn the loaf out of the pan.
- Slice and serve with vanilla ice cream, and the remaining glaze.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 416 |
| Total Fat | 19 g |
| Saturated Fat | 13 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 1 g |
| Sugar | 32 g |
| Protein | 5 g |
| Cholesterol | 53 mg |
| Sodium | 121 mg |
| Serving Size | 1 of 10 servings |
| Calories | 416 |
| Total Fat | 19 g |
| Saturated Fat | 13 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 1 g |
| Sugar | 32 g |
| Protein | 5 g |
| Cholesterol | 53 mg |
| Sodium | 121 mg |
Reviews
We are make banana bread in new Orleans.
This was the very best banana bread I’ve had. The texture reminded me a little of poundcake but not quite. I added chopped pecans to the sauce and it was very good. This is my go to recipe from now on.
This is a great recipe for a moist delicious way to use ripe bananas. My husband must control his sugar intake so I substituted the cup of sugar with 4 tablespoons + 2 teaspoons of Truvia and 1/3 cup of natural sugar. No weird aftertaste at all. I also liked the idea of the orange zest in the glaze so I used orange extract instead of the rum extract. I’m delighted with the results. This will be my go-to recipe from now on.
Delicious and very easy recipe to make. Nice to have a little taste of “Nawlins ⚜” at home on the West Coast!
I love this bread It was a thumbs up with the fam Delicious I didn’t have rum extract or rum , used RumChata instead yummm I only poured few tablespoons of glaze on top and reserved the rest on the side to control the sweetness As others mentioned it is on a dense side but absolutely delish
Will rotate between this and Giada’s blueberry-banana bread
Will rotate between this and Giada’s blueberry-banana bread
Good, but the rum flavor just didn’t come through enough for me.
thank you gives me something to do I was a cook in the marines did some baking thank you
I don’t understand the 5 stars from other reviewers. This bread is maybe a 2, completely unremarkable. Followed the recipe exactly. No rum taste in the bread, and no discernable taste of the spiced rum in the syrup. Very disappointing.
The best!!!! Everybody love it!!!!
Wow really good, a little wet. I LOVED the orange zest. I think I will put some in the batter next time too. I only made half the glaze and that was perfect. I love the coconut oil flavor. Yummy!