Rum Raisin Banana Bread
Rum Raisin Banana Bread is a bold twist on a beloved classic, infusing rich, boozy warmth into every bite. The deep, caramel-like sweetness of rum-soaked raisins complements the natural richness of overripe bananas, creating a loaf that’s moist, fragrant, and utterly irresistible.
This recipe was born in a Jamaican B&B kitchen, where tropical flavors meet comforting nostalgia. A hint of cinnamon, nutmeg, and allspice enhances the warm notes, while a splash of raisin-infused rum elevates the depth of flavor, making each slice a treat worth savoring.
Whether enjoyed fresh with coffee or toasted with butter, this banana bread is a true indulgence. The overnight soak ensures plump, flavorful raisins, while the simple method keeps it approachable for any home baker. Prepare to be transported to the Caribbean with every bite!
Rum Raisin Banana Bread Ingredients
Overripe Bananas – The heart of this bread, lending natural sweetness, deep flavor, and irresistible moisture to every bite.
Dark Rum – Infuses the raisins with a rich, caramel-like warmth, adding a subtle boozy depth that enhances the tropical essence.
Raisins – Plumped to perfection in rum, these little bursts of sweetness add chewy texture and pockets of rich flavor throughout the loaf.
Salted Butter – Melds with the bananas for a velvety, tender crumb while adding a touch of savory balance.
Raw Sugar – Brings a delicate molasses-like sweetness, complementing the warm spices and enhancing the banana’s natural richness.
Cinnamon, Nutmeg & Allspice – A trio of aromatic spices that weave warmth and complexity into every slice, evoking cozy indulgence.
Vanilla Extract – Smooths out the bold flavors with its gentle floral and caramel undertones, adding depth and harmony.
Rum Raisin Banana Bread: Tips, Serving Ideas & FAQs
Rum Raisin Banana Bread is a delightful fusion of tropical warmth and cozy indulgence. The deep, caramel-like notes of dark rum perfectly complement the natural sweetness of bananas and the rich chewiness of soaked raisins. To help you perfect this recipe, here are some essential tips, serving ideas, and frequently asked questions.

Recipe Tips
1. Use Extra Ripe Bananas for Maximum Flavor
The secret to rich, naturally sweet banana bread lies in using overripe bananas. Look for bananas with deep brown spots or even completely dark skins. These are softer, easier to mash, and contain more natural sugars, which enhance the bread’s moisture and depth of flavor. If your bananas aren’t ripe enough, try speeding up the process by placing them in a paper bag for a day or baking them at 300°F for 15 minutes until soft.
2. Don’t Rush the Raisin Soaking Process
For the best results, let the raisins soak in dark rum overnight, or even longer if possible. This allows them to fully absorb the warm, caramelized notes of the rum, making them plumper and more flavorful. If you’re short on time, you can gently warm the rum and raisins in a saucepan over low heat for a few minutes to speed up the infusion process. Just be sure to let them cool before adding them to the batter.
3. Let the Bread Cool Completely Before Slicing
As tempting as it is to dive right in, letting your banana bread cool fully ensures the best texture. Cutting too soon can make the loaf fall apart, as it continues to set while cooling. For the cleanest slices, allow it to cool in the pan for 15 minutes, then transfer to a wire rack and wait at least 30 minutes before slicing.

What to Serve with Rum Raisin Banana Bread
1. A Warm Cup of Spiced Chai or Coffee
The rich, spiced undertones of the bread pair beautifully with a warm cup of chai or freshly brewed coffee. The cinnamon and nutmeg in both the bread and the drink complement each other, making for a comforting treat on a chilly morning or cozy afternoon.
2. A Dollop of Whipped Cream or Mascarpone
For an extra indulgent twist, serve your banana bread with a light, airy topping like homemade whipped cream or mascarpone cheese. Their creamy texture balances the warm spices and enhances the rum-soaked raisins’ sweetness.
3. A Scoop of Vanilla or Rum Raisin Ice Cream
For a dessert-worthy experience, serve a slice of banana bread slightly warmed with a scoop of vanilla or rum raisin ice cream. The contrast between the warm, spiced bread and the cool, creamy ice cream makes every bite irresistible.

Frequently Asked Questions (FAQ)
1. Can I make this without alcohol?
Yes! If you prefer a non-alcoholic version, you can soak the raisins in warm apple juice or orange juice instead of rum. This will still give them a plump texture and a hint of natural sweetness.
2. How do I store Rum Raisin Banana Bread?
Store it in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week or freeze individual slices for up to three months. Warm them slightly before serving for the best texture.
3. Can I use a different type of flour?
Absolutely! While all-purpose flour gives the best texture, you can substitute with whole wheat flour for a denser, more fiber-rich loaf. For a gluten-free version, use a 1:1 gluten-free flour blend.
4. Can I add nuts or chocolate chips?
Definitely! Chopped walnuts or pecans add a delightful crunch, while dark chocolate chips make the bread even more indulgent. Just fold them in with the raisins to distribute them evenly.
This Rum Raisin Banana Bread is a perfect blend of tropical flavors and homey comfort. Whether you enjoy it with coffee, ice cream, or simply on its own, it’s bound to become a new favorite in your baking repertoire!

Rum Raisin Banana Bread
Ingredients
- Bananas mashed – Ripe, naturally sweet bananas form the base, ensuring a moist and flavorful loaf.
- Dark rum – Infuses the raisins with a deep caramel-like essence, enhancing the bread’s overall richness.
- Raisins – Plumped with rum these add bursts of chewy sweetness throughout the loaf.
- Salted butter melted – Contributes to a tender crumb while balancing the sweetness.
- Raw or turbinado sugar – Provides a nuanced sweetness with subtle molasses undertones.
- Large egg beaten – Binds the ingredients together for a cohesive texture.
- Vanilla extract – Introduces a warm aromatic depth.
- Raisin-infused dark rum – A reserved portion of the soaking liquid enriches the batter with additional warmth.
- Ground cinnamon – Imparts a comforting spice that complements the bananas and rum.
- Nutmeg and allspice – Lend complexity with warm slightly peppery undertones.
- Baking soda – A leavening agent that ensures a soft and airy loaf.
- Salt – Enhances and balances the flavors.
- All-purpose flour – Forms the structural foundation of the bread.
Instructions
- Soak the Raisins
- In a sealed container, combine the raisins with dark rum and allow them to absorb the liquid at room temperature for a minimum of 12 hours. If left to soak longer, additional rum may be required to keep the raisins submerged. Once ready, strain the raisins, reserving the infused liquid.
- Prepare the Oven and Loaf Pan
- Preheat the oven to 350°F (175°C). Generously grease an 8×4-inch loaf pan with cooking spray or butter. Note that butter may result in a slightly darker crust.
- Mix the Batter
- In a large bowl, mash the bananas until mostly smooth, leaving some small lumps for texture. Stir in the melted butter, followed by the sugar, egg, vanilla extract, and a tablespoon of the reserved raisin-infused rum. Sprinkle in the cinnamon, nutmeg, and allspice, mixing until well combined.
- Evenly distribute the baking soda and salt over the mixture, stirring thoroughly. Gradually incorporate the flour, mixing until fully blended. The batter will retain some lumpiness due to the banana pieces. Finally, fold in the strained raisins, ensuring even distribution throughout the batter.
- Bake the Bread
- Transfer the batter into the prepared loaf pan, using a spatula to scrape down the bowl. Bake for approximately 50–60 minutes, or until a toothpick inserted into the center emerges clean.
- Cool and Serve
- Allow the bread to cool in the pan for 15 minutes before transferring it to a wire rack. For best results, let it cool completely before slicing. Serve as desired.