Dark and Stormy Banana Bread
A cherished family recipe with a spiced, flavorful twist, this Dark and Stormy Banana Bread blends the rich warmth of cinnamon, ginger, and nutmeg with the deep undertones of dark spiced rum. Moist, fragrant, and subtly sweet, this bread is an irresistible treat, whether enjoyed on its own or topped with a bright citrus glaze.
Ingredients
- For the Bread
- All-purpose flour – The foundation of the bread providing structure and a tender crumb.
- Baking soda – A crucial leavening agent that ensures a light and fluffy texture.
- Fine sea salt – Enhances the natural sweetness while balancing the spices.
- Ground cinnamon ginger, and nutmeg – A trio of warming spices that lend depth and complexity to every bite.
- Light brown sugar – Adds a caramel-like sweetness and contributes to the bread’s moistness.
- Unsalted butter melted – Infuses richness and ensures a soft, delicate crumb.
- Eggs – Bind the ingredients together while providing structure and tenderness.
- Dark spiced rum – Imparts a bold aromatic flavor that enhances the warmth of the spices.
- Vanilla extract – Rounds out the flavors with a smooth fragrant undertone.
- Freshly grated ginger – Introduces a zesty slightly spicy note for added depth.
- Very ripe bananas mashed – The star ingredient, bringing natural sweetness, moisture, and a signature banana flavor.
- Finely diced candied ginger optional – A chewy, sweet-spiced addition for a burst of texture and flavor.
- Cooking spray – Used to prepare the baking pan ensuring easy release.
- For the Optional Glaze
- Powdered sugar – The base for a smooth sweet glaze.
- Fresh lime juice – Provides a tart contrast that complements the richness of the bread.
- Finely grated lime zest – Enhances the citrus brightness of the glaze.
- Chopped candied ginger optional – A final decorative touch, adding texture and spice.
Instructions
- Preheat the Oven and Prepare the Pan
- Position a rack in the upper third of the oven and set the temperature to 350°F (175°C). Lightly grease a 9x5-inch loaf pan with cooking spray. To facilitate easy removal, line the pan with parchment paper, leaving an overhang on two opposite sides. Lightly grease the parchment as well.
- Combine the Dry Ingredients
- In a medium mixing bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and nutmeg. Whisk to evenly distribute the spices and leavening agent. Set aside.
- Mix the Wet Ingredients
- In a large mixing bowl, whisk the brown sugar and melted butter until the sugar begins to dissolve and the mixture turns silky. Beat in the eggs, one at a time, ensuring full incorporation. Stir in the dark spiced rum, vanilla extract, and freshly grated ginger. Gently fold in the mashed bananas until fully combined.
- Incorporate the Dry Ingredients
- Gradually add the dry ingredients into the wet mixture, using a rubber spatula to gently fold until just combined. Avoid overmixing to maintain a tender texture. If using, stir in the finely diced candied ginger for added texture and spice.
- Bake the Banana Bread
- Transfer the batter to the prepared loaf pan, smoothing the surface evenly. Bake for 45 to 55 minutes, or until a toothpick inserted into the center emerges clean or with a few moist crumbs. Allow the bread to rest in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- Prepare the Glaze (Optional)
- In a small bowl, whisk together the powdered sugar, 1 tablespoon of lime juice, and lime zest. For a thinner consistency, gradually add more lime juice. Drizzle the glaze over the cooled bread. While still wet, sprinkle with chopped candied ginger, if desired.
Notes
Enjoy warm or at room temperature. Store in an airtight container at room temperature for up to three days. For extended freshness, refrigerate for up to a week or freeze for longer storage.