Ingredients
Method
- 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.