Rum Raisin Banana Bread
Classic banana bread serves as an ideal foundation for introducing new and exciting flavors. This variation was developed during the curation of a menu for a B&B in Jamaica, infusing a tropical richness into a beloved baked treat.
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 8x4-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.
Notes
Select overripe bananas with skins that range from speckled to entirely brown for optimal sweetness and texture. When mashing, maintaining some chunks provides a pleasant consistency akin to chunky applesauce.