Looking to kick brunch up a notch? Try this delicious Rum Glaze Banana Bread
Lately, my fruit bowl has been on the fritz. The bananas ripen much too quickly and I must put them to good use. Poor me, right?
That was my excuse to not be so wasteful and decided to put those beaten bananas to work.
I had been craving banana bread for the longest time. I didn’t want to make just a plain banana bread. I wanted something special but didn’t want the fluff of too many ingredients. I thought and though and came up with a boozy version of the classic favorite. I broke out my dark rum bottle and concocted a fun banana loaf with a creamy rum glaze that will knock your socks off.
Ready in about an hour, this coffee hour accompaniment will wow your coffee break friends with a hint of sweet and dark, spicy rum. Yes, the rum is IN the bread AND IN the glaze.
If you’d rather not include alcohol in this recipe, no problem. Omit it from the batter prep and simply replace it with milk when preparing the glaze. Easy as that. But I highly encourage you to include it. It enhances the banana taste and it’s just so different and exciting than a plain banana bread.
Related Recipe: Mexican Bread Pudding
As with all loaf and bundt cakes, this banana bread makes a great edible gift. Just wrap it up and the moistness will last up to 4 days. But I guarantee it will be gone by the first day. It’s that delicious!
I still have plenty of rum in the bottle so this will be making a guest appearance on my next Sunday brunch. Sliver by sliver it will be enjoyed and disappear over black coffees and gossip. The best way to spend a Sunday with friends.
Rum Glaze Banana Bread
Enjoy coffee time with this delicious boozy take on banana bread.
Ingredients
2 cups all-purpose flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cups brown sugar
1 1/2 teaspoon ground cinnamon
1/4 cup melted coconut oil
2 teaspoons vanilla extract
1/4 cup dark rum
1/4 cup milk
4 ripe bananas, ripe
3/4 cup chopped walnuts
For glaze
2 cups powdered sugar
1/4 cup dark rum
Instructions
Preheat oven to 350° F. Grease a 5×9 bundt pan with non-stick cooking spray.
Combine flour, baking soda, salt, sugar and cinnamon in a large bowl. Whisk until well combined.
Stir together coconut oil, vanilla, rum, milk and bananas in a separate large bowl until evenly mixed together.
Add wet ingredients to dry ingredients and stir a few times, add walnuts and continue to stir until all ingredients are combined. Do not over mix.
Bake for 55-60 minutes or until when tested with a knife, it comes out clean.
Cool in bundt pan for 20 minutes. Remove from pan and transfer to a cooling rack to cool completely.
For glaze
Whisk together sugar and rum in a small bowl. If mixture is too thick, add 1-2 teaspoons to mixture. Drizzle over banana bread. Let glaze set for 10 minutes before serving.
Notes
Omit rum for a non-alcohol version.
For glaze, replace rum with milk.
