Jamaican Rum Raisin Banana Bread

Wah sets dis recipe apart from di oddah Banana Bread recipe di rum-soaked raisins.

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Jamaican Rum Raisin Banana Bread
Jamaican Rum Raisin Banana Bread
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If you’re looking for a Jamaican Rum Raisin Banana Bread, then we have the recipe for you. What sets this recipe apart from the other Banana Bread recipes is the rum-soaked raisins. You will want to soak your raisins in a dark spice rum for a day or two prior to making the bread.

Rum Raisin Banana Bread is full of flavor from the bananas, cinnamon, nutmeg, and allspice. But the most memorable part? The plump, rum-soaked raisins speckled throughout every slice.

Jamaican Rum Raisin Banana Bread
Jamaican Rum Raisin Banana Bread

This recipe is easy to make and doesn’t require a mixer, although I used my Kitchen Aid stand mixer. But if you want you can make this recipe with a mixing bowl and a spatula. I also made a batch using the standard 8×4 loaf pan and a batch using six 8 ounce Ramekins.

Jamaican Rum Raisin Banana Bread
Jamaican Rum Raisin Banana Bread

How to Make Jamaican Rum Raisin Banana Bread

The key to this recipe is soaking the raisins in dark spice rum for a day or two before making it. The ingredients you will need are:

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Ingredients for Jamaican Rum Raisin Banana Bread
Ingredients for Jamaican Rum Raisin Banana Bread

1/2 cup raisins
1/2 cup dark rum
1 1/2 cup mashed overripe bananas from 3 or 4 bananas
1/3 cup salted butter melted
3/4 cup raw or turbinado sugar
1 large egg beaten
1 teaspoon vanilla extract
1 tablespoon raisin-infused dark rum from soaking the raisins
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon allspice
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups all-purpose flour

Time needed: 1 day, 1 hour and 15 minutes.

Cooking Directions

  1. Soak the Raisins:

    Combine raisins and rum in a small container with a tight-fitting lid. Let stand at room temperature at least overnight before straining and reserving the raisin-infused rum. (You may soak the raisins for much longer but will likely have to add more rum as the raisins absorb it.)

  2. Preheat oven to 350°F:

    Prepare the loaf pan. Grease an 8×4-inch loaf pan generously with cooking spray. You can use butter to grease the pan too, but your loaf may turn out a little darker.

  3. Seprate the Raisins and Rum

    Strain the raisins and reserve the liquid.

  4. Make the Batter:

    In a large mixing bowl, add mashed bananas and stir in melted butter. Mix in the sugar, egg, vanilla, and 1 tablespoon of raisin-infused rum. Add the cinnamon, nutmeg, and allspice. Stir to combine.

  5. Add the Dry Ingredients

    Sprinkle the baking soda and salt over the mixture and stir to combine. Mix in the flour until fully combined. (Note that it will be slightly lumpy because of the pieces of mashed banana.)

  6. Fold in the Raisins

    Lastly, fold in the strained raisins.

  7. Bake:

    Pour batter into the prepared loaf pan, scraping the bowl to assist. Bake for 50 minutes to 1 hour, or until a tester comes out clean.

  8. Serve:

    Cool on a rack for at least 15 minutes before removing the loaf from the pan. Cool completely before slicing and serving.

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Jamaican Rum Raisin Banana Bread

Jamaican Rum Raisin Banana Bread

David Taylor
Rum raisin Banana Bread is full of flavor from the bananas, cinnamon, nutmeg, and allspice. But the most memorable part? The plump, rum-soaked raisins speckled throughout every slice.
Prep Time 10 mins
Cook Time 55 mins
Cooling Time 15 mins
Total Time 1 hr 20 mins
Course Bread
Cuisine Jamaican
Servings 12 servings
Calories 213 kcal

Ingredients
  

  • 1/2 cup raisins
  • 1/2 cup dark rum
  • 1 1/2 cup mashed overripe bananas from 3 or 4 bananas
  • 1/3 cup salted butter melted
  • 3/4 cup raw or turbinado sugar
  • 1 large egg beaten
  • 1 teaspoon vanilla extract
  • 1 tablespoon raisin-infused dark rum from soaking the raisins
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon allspice
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups all purpose flour

Instructions
 

Soak the raisins:

  • Combine raisins and rum in a small container with a tight fitting lid. Let stand at room temperature at least overnight before straining and reserving the raisin-infused rum. (You may soak the raisins for much longer but will likely have to add more rum as the raisins absorb it.)
    1/2 cup raisins, 1/2 cup dark rum

Preheat oven to 350°F:

  • Prepare the loaf pan. Grease an 8×4-inch loaf pan generously with cooking spray. You can use butter to grease the pan too, but your loaf may turn out a little darker.
  • Strain the raisins and reserve the liquid.

Make the batter:

  • In a large mixing bowl, add mashed bananas and stir in melted butter. Mix in the sugar, egg, vanilla, and 1 tablespoon of raisin-infused rum. Add the cinnamon, nutmeg, and allspice. Stir to combine.
    1 1/2 cup mashed overripe bananas, 1/3 cup salted butter, 3/4 cup raw or turbinado sugar, 1 large egg, 1 teaspoon vanilla extract, 1 tablespoon raisin-infused dark rum, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon allspice
  • Sprinkle the baking soda and salt over the mixture and stir to combine. Mix in the flour until fully combined. (Note that it will be slightly lumpy because of the pieces of mashed banana.)
    1 teaspoon baking soda, 1/4 teaspoon salt, 1 1/2 cups all purpose flour
  • Lastly, fold in the strained raisins.

Bake:

  • Pour batter into the prepared loaf pan, scraping the bowl to assist. Bake for 50 minutes to 1 hour, or until a tester comes out clean.

Serve:

  • Cool on a rack at least 15 minutes before removing the loaf from the pan. Cool completely before slicing and serving.
Keyword Banana Bread

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