Rum Raisin Banana Bread
Rum Raisin Banana Bread

This banana bread is tender and flavorful, with cinnamon, nutmeg and — the Jamaican spice — allspice (aka allspice). But the most memorable part? The plump, rum-soaked raisins were speckled in every slice.

Classic banana bread is a perfect canvas for new flavors. I developed this customization while designing the menu for my B&B in Jamaica.

We’ve served this bread simply sliced ​​as part of the welcome snacks for arriving guests and it really is perfect any time of the day.

Video: How to make Rum Raisin Banana Bread


SKC – Rum Raisin Banana Bread

This video is part of our Simply Kids Cook YouTube series. Go there to see more videos of the series.

Jamaican inspired banana bread

The most traditional use of overripe bananas in Jamaica is probably banana Donuts. They are made by mashing bananas and then stirring spices, sugar and flour into a thick batter that is pan fried until golden brown and crispy on both sides.

These days, you can find a wide variety of Jamaican-inspired banana breads, depending on what Jamaican flavors the baker wants to incorporate into the bread.

Swaps, Proposals and Substitutions

I love my combination of warm spices, rum and raisins, but you might find some Jamaican-inspired banana bread variations with:

  • A sweet glaze on top
  • coconut flakes
  • lime juice
  • Chopped walnuts or pecans

Not a fan of raisins? Try any other type of dried fruit you like. Or skip them all together. You can even try chocolate chips!

Whatever your mix-in combination, just make sure you don’t add more than 1/2 cup of additional ingredients. Fold them in as you add the raisins. For coconut I would only add 1/4 cup.

Don’t skip this step!

To make this recipe, you need to plan at least one night in advance Soak the raisins in dark rum. (Two nights? Even better!) Once you pop a raisin in your mouth and get that flavor boost, you’ll know it was worth it. Don’t be surprised if you end up soaking more raisins just to top ice cream, or use the raisin-infused rum for cocktails – yummy!

As delicious as this banana bread is, it’s also ridiculously easy and takes no time to make.

If you’d rather not use alcohol, soak your raisins in water or juice like pineapple juice instead. In this case, you could do an accelerated soak by mixing the raisins and liquid in a small saucepan, bringing to the boil and letting stand 10-15 minutes before draining.

Why use raw sugar?

I use raw or turbinado sugar because that’s more commonly used in Jamaica. You should be able to find it in the bakery section of any major grocery store.

You can use granulated sugar in place of raw sugar, but it won’t produce the same caramel-like flavor as raw sugar since the molasses has been processed from granulated sugar.

How to make banana bread gluten free

If you’re gluten-free like me, just swap in your favorite gluten-free AP flour and you’re good to go. King Arthur’s All Purpose Gluten Free Flour and Cup4Cup Gluten Free Flour both work well. Just use the gluten-free flour instead of the traditional flour and you won’t have to change the recipe at all.

Ways to Enjoy Rum Raisin Banana Bread

This banana bread is subtly sweet, so it’s a fully justified breakfast or afternoon snack (or anytime). I love it all alone with a cup of mint tea.

If you want to revive leftovers, try the following:

  • Toast them and spread them with butter.
  • Use a few slices as a base for French toast.
  • Take a cue from Bananas Foster: fry a slice in butter and top with a scoop of vanilla ice cream!

Store, freeze and reheat banana bread

To store: If you’re going to be eating your banana bread in a few days, it’s best to store it at room temperature in an airtight container. If you need to keep it fresh for up to a week, pop it in an airtight container in the fridge.

Freeze: Banana bread freezes beautifully for up to three months. You can freeze individual slices, part loaves or whole loaves. Just wrap them tightly in plastic wrap or foil, then place the wrapped bread in a resealable freezer bag and seal tightly. Note that the larger the piece, the better it will resist freezer burn.

Defrost frozen bread: Place it in the fridge overnight or on the counter for a few hours. If you’re in a hurry to defrost your slices, pop them in the microwave for about 30 seconds.

  • To learn more about how to freeze banana bread, check out our step-by-step guide: Store and freeze banana bread.

Recipes for more banana bread inspiration!

  • banana bread
  • Peanut Butter Chocolate Chip Banana Bread
  • Chocolate Banana Bread
  • Vegan Banana Bread
  • Banana bread with cream cheese
  • Gluten Free Banana Bread

Rum Raisin Banana Bread

preparation time
10 mins

cooking time
55 minutes

total time
65 minutes

up to 10 servings

1 bread

Make sure you use soft, overripe bananas that are anywhere from freckled to completely brown. I like to leave a few lumps in when pureeing, similar to chunky applesauce.


  • 1/2 Cup raisins

  • 1/2 Cup dark rum

  • 1 1/2 cups mashed overripe bananasfrom 3 or 4 bananas

  • 1/3 Cup Salted buttermelted

  • 3/4 Cup raw or Turbinado sugar

  • 1 big eggbeaten

  • 1 teaspoon vanilla extract

  • 1 tablespoon Raisin-infused dark rum (from soaking the raisins)

  • 1 teaspoon Cinammon

  • 1/4 teaspoon nutmeg

  • 1/8 teaspoon pimento

  • 1 teaspoon baking soda

  • 1/4 teaspoon Salt

  • 1 1/2 cups all purpose flour


  1. Soak raisins

    Combine raisins and rum in a small container with a tight-fitting lid. Let it sit at room temperature at least overnight before straining and storing the raisin infused rum. (You can soak the raisins for much longer, but will likely need to add more rum if the raisins absorb it.)

  2. Preheat oven to 350°F
  3. Prepare the loaf pan

    Generously grease an 8×4-inch loaf pan with cooking spray. You can also grease the pan with butter, but your loaf may darken a bit.

  4. Strain the raisins

    Strain the raisins and reserve the liquid.

  5. Make the dough

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

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

    Finally, fold in the strained raisins.

  6. Bake

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

  7. surcharge

    Allow to cool on a wire rack for at least 15 minutes before removing the bread from the pan. Allow to cool completely before slicing and serving.

nutritional information (per serving)
282 calories
7g Fat
42g carbohydrates
3g protein
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Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!