Bake

Caramel Rum Banana Bread

by:
December  2, 2016
4
1 Ratings
Caramel Rum Banana Bread
Photo by Posie Harwood
  • Makes 2 loaves
Author Notes

Toasted pecans, gooey caramel, and a generous pour of rum make this banana bread (adapted from an old Hershey's toffee banana bread recipe) MUCH more interesting than the average loaf. —Posie (Harwood) Brien

What You'll Need
Ingredients
  • 2 1/2 cups all-purpose flour
  • 1 cup sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup plus 2 tablespoons milk
  • 1/4 cup vegetable oil
  • 3 tablespoons rum
  • 1 egg
  • 1 cup very ripe mashed banana
  • 1 cup chopped pecans
  • 3/4 cup chopped caramel (a caramel block or soft caramel candies)
Directions
  1. Preheat your oven to 350°F. Grease and flour two 8 1/2" x 4 1/2" loaf pans.
  2. While the oven preheats, spread the chopped nuts on a baking sheet and toast in the oven until they smell nutty and fragrant, about 10 minutes.
  3. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  4. Add the milk, oil, rum, egg, and mashed banana and stir well.
  5. Stir in the toasted nuts and chopped caramel.
  6. Divide the batter evenly between the two pans, and bake for 30-35 minutes, or until a tester inserted in the center comes out with just a few moist crumbs clinging to it. Remove from oven, run a knife around the edges to loosen, and let cool in the pan for at least 10 minutes before turning the loaves out onto a wire rack.
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See what other Food52ers are saying.

  • Nicole Otis
    Nicole Otis
  • Lori Montague
    Lori Montague
  • Posie (Harwood) Brien
    Posie (Harwood) Brien
  • TWoo
    TWoo

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9 Reviews

TWoo
TWoo April 2, 2018
I'd saved this recipe to try when I got the chance and that was yesterday.
Like a lot of others, I took some liberties from the base recipe and I have to say my version came out well and I'm pretty happy with it. I increased the bananas due to an excess of ripe bananas in the house and I decreased the sugar due to personal preference. I also swapped in Heath bars for the caramel. And there were no pecans in the house, so I skipped those.

It's maybe more cake like in texture, but very moist and tender.

 
Adriana
Adriana January 9, 2017
I wanted to post pictures. The bread came out amazing. I did however put more milk, some water and more rum. I also added cranberries soaked in nutmeg and cinammon and shredded coconut and 2 bananas, 2 eggs, otherwise it would've been too hard.
 
Nicole O.
Nicole O. January 9, 2017
This recipe turned out really well for me. The loaf was moist and semi-dense. The only thing that happened was all my bits of caramel sunk to the bottom and got stuck. I heated up the pan in the microwave and just eased it out. It's still yum though!
 
paula
paula November 21, 2017
can I also get the recipe for grenadine rum , I cant seem to find it
thanks
 
Phil
Phil December 20, 2016
Made this as directed, but substituted bourbon for rum. Couldn't taste the bourbon and the bread was dry and flavorless. Not even the caramels saved it. We through out 1 and 1/2 loaves, maybe more. What community picked this?
 
Joanne
Joanne December 17, 2016
Agree with Phil. Dry and kinda bland. Not terrible, but not great. Can't taste the rum at all.
 
Phil
Phil December 6, 2016
Made this over the cold weekend, anticipating the combination of two loves; caramel and banana bread. Unfortunately, what was produced was a very dry, bland bread with a hint of caramel. In my next attempt, we will use our tried and true moist and flavorful Banana Bread recipe and a bit more caramel.
 
Lori M.
Lori M. December 5, 2016
Soft caramels - the Kraft or the Werthers kind? and could I use toffee bits instead of caramels?
 
Posie (.
Posie (. December 5, 2016
Soft caramels -- the Kraft kind! The little soft wrapped squares. You could definitely use toffee bits -- you won't get the "ribbon" effect but it'll be really delicious and will add nice texture.