Caramel Rum Banana Bread

December  2, 2016
Photo by Posie Harwood
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

  • Makes 2 loaves
  • 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)
In This Recipe
  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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  • Nicole Otis
    Nicole Otis
  • Lori Montague
    Lori Montague
  • Posie (Harwood) Brien
    Posie (Harwood) Brien
  • TWoo
I like warm homemade bread slathered with fresh raw milk butter, ice cream in all seasons, the smell of garlic in olive oil, and sugar snap peas fresh off the vine.