Imagine a bread so decadent, so rich with flavor, that each bite feels like a mini vacation to a sun-soaked Caribbean island. This Banana Rum Bread with Macadamia Topping isn't just a recipe—it's an experience that transforms ordinary baking into an extraordinary culinary adventure. With the warm, sweet essence of ripe bananas dancing with the bold, spirited kick of dark rum, and crowned with crunchy macadamia nuts, this bread promises to elevate your baking game and impress even the most discerning food lovers.
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1/2 cup dark rum
- 1/2 cup chopped macadamia nuts
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray and line with parchment paper for easy removal.
- In a large mixing bowl, mash the ripe bananas thoroughly with a fork until smooth and no large chunks remain.
- Add melted butter to the mashed bananas and mix well until completely combined.
- Sprinkle baking soda and salt over the banana mixture, stirring to distribute evenly.
- Incorporate sugar into the mixture, stirring until it is fully dissolved and the mixture becomes slightly lighter in color.
- Beat the egg and add it to the bowl along with vanilla extract and dark rum. Whisk until all ingredients are thoroughly combined.
- Gently fold chopped macadamia nuts into the batter, reserving a small portion for topping.
- Pour the batter into the prepared loaf pan, ensuring an even distribution.
- Sprinkle the reserved macadamia nuts over the top of the batter.
- Place the pan in the preheated oven and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, slice and serve. The bread can be stored in an airtight container at room temperature for up to 3 days.
Tips
- Choose overripe bananas with dark spots for maximum sweetness and flavor intensity.
- Use dark rum for a deeper, more complex flavor profile—spiced rum works wonderfully too.
- Don't overmix the batter; gentle folding helps maintain a tender crumb.
- Toast the macadamia nuts briefly before adding to enhance their nutty flavor.
- Check doneness with the toothpick test, but start checking a few minutes early to prevent overbaking.
- Let the bread cool completely before slicing to help it set and prevent crumbling.
- For extra moisture, brush the warm bread with a little additional rum after baking.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 3g
Fat: 14g
Saturated Fat: 6g
Cholesterol: 35mg
