The ultimate and super moist banana bread with rum. This moist banana bread recipe is easy, healthy, made with overripe bananas, sour cream and brown sugar!

Moist Banana Bread

The best banana bread recipe should be moist.

Today, I am going to share a moist banana bread recipe with you. This recipe with rum is the holy grail of all banana bread recipes!

It’s healthy, super moist, with the subtle taste of rum in every bite!

Other Recipes You Might Like

Recipe Ingredients

This homemade recipe calls for the following ingredients:

Overripe bananas
All-purpose flour
Unsalted butter
Eggs
Brown sugar
Baking soda and baking powder
Sour cream or plain yogurt
Walnuts

How to Make Banana Bread Moist?

There are a few ingredients that you can add to make super and ultimate moist banana bread.

Here are my secrets baking tips:

Use overripe bananas. Overripe bananas look like rotten bananas because there are black and brown spots on the skin. After you peel the skin, the bananas taste the sweetest with higher moisture content.
Use sour cream or plain yogurt. These two ingredients make the recipe moist.
Add rum to the batter.

Frequently Asked Questions

How to Keep Banana Bread Moist?

You can store the banana bread in a plastic bag and keep in a refrigerator for up to 5 days.

The bread will be moist when you are ready to eat.

Can I Make this Recipe in a Muffin Tin?

Yes, you can.

Just transfer the batter into the cups of a muffin tin. They will become banana bread muffins.

How Many Calories Per Serving?

This recipe is only 307 calories per serving.

What to Serve with this Recipe?

Serve the bread as a breakfast, with a cup of Dalgona coffee or hot chocolate. For a healthy breakfast, I recommend the following recipes.

Yield: 10 Pieces

Moist Banana Bread (Rum Banana Bread)

Name: Moist Banana Bread (Rum Banana Bread)
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 10
Cuisine: Bread
Ingredients: 4 (400 g) overripe American bananas, mashed; 1 2/3 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup melted butter; 2 tablespoons sour cream or plain yogurt; 2/3 cups brown sugar; 2 large eggs; 1/3 cup walnuts; 2 1/2 tablespoons dark rum; 1 teaspoon vanilla extract

The ultimate and super moist banana bread with rum. This moist banana bread recipe is easy, healthy, made with overripe bananas, sour cream and brown sugar!

Prep Time 10 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 25 minutes

Ingredients

4 (400 g) overripe American bananas, mashed
1 2/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup melted butter
2 tablespoons sour cream or plain yogurt
2/3 cups brown sugar
2 large eggs
1/3 cup walnuts
2 1/2 tablespoons dark rum
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350°F (180°C). Mash the bananas using the back of the spoon or a masher, until mushy.
Put the flour, baking powder, baking soda and salt in a medium-sized bowl and, using your hands or a wooden spoon, combine well.
In a large bowl, mix the melted butter, sour cream (or plain yogurt) and sugar by hand, with a wooden spoon. Beat until blended, then add the eggs one at a time. Mix well.
Stir in the mashed bananas, walnuts, dark rum and vanilla extract.
Add the flour mixture, a third at a time, stirring well with the wooden spoon after each batch. Transfer the batter into a 9x5-inch loaf tin and bake in the middle of the oven for 60 - 75 minutes.
Insert a toothpick, fine skewer or a cake tester in the center of the banana bread. It should come out clean. Leave in the tin on a rack to cool, about 30 minutes.
Slice to ten (10) pieces, serve warm.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 307Total Fat 14gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 6gCholesterol 64mgSodium 371mgCarbohydrates 41gFiber 2gSugar 19gProtein 6g

Comments

fasia

at

Hi can I leave out the rum

- Rasa Malaysia
  
  at
  
  Yes.
  
Vanessa Yap

at

Can we use whisky or brandy to this recipe instead of Rum?

- Rasa Malaysia
  
  at
  
  Yes.
  
Judith Fotherby

at

Hiya! I only have white rum … can I use that instead of the dark rum?

- Rasa Malaysia
  
  at
  
  Sure.
  
DavidM

at

I love all your recipes, but when it comes to baking I feel most secure when ingredients — especially flour — are given in weight rather than volume. For instance, some people say a cup of flour weighs 125 grams, some say 150. Weights would help!

I’m any event, thank you for this wonderful website, which has make my kitchen life a pleasure.

- Linda
  
  at
  
  In the USA we measure by cups. Etc… that would really mess me up!!!
  
- Rachel Bradley
  
  at
  
  I agree, David! I’m in the US, and I’m glad most recipes I find for baking include measurements in grams. I have messed up more than a loaf or two of bread because of weight/volume discrepancies on recipes that don’t include enough information. I’m doing this recipe now but have made too many modifications (to remove eggs and incorporate wheat and oatmeal flours) to know whether my weight assumptions are correct.
  
- Jerry Loper
  
  at
  
  When I measure things like 1 cup of flour, I take a small sifter and sift one cup of flour into a measuring cup. You do not want to dip the measuring cup in the flour, that would be too much flour.
  
Ginicl

at

Tq for this recipe :) Please could you share what brand of Rum and where to obtain. I tried all bakeware shops but none available.

- Charles
  
  at
  
  Try a liquor store & get
  Dark rum. Meyers is my favorite.
  
  - Juliette
    
    at
    
    Can I replace all purpose flour with Almond flour ?
    
- Pippa #06
  
  at
  
  You would need to go to a grocery store that sells liquor or a regular liquor store for the rum, not a bakeware shop. I always use Myer’s Rum, which is a dark rum, but I’m sure there are other brands out there as well. The dark rum gives a richer deeper flavor than a white rum. Hope this helps.
  
  - Judith Fotherby
    
    at
    
    Thank you!~
    
- Jerry Loper
  
  at
  
  You will need to try a store that sells liquor, as a liquor store. Just pick a nice one. I am going to try this recipe with Captain Morgan Spiced Rum, not sure how the spice will make the bread turn out, but any dark rum will do.
  
  - Judith Fotherby
    
    at
    
    Thank you, Jerry!~
    
Helga Fernandez

at

I think there is a mistake in the print… point number 5 is showing 60 – 75 hours. it should be corrected to minutes . below is a copy of what is on the website
5. Add the flour mixture, a third at a time, stirring well with the wooden spoon after each batch. Transfer the batter into a 9×5-inch loaf tin and bake in the middle of the oven for 60 – 75 hours.

- Rasa Malaysia
  
  at
  
  Hi Helga, thanks for telling me of the typo! Fixed. :)
  
Courtney

at

Can you elaborate on the time. How many minutes…thanks

- Rasa Malaysia
  
  at
  
  What time do you need? The baking time is in the recipe card.
  
  - Marsha Cox
    
    at
    
    The bake time says 60-75 HOURS..
    It should be minutes;)
    
    - Rasa Malaysia
      
      at
      
      Marsha, where do you see hours??? The recipe clearly shows minutes and 1 hour 15 minutes!!!
      
      - Angie Ng
        
        at
        
        Minep turns out exactly the same as shown in your recipe
        
        
        Rasa Malaysia
        
        at
        
        Awesome!!!

« Older Comments

Moist Banana Bread (with Rum!)

Moist Banana Bread

Other Recipes You Might Like

Recipe Ingredients

How to Make Banana Bread Moist?