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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!
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
See the recipe card for full information on ingredients.
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
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.
Yes, you can.
Just transfer the batter into the cups of a muffin tin. They will become banana bread muffins.
This recipe is only 310 calories per serving.
What To Serve With Moist Banana Bread
Serve the bread as a breakfast, with a cup of Dalgona coffee or hot chocolate. For a healthy breakfast, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Moist Banana Bread (Rum Banana Bread)
Ingredients
- 4 American bananas, overripe, mashed
- 1 2/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, melted
- 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 a spoon or a masher until they are mushy.
- Put the flour, baking powder, baking soda, and salt in a medium-sized bowl, and combine well using your hands or a wooden spoon.
- 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, mixing well after each addition.
- Stir in the mashed bananas, walnuts, dark rum, and vanilla extract.
- Add the flour mixture a third at a time, stirring well with a wooden spoon after each addition. Transfer the batter to a 9×5-inch (23 cm x 12 cm) loaf tin and bake in the middle of the oven for 60 to 75 minutes.
- Insert a toothpick, fine skewer, or cake tester into the center of the banana bread; it should come out clean. Leave the bread in the tin on a rack to cool for about 30 minutes.
- Slice into ten pieces and serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this today and it can out beautiful! It was moist flavor is balanced A bit more flare than traditional banana bread- I love this recipe! I will be making it again my husband loved it!
Awesome!
Thank you for all of your recipes and side suggestions.
Hi can I leave out the rum
Yes.
Can we use whisky or brandy to this recipe instead of Rum?
Yes.
Hiya! I only have white rum … can I use that instead of the dark rum?
Sure.
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.
In the USA we measure by cups. Etc… that would really mess me up!!!
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.
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.
This is the best flavor and moisture combination for banana bread. It works well as a bread and muffin
Tq for this recipe :) Please could you share what brand of Rum and where to obtain. I tried all bakeware shops but none available.
Try a liquor store & get
Dark rum. Meyers is my favorite.
Can I replace all purpose flour with Almond flour ?
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.
Thank you!~
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.
Thank you, Jerry!~
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.
Hi Helga, thanks for telling me of the typo! Fixed. :)
Can you elaborate on the time. How many minutes…thanks
What time do you need? The baking time is in the recipe card.
The bake time says 60-75 HOURS..
It should be minutes;)
Marsha, where do you see hours??? The recipe clearly shows minutes and 1 hour 15 minutes!!!
Minep turns out exactly the same as shown in your recipe
Awesome!!!