Moist Banana Bread (with Rum!)

4.42 from 81 votes
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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.
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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

Easy moist banana bread recipe using rum.

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

Best homemade moist banana, sliced and ready to serve.

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 310 calories per serving.

Moist banana bread on a serving platter.

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 FacebookPinterest, and Instagram for new updates.


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4.42 from 81 votes

Moist Banana Bread (Rum Banana Bread)

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
Servings: 10 Pieces
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Ingredients  

  • 4 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.
    Mashed bananas
  • 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 9×5-inch (23cm x 12cm) 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.
    Moist banana bread

Nutrition

Serving: 1g, Calories: 310kcal, Carbohydrates: 42g, Protein: 5g, Fat: 14g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 63mg, Sodium: 349mg, Potassium: 248mg, Fiber: 2g, Sugar: 20g, Vitamin A: 384IU, Vitamin C: 4mg, Calcium: 79mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Bee Yinn Low

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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95 Comments

  1. Martin Wohlgemuth says:

    Great recipe! Came together beautifully, am baking right now. First use from a Barcelo Dominican rum ???

    Thank you!

    1. Rasa Malaysia says:

      Nice!?

  2. AnuSupra says:

    Can I do without rum ?

    1. Rasa Malaysia says:

      Yes.

  3. Marea says:

    I am forever on the hunt for a great banana bread recipe and now I have found it. I added some chocolate chips as well. I love the rum flavour as well. Thanks

  4. Kim says:

    I tried it today, and I donโ€™t taste any rum in my banana bread.
    Do I need to add more next time?

    1. Rasa Malaysia says:

      You can try to add a bit more.

  5. Lim Bee Bee says:

    I always think Beeโ€™s recipes pertain to Malaysian-Penang dishes, I followed a few, and it was many years back. Recent chat over coffee and cake, friend baked this banana cake that its flavours were so unforgettable, somehow sets her a few notch higher compared her past bake. She said, now she swears by Rasa Malaysia cake recipes! So I did. I perfected after the 3rd-4th bakes. Flavours are wholesome, authentic, texture is moist. There is absolutely no return (to commercial cake). Thank you for sharing this recipe.

  6. Diane says:

    Just made this bread – it is fabulous. Next time I may add a little extra rum.

  7. Cynthia Dawson says:

    Rasa,
    This recipe is wonderful my mini loaves came out perfectly moist and delicious. This recipe will go into my recipe archives. Thanks so much and God bless!

    1. Admin says:

      Thanks!

  8. Cynthia Dawson says:

    If I am using mini loaf pans for baking my banana bread do I need to adjust the bake time?

    1. Rasa Malaysia says:

      It’s fine.

  9. Cynthia Dawson says:

    Can I use pure rum extract for this recipe

    1. Rasa Malaysia says:

      Yes.

  10. Emily says:

    Hi everyone, just made this a couple days ago. I used an 8 x 8 glass pan oiled with parchment paper and I oiled that too. I kept an eye on it and then took it out when it tested done with a toothpick. Added a bit more rum too.

    I loved this banana bread! It was a great combo of dense but also light and fluffy. I would definitely make it again. Thanks for a terrific recipe!

    1. Rasa Malaysia says:

      Awesome Emily!!!

      1. Cynthia Dawson says:

        If using mini loaf pans do I need to adjust the baking time?

        1. Rasa Malaysia says:

          It should be fine, or cut down by 5 minutes and check doneness.