How to make rum and raisin banana spice bread

With the autumn baking season underway it is the perfect time to make homemade spice bread. The scents of vanilla, cinnamon and nutmeg permeating your kitchen will be very inviting on a crisp, autumn evening. Here is a variation of a homemade banana spice bread recipe that only adds to the sweet spiciness of traditional banana spice bread.


½ cup black or golden raisins

¼ cup spiced rum

4-5 large overripe bananas, mashed

¼ cup walnuts (optional)

2 cups bread flour

1 ½ teaspoon baking powder

¼ teaspoon baking soda

Dash of salt

1 cup white sugar

1 large egg, beaten

¼ cup heart healthy cooking oil

½ teaspoon cinnamon

⅛ teaspoon allspice

⅛ teaspoon nutmeg


In a small saucepan, combine raisins and rum. Bring to a boil and cook on low heat until rum is completely reduced. The raisins will be infused with rum flavor. Remove from heat and set raisins aside.

Preheat oven to 350 degrees F.

Mix flour, baking soda, dash of salt and baking powder together. Add dry spices. Add sugar and mix well.

Add mashed bananas to the mixture. Mix well.

Add beaten egg and oil to mixture and mix well.

Whisk or blend mixture with a blender until smooth.

Add raisins and nuts to mixture and stir well.

Pour mixture into a bread loaf pan or into a muffin pan.

Bake at 350 degrees F for 45 minutes or bake until bread is golden brown on top.  Insert toothpick to check readiness. Bread will start to pull away from the sides of the pan when it is done. 

Serve warm or reheat before serving.