My grandmother was the one who made banana bread in my family. She would make a traditional brown sugar banana bread with some cinnamon. I think that was the only spice. It was one of the first things I baked when I moved away from home because it always smelled like home.
Since becoming a professional baker I feel like I have license to play around. I add everything from brown butter to bourbon to chocolate chips. A rotten banana is a good base for really anything sweet.
A Cocktail Twist on Banana Bread
A dark and stormy is one of my favorite cocktails—it’s great in the summer and also nice when the weather gets cooler because of the spice. It makes a delicious banana bread that’s creative but also not too far from being classic.
Tips for Making Dark and Stormy Banana Bread
Choose a dark spiced rum for this recipe because it gives the most rum flavor. But! If you don’t have rum or prefer not to use alcohol, you can try about 2 teaspoons (or to taste) of rum extract instead.
The optional candied ginger adds a nice sweet and spicy bite, but don’t let that stop you from making this bread if you don’t have any on hand. You can simply leave it out.
How to Serve
This isn’t necessarily a fancy occasion bread. I would make this on a Friday morning or Friday night and enjoy it all weekend. It makes a great second breakfast!
If you don’t go for the glaze, heat some butter in a small skillet and toast the bread on both sides in the butter, then add a sprinkle of sea salt.
Preheat the oven and prepare the pan:
Place a rack in the upper third of the oven and preheat the oven to 350°F.
Lightly grease a 9×5-inch pan. Line with a sheet of parchment paper so it hangs a few inches over two sides and lightly grease the paper as well. Parchment isn’t entirely necessary, but will make removing the bread from the pan easier.
Combine the dry ingredients:
In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.
Combine the wet ingredients:
In a large bowl, whisk together the brown sugar and melted butter until the sugar begins to dissolve. Whisk in the eggs, one at a time, until the mixture is like brown sugar velvet.
Whisk in the rum, vanilla extract, and fresh ginger. Stir in the mashed bananas.
Combine the dry and wet ingredients:
Add the dry ingredients to the wet ingredients. Use a rubber spatula to combine into a thick but pourable batter. Stir in the candied ginger, if using.
Pour the batter into the prepared pan and smooth the top.
Bake the bread until a toothpick inserted in the center comes out clean or with a few moist crumbs, 45 to 55 minutes.
Allow the bread to cool in the pan for 15 minutes before removing to a cooling rack.
Make the glaze (optional):
In a small bowl, whisk together the powdered sugar, 1 tablespoon lime juice, and lime zest. If desired, add more lime juice for a thinner glaze. Drizzle over the warm or room temperature bread.
While the glaze is still wet, sprinkle the top with chopped candied ginger (if using).
Serve warm or at room temperature. The bread will keep, tightly wrapped, for 3 days at room temperature.
Love the recipe? Leave us stars and a comment below!
Recipes Packing Gingery Spice
- Homemade Ginger Ale
- Ginger Pennies
- Ginger Pineapple Fried Rice
- Ginger Garlic Sesame Shrimp
- Ginger Scones