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Brown Butter Rum Raisin Banana Bread

This Brown Butter Rum Raisin Banana Bread is a sinfully delicious combination of nutty brown butter, rum soaked raisins and incredibly moist banana bread! So delicious, you won’t want the loaf to end!

This Brown Butter Rum Raisin Banana Bread is a sinfully delicious combination of nutty brown butter, rum soaked raisins and incredibly moist banana bread! So delicious, you won’t want the loaf to end!

You should know you have been missed! I miss my regular chats with you and sharing random Lindsey Anecdotes. I miss cooking, baking (outside of class) and bringing you my absolute favorites.

Culinary school and this move have been quite the adjustment, and I am, honestly, just trying to keep up while maintaining my sanity. (Y’all want me to be sane, right?)

I promise a more regular post schedule in the future, but to tide you over, I’m sharing this banana bread. It’s the first thing I’ve baked in my new kitchen. And it’s EPIC.

This Brown Butter Rum Raisin Banana Bread is a sinfully delicious combination of nutty brown butter, rum soaked raisins and incredibly moist banana bread! So delicious, you won’t want the loaf to end!

The brown butter and four bananas makes for a delightfully moist quick bread with a crispy, crunchy exterior. Each bite offers up sweet, nutty banana flavor with little bursts of extra sweetness and a hint of rum from the raisins.

This easy recipe doesn’t require a mixer, a blender, or any other fancy contraption; just good old-fashioned elbow grease, and, honestly, it doesn’t even take much of that!

This Brown Butter Rum Raisin Banana Bread is a sinfully delicious combination of nutty brown butter, rum soaked raisins and incredibly moist banana bread! So delicious, you won’t want the loaf to end!

My bananas were on death’s door, but as long as they are at least spotted you will have great banana flavor that won’t be overpowered by the brown butter.

This Brown Butter Rum Raisin Banana Bread is a sinfully delicious combination of nutty brown butter, rum soaked raisins and incredibly moist banana bread! So delicious, you won’t want the loaf to end!

For the love of all things decadent, and for that crunchy exterior, I butter and sugar my loaf pan. Sure it adds a few extra calories, but it tastes soooo good, and, let’s be honest, this bread isn’t exactly healthy.

It’s a little trick I learned from Dorothy that makes for a extra crunchy and sweet exterior that highlights how soft and moist the bread is on the inside.

This Brown Butter Rum Raisin Banana Bread is a sinfully delicious combination of nutty brown butter, rum soaked raisins and incredibly moist banana bread! So delicious, you won’t want the loaf to end!

I realized 30 minutes into baking this Brown Butter Rum Raisin Banana Bread that I had no toothpicks, no bamboo skewers and, thus, no means of testing for doneness. I went by sight and, while it was fully baked, it could have used another 5-8 minutes in the oven. You, of course, will not have this problem because you are always 100% prepared.

This Brown Butter Rum Raisin Banana Bread is a sinfully delicious combination of nutty brown butter, rum soaked raisins and incredibly moist banana bread! So delicious, you won’t want the loaf to end!

This bread will have you buying extra bananas just so you “have to make it”. I know; I’ve been there.

Brown Butter Rum Raisin Banana Bread

Prep Time: 30 minutes

Cook Time: 60 minutes

Yield: 1 Loaf

Brown Butter Rum Raisin Banana Bread

This Brown Butter Rum Raisin Banana Bread is a sinfully delicious combination of nutty brown butter, rum soaked raisins and incredibly moist banana bread! So delicious, you won’t want the loaf to end!

Ingredients

  • ½ cup raisins
  • 2 tablespoons rum (dark rum)
  • ½ cup unsalted butter, cut in pieces
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt (Don’t leave this out! Please.)
  • 4 medium, very ripe, bananas
  • 1 teaspoon vanilla
  • ¾ cups dark brown sugar, packed
  • 2 eggs, lightly beaten (you can use a fork, but just make sure all the whites are incorporated…you don’t want streaks in your bread do you?)
  • Extra butter and granulated sugar for the pan

Instructions

  1. Preheat oven to 350°.
  2. In a small bowl place raisins and rum; soak until the raisins are plump and the rum is almost completely absorbed. You can speed up this process by placing the raisins and rum in a small saucepan over low heat. You don’t want to boil them. If you choose to use the heating method, add an extra tablespoon of rum. Make sure they are cool before adding to the batter!
  3. Coat a standard loaf pan with butter; sprinkle the pan with some granulated sugar, and tap the pan on each side to completely coat in sugar. You can use flour instead; give it an extra hard tap at the end to get out any excess flour because it will taste bitter. Bleh
  4. In another small saucepan melt butter over medium heat and cook, swirling occasionally, until it begins to brown. Remove from heat and pour into a small bowl when it takes on a nutty aroma and little brown bits get stuck to the bottom of the pan. Make sure you scrape out all the brown bits!!! That is flavor!
  5. In a medium bowl whisk together the flour, baking powder and salt; set aside.
  6. In a large bowl mash the bananas with a fork until there are no large visible pieces left; add the raisins, vanilla, brown sugar, browned butter; mix to combine. Add the eggs and mix until there are no visible streaks of egg and you have a homogeneous mixture.
  7. Add the flour mixture and fold in until just mixed. Be careful not to over mix or the bread will be tough and chewy.
  8. Bake in preheated oven 45-60 minutes. This time will vary greatly by oven – start checking on it after about 40 minutes. The bread is done when a toothpick inserted into the center comes out with only a few clinging crumbs. There should be no wet streaks.
https://www.cheflindseyfarr.com/2015/02/brown-butter-rum-raisin-banana-bread/

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33 Comments

  • Veronica@ downcakerylane
    February 21, 2015 at 1:37 pm

    Oh wow! This looks so good…I usually have bananas that are starting to spot but of course, today I dont. Going out to get bananas…I need to make this asap!

    Reply
    • AmericanCooking22
      February 22, 2015 at 5:20 pm

      Don’t you hate that, Veronica?! I just bought 12 more just for myself today…looks like more bread is in my future!

      Reply
  • Kathleen @ Yummy Crumble
    February 21, 2015 at 4:52 pm

    This looks insanely delicious! I love that you put rum in this. amazing. I’m eating this for breakfast and I won’t feel even the slightest guilt 🙂

    Reply
  • Lelia
    February 21, 2015 at 5:32 pm

    Yay! A new post! Have missed my AHC fix! This looks soooo yummy!

    Reply
    • AmericanCooking22
      February 22, 2015 at 5:19 pm

      Thanks, mom! I know you are always in the mood for banana bread!

      Reply
  • June Burns
    February 21, 2015 at 6:03 pm

    Mmmm now that sounds like my kind of banana bread! A little bit of booze always helps 🙂

    Reply
    • AmericanCooking22
      February 22, 2015 at 5:19 pm

      Haha! I couldn’t agree more, June!

      Reply
  • marcie
    February 22, 2015 at 12:55 pm

    Glad to see you back, Lindsey! I do want you to be sane, so no pressure on posting more — you have a major life adjustment going on. 🙂 Love the sound of this bread, because brown butter is the best, and those rum soaked raisins sound fantastic! Pinned. 🙂

    Reply
  • Nora (A Clean Bake)
    February 22, 2015 at 1:26 pm

    Just when I think that there are enough banana bread recipes in the universe, someone brilliant proves me wrong. Rum raisin and banana flavors pair so well, that of course it makes a great bread!

    Reply
  • Kelly - Life Made Sweeter
    February 22, 2015 at 3:37 pm

    You have been missed too but we totally understand and want you to keep your sanity 🙂 Love this banana bread, it looks perfect and those rum raisins sound incredible!

    Reply
  • Kristine @ Kristine's Kitchen
    February 22, 2015 at 7:52 pm

    Yes, we do want you to be sane! A move and culinary school is a big adjustment and I’m sure you are SO busy! I will be here when you can get back to regular posting. 🙂

    I love your photos of this bread, Lindsey! Just gorgeous. I’ve totally been buying extra bananas lately just for baking, and some of them need to be made into this bread!

    Reply
    • AmericanCooking22
      February 25, 2015 at 8:00 am

      Lol thanks, Kristine!!!

      Reply
  • Jessica @ Sweet Menu
    February 22, 2015 at 7:58 pm

    I have a few bananas in my fruit bowl that I’ve now found their true purpose in life. You, Lindsey, are the only person I know who can make photos of banana bread look that good. Seriously! This looks SO good.

    Reply
  • Rustedrecipebox
    February 22, 2015 at 8:51 pm

    Brown butter+rum=amazing! Lovely pics too!

    Reply
  • Stacy | Wicked Good Kitchen
    February 22, 2015 at 10:33 pm

    Epic, is right! Love, love, love the rum raisins in this special banana bread made with brown butter. Look at that crumb! Mmm. We have all missed you, Linds. 🙂 Thanks for sharing and have a great week!

    Reply
  • Karen @ The Food Charlatan
    February 23, 2015 at 12:56 am

    This looks amazing Lindsey!!!! I am loving the looks of the top of this bread. I would be the jerk stealing all of it 🙂 Browned butter 4 life.

    Reply
  • Medha @ Whisk & Shout
    February 23, 2015 at 8:04 am

    This bread looks amazing! So rich with the brown butter and I love the creativity with the rum raisin twist!

    Reply
  • David @ Spiced
    February 23, 2015 at 9:14 am

    You’re back!! This just made my day! Granted, it’s Monday and there’s a lot of snow outside…so it doesn’t take much to make my day today. But don’t let that discourage you…I’m excited to hear about Lindsey’s new adventures in the City! Also, I’m tempted to go buy a bunch of bananas today and hide them in the cabinet. Then when I find them again next week, they’ll be perfect for this amazing bread. Let’s just hope I find them next week and not sometime in April.

    P.S. You had me at rum-soaked raisins.

    Reply
  • Sarah@Whole and Heavenly Oven
    February 23, 2015 at 9:34 am

    Oh my goodness.. You won’t mind if I just steal that entire gorgeous loaf of heaven right now will you?! I am seriously swooning here, Linsdsey! This is my DREAM banana bread! Love love that there’s rum and raisins thrown in there! Pinning. 🙂

    Reply
  • Shashi at RunninSrilankan
    February 23, 2015 at 2:52 pm

    What a fantastic tip to butter and sugar the loaf pan – the next time I make a loaf I will make sure to use that – or – better yet – I will wait for you to come back and give me one! 🙂 This loaf takes decadent to a whole other level!

    Reply
    • AmericanCooking22
      February 26, 2015 at 6:56 am

      Haha! Now you’re talking 🙂

      Reply
  • Alice @ Hip Foodie Mom
    February 23, 2015 at 3:30 pm

    Lindsey, I had no idea you recently moved from Atlanta to New York City to attend pastry school!!! WOW! that is sooo awesome!! I’m sure you’re overwhelmed now. . not only a new school but new city too. . I hope you are able to enjoy it! I found my love for cooking and baking later in life and if I could turn back the clock (before getting married and before kids), I would totally have gone to culinary school!!! congrats! so happy for you. . and this brown butter rum raisin banana bread. . oh my gawd. . LOVE!

    Reply
    • AmericanCooking22
      February 25, 2015 at 7:59 am

      Thank you so much, Alice! You nailed it- it is so overwhelming especially with the blog. Hopefully you’ll still get the chance to go – it has been life changing!

      Reply
  • Dorothy @ Crazy for Crust
    February 23, 2015 at 10:08 pm

    Oh my. It’s amazing!! Love that flavor combo, and the crunchy outside too!

    Reply
  • Kristi @ Inspiration Kitchen
    February 24, 2015 at 8:03 am

    This loaf is exactly what I need this morning Lindsey! It makes me want to sink my teeth into it!

    Reply
  • […] Brown Butter Rum Raisin Banana Bread by American Heritage Cooking […]

    Reply
  • Carol
    December 20, 2015 at 4:53 pm

    Love the smell in my house right now. A loaf in the oven. Something I noticed in the recipe though, it doesn’t say anywhere when to add the butter. I threw it into the banana mixture just before the flour but I almost missed it because my kitchen is a mess. 🙂 The bowl with melted butter was hiding a bit. Lots of baking going on. I hope I did the right thing. Love the sugar coating in the pan. 🙂

    Reply
    • Lindsey
      December 20, 2015 at 5:17 pm

      Hi Carol! I am so sorry! You are absolutely right and I forgot to type when to add the butter! It does go in with the bananas and vanilla, so you did exactly the right thing. Thank you so much for letting me know, and I have already updated the recipe with your correction. Happy baking! (Isn’t the sugar coating in the pan the best?! Just wait until it comes out and there is a sweet crunchy coating on the bread. Mmmm)

      Reply
  • Bernie
    March 11, 2017 at 11:00 pm

    Please tell me what if i omit the bananas will that be ok….as i wanted just a Rum and raisin cake…

    thx

    Reply
    • Lindsey
      March 21, 2017 at 1:02 pm

      Hmmm that is an excellent question, Bernie….The problem is that the bananas are adding moisture to the cake in addition to flavor. If you want to omit them and try the recipe, try adding 1/2 c whole milk instead and see how that goes. The batter should be thick. Happy baking! Make sure to let me know how it goes!

      Reply
  • […] From: AmericanHeritageCooking […]

    Reply
  • Lisa
    July 4, 2018 at 7:35 pm

    I was craving rum raisin something so when I saw this recipe I had to try it. It’s delicious. Mine probably could have baked longer but I took it out when the toothpick came out clean. The crunchy bottom and sides are extra yummy. Nice to have that with the moist bread. The rummy raisins work beautifully with the bananas. Thanks for sharing!!

    Reply
    • Lindsey
      July 7, 2018 at 7:03 pm

      I’m glad you enjoyed Lisa! That is odd the toothpick came out clean and it was underbaked. Just between us girls, my mom and I used to purposefully underbake ours! And then we would dig in when it was still hot in the pan lol

      Reply

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