Banana Rum Raisin Loaf

This isn’t your average banana bread. The Banana Rum Raisin Loaf is rich, moist, and deeply flavorful—thanks to ripe bananas, cane sugar, and golden raisins soaked in high-proof white rum. No bleached flour, no boring shortcuts—just pure comfort with a bold island twist.

Ingredients

• 2 eggs, well beaten
• 1 cup cane sugar
• 1/2 cup butter, softened
• 3 tablespoons buttermilk or sour milk
• 1/2 teaspoon baking soda
• Pinch of salt
• 1/2 cup chopped nuts
• 2 cups unbleached flour (enough to make a stiff batter)
• 3 ripe bananas, mashed
• 1 cup golden raisins soaked in high-proof white rum for at least 24 hours

Instructions

1. Preheat oven to 350°F.
2. Spray a loaf pan with coconut oil and dust with cane sugar.
3. Mix all ingredients together, except the raisins. Do not overmix.
4. Gently fold in the rum-soaked raisins at the end.
5. Pour the batter into your prepared loaf pan.
6. Bake until a toothpick inserted in the center comes out clean (usually 45–55 minutes).
7. Cool slightly before slicing and serving. It’s even better the next day!

Pro tip: Sprinkle a little raw sugar over the top before baking to create a golden, crunchy crust.