This orange banana bread is made with orange juice, which gives it a sweet, citrusy flavor and some rum that increases the flavor of bananas.

 orange banana bread slice

I don’t even know where to start, all I want to say is that Fall is amazing! The weather has been so incredible, warm above average for this time of year. I honestly feel guilty if I’m cooped up indoors, instead of spending time out in the sun.

Clearly spending all my time outside isn’t realistic, I have stuff to do, we all do. But it’s hard! The perfect autumnal weather right now is the nature’s equivalent of a plate of fresh-baked, still warm, chocolate chip cookies that are placed on a table in front of you and you can’t have them. You can just watch.

But no one can just watch that, right? You have to have at least one. Otherwise that’s just torture and I’m not playing like that.

Recipe for orange banana bread with rum and yogurt. This is so aromatic and dense, it's a perfect morning or afternoon snack.

Instead of chocolate chip cookies, the smell coming out of my kitchen these days is that of my orange banana bread with rum. It’s really the most wonderful smell, so cozy and aromatic, it just makes me or anyone hungry. Forget candles or dust collecting potpourri, you can just make this instead. 100% natural Autumn coziness.

making banana bread batter

And this banana bread is literally all I’ve been baking lately. Sometimes when I make something new and it’s a real success I just can’t get enough of it. And while this is a year-round recipe, it just fits this season so, so well. Rum and oranges? The thought of that alone makes me salivate (sorry for the TMI).

This orange banana bread with rum is everything you want in a banana bread: it’s moist and dense. It’s soft, yet crunchy thanks to the macadamia nuts. The taste will hit you in waves: the bananas, the rum, the beautiful orange. It’s a roller coaster ride for your palate, but not an overkill. It’ll leave you wanting more.

Recipe for orange banana bread with rum and yogurt. This is so aromatic and dense, it's a perfect morning or afternoon snack.

The great thing about banana bread, this one and in general, is that it freezes beautifully. You can freeze a whole loaf or individual slices, both defrost without a problem. And if you then heat it in the microwave for 10-20 seconds, it’ll come out warm and as aromatic as when you first baked it. If that’s not #winningatlife then I don’t know what is.

More bread recipes to explore

Recipe for orange banana bread with rum and yogurt
orange banana bread


Orange banana bread with rum

A moist banana bread with orange juice and yogurt. This is so flavorful and simple to make.
Prep 15 minutes
Cook 45 minutes
Total Time 1 hour
Servings 12


  • 2 1/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup mashed banana from 2 large bananas
  • 1/3 cup greek yogurt or sour cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon dark rum
  • 1/4 cup fresh orange juice
  • 1 teaspoon orange zest
  • 1 stick unsalted butter at room temperature
  • 1 cup granulated sugar
  • 2 large eggs at room temperature
  • 2/3 g macadamia nuts roughly chopped


  • Preheat the oven to 350°F (175°C). Grease (with butter or oil) the bottom and sides of 1 loaf pan, line the bottom with parchment paper and grease this too. Dust the insides of the pan with flour and set aside.
  • In a medium bowl, combine flour, baking powder, baking soda and salt. In another bowl, combine the mashed bananas, yogurt, vanilla, dark rum, orange juice and zest. Set aside.
  • Cream butter and sugar in a large bowl or in the bowl of your mixer. When it's light and fluffy, after about 5 minutes, whisk in eggs one at a time, beating after each addition.
  • Alternately add the flour and banana mixtures, beginning and ending with flour. Stir just until incorporated. Fold in chopped nuts.
  • Pour the batter to the prepared pan in an even layer. Bake for 40-50 minutes or until a skewer inserted in the center comes out cleand and the top of the bread is golden brown. (If it's browning too fast as you bake it, cover it with aluminum foil to prevent burning.)
  • Transfer the pan to a wire rack and cool for 10-15 minutes, then turn the pan upside down close to the counter and remove the bread from the pan.
  • Let the bread cool completely before cutting and serving.


I make my banana bread in a 12-inch (30-cm) loaf pan. If you use a pan of different size, you might have to adjust the baking time.
Store the bread in an airtight container or wrapped in plastic wrap at room temperature. It keeps for about 3-4 days, then it gets drier.
Freezing: You can freeze the whole loaf or individual slices. Wrap them tightly in plastic wrap twice, then put in a container or ziplock bag and freeze. Thaw on the counter, at room temperature, or in the microwave (the defrost program is best for this) if you’re in a hurry.

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  1. Madeline | madeline marie says:

    This loaf looks heavenly! I really love your minimalist photography too. Yum!

    1. Alice says:

      Hi Madeline, thank you so much!

  2. Charlotte says:

    I was looking for a recipe using both orange rind and juice. This one looked enticing, it’s in the oven right now. Happy husband can’t wait. I can use the wooden spoon if he
    gets impatient.

    1. Alice says:

      haha, it’s good you have that wooden spoon! 🙂
      hope you enjoy the bread!