Orange banana bread with rum

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

This orange banana bread with rum is moist and packed with flavor.
Recipe makes one 12 x 5 x 3 – inch loaf, easily cut into 15 slices.


  • 310g (1 2/3 cups or 11 oz) all-purpose flour
  • 5g (1 teaspoon) baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large ripe or medium ripe bananas, mashed (yield = 1 cup)
  • 65g (3 tablespoons) sour cream
  • 1 teaspoon vanilla bean paste
  • 15 ml (1 tablespoon) dark rum
  • 60 ml (1/4 cup) fresh orange juice (from 1/2 medium orange)
  • zest from 1/2 medium orange
  • 115g (1 stick) unsalted butter, at room temperature
  • 220g (1 cup or 7.8 oz) granulated sugar
  • 2 large eggs, at room temperature
  • 80g (1/2 cup) macadamia nuts, roughly chopped


  1. Position a rack in the lower third of the oven and preheat the oven to 180°C (350°F). Grease (with butter or oil) the bottom and sides of 1 loaf pan, dust with flour and line (at least the bottom) with parchment paper. Set aside.
  2. In a medium bowl, combine the flour, baking powder, baking soda and salt. In another bowl, combine the mashed bananas, sour cream, vanilla paste, dark rum, orange juice and zest. Set aside.
  3. In a large bowl, or the bowl of your stand mixer fitted with the paddle attachment, cream the butter and sugar with a spatula. Stir and gently whisk until the sugar is well incorporated. Add the eggs one at a time, mixing well between each addition.
  4. Alternately add the flour and banana mixtures, beginning and ending with flour (flour – banana – flour – banana – flour). Stir just until incorporated (do not over mix!).
  5. Lastly, gently fold in the chopped nuts.
  6. Transfer the batter to the prepared pan, scrape it out with a spatula, then smooth the top. Bake for 40 minutes, then reposition the rack and place it in the middle of the oven. Bake for another 10 minutes. Altogether, the baking time is between 45-60 minutes.
  7. Bake until the top is golden brown and a toothpick or skewer inserted in the center of the loaf comes out clean. If you gently press the loaf in the center, it should spring back without leaving an impression. Transfer the pan to a wire rack and cool for 10-15 minutes, then gently pull out the loaf (if using parchment paper) or turn the pan upside down close to the counter and gently tap the pan.
  8. Let the bread cool completely, or at least until it’s lukewarm to the touch (if you can’t wait), before cutting and serving.


I make my banana bread in a 30 x 13 x 8 – cm (12 x 5 x 3 – inch) loaf pan. If you use a pan of different size, you might have to adjust the baking time.

If you are allergic to nuts, you can easily leave them out. If you want any other kind, you can simply substitute the macadamia. Chocolate chips are great too, especially if semisweet.

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.

Recipe inspired by Flo Braker’s banana bread.