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.