Dark and Stormy Banana Bread

Joy the Baker's dark and stormy banana bread combines the gingery spice of the classic rum cocktail with sweet, moist banana bread. An optional lime glaze makes this quick bread recipe sparkle.

By
Joy Wilson
Joy Wilson
Joy Wilson

Joy Wilson is a three-time cookbook author and editor-in-chief of the bi-annual Joy the Baker Magazine. She's also the mastermind behind @drakeoncake. She was featured on the TODAY Show, and now can be found on Simply Recipes.

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Published May 09, 2023
Joy Wilson
Dark and Stormy Banana Bread on a Platter With Part of the Loaf Cut Into Slices, and in the Surroundings, More Slices of the Loaf on a Plate With a Fork, a Bowl of Candied Ginger, Bowl of Lime Slices, and a Pink Table Napkin, All on a Decorative Table Cloth

Simply Recipes / Mark Beahm

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. 

Loaf of Dark and Stormy Banana Bread With Some of It Cut Into Slices

Simply Recipes / Mark Beahm

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.

Pitcher of Lime Glaze Poured Onto a Loaf of Dark and Stormy Banana Bread on a Parchment Lined Cooling Rack, and on the Counter Next to It, a Halved Lime

Simply Recipes / Mark Beahm

Recipes Packing Gingery Spice

From the Editors Of Simply Recipes

Dark and Stormy Banana Bread

Prep Time 15 mins
Cook Time 45 mins
Total Time 60 mins
Servings 8 to 10 servings
Yield 1 (9x5) loaf

Ingredients

For the bread

  • Cooking spray

  • 2 cups (260g) all-purpose flour 

  • 1 teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • 3/4 teaspoon ground ginger

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon fine sea salt

  • 1 cup (170g) lightly packed light brown sugar

  • 1/2 cup (1 stick) unsalted butter, melted

  • 2 large eggs

  • 2 tablespoons dark spiced rum

  • 2 teaspoons vanilla extract

  • 1 teaspoon finely grated fresh ginger

  • 2 medium very ripe bananas, mashed

  • 1/3 cup finely diced candied ginger, optional

For the optional glaze

  • 1 cup (114g) powdered sugar

  • 1 to 2 tablespoons fresh lime juice

  • 1 teaspoon finely grated lime zest

  • 1 to 2 tablespoons chopped candied ginger, optional

Method

  1. Preheat the oven and prepare the pan:

    Place a rack in the upper third of the oven and preheat the oven to 350°F. 

    Lightly grease a 9x5-inch pan. Line with a sheet of parchment paper so it hangs a few inches over two sides and lightly grease the paper as well. Parchment isn’t entirely necessary, but will make removing the bread from the pan easier.

    Parchment Paper Lined Loaf Pan for Dark and Stormy Banana Bread Recipe

    Simply Recipes / Mark Beahm
  2. Combine the dry ingredients:

    In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.

    Dry Ingredients for Dark and Stormy Banana Bread Recipe Whisked Together in a Bowl

    Simply Recipes / Mark Beahm
  3. Combine the wet ingredients: 

    In a large bowl, whisk together the brown sugar and melted butter until the sugar begins to dissolve. Whisk in the eggs, one at a time, until the mixture is like brown sugar velvet. 

    Whisk in the rum, vanilla extract, and fresh ginger. Stir in the mashed bananas. 

    Wet Ingredients Whisked Together in a Bowl for Dark and Stormy Banana Bread Recipe

    Simply Recipes / Mark Beahm
    Mashed Bananas Whisked Into Bowl of Wet Ingredients

    Simply Recipes / Mark Beahm
  4. Combine the dry and wet ingredients:

    Add the dry ingredients to the wet ingredients. Use a rubber spatula to combine into a thick but pourable batter. Stir in the candied ginger, if using.

    Pour the batter into the prepared pan and smooth the top.

    Dark and Stormy Banana Bread Batter After Wet and Dry Ingredients Mixed Together

    Simply Recipes / Mark Beahm
    Measuring Cup of Candied Ginger Poured Into Bowl of Dark and Stormy Banana Bread Batter

    Simply Recipes / Mark Beahm
    Dark and Stormy Banana Bread Batter Added to Parchment Paper Lined Loaf Pan

    Simply Recipes / Mark Beahm
  5. Bake:

    Bake the bread until a toothpick inserted in the center comes out clean or with a few moist crumbs, 45 to 55 minutes. 

    Allow the bread to cool in the pan for 15 minutes before removing to a cooling rack.

    Baked Dark and Stormy Banana Bread in the Loaf Pan on a Cooling Rack

    Simply Recipes / Mark Beahm
  6. Make the glaze (optional):

    In a small bowl, whisk together the powdered sugar, 1 tablespoon lime juice, and lime zest. If desired, add more lime juice for a thinner glaze. Drizzle over the warm or room temperature bread.

    While the glaze is still wet, sprinkle the top with chopped candied ginger (if using).

    Serve warm or at room temperature. The bread will keep, tightly wrapped, for 3 days at room temperature. 

    Love the recipe? Leave us stars and a comment below!

    Bowl of Lime Glazed Whisked Together

    Simply Recipes / Mark Beahm
    Dark and Stormy Banana Bread Topped With Glaze and Candied Ginger on a Parchment Paper Lined Cooling Rack

    Simply Recipes / Mark Beahm
    Platter of Dark and Stormy Banana Bread Topped With Glaze and Candied Ginger Pieces, and in the Surroundings, a Bowl of Quartered Lime Slices, Bowl of Candied Ginger, a Pitcher, and a Stack of Pink Plates, All on a Fun Decorative Table Cloth

    Simply Recipes / Mark Beahm
Nutrition Facts (per serving)
332 Calories
11g Fat
54g Carbs
4g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 332
% Daily Value*
Total Fat 11g 14%
Saturated Fat 6g 31%
Cholesterol 62mg 21%
Sodium 205mg 9%
Total Carbohydrate 54g 20%
Dietary Fiber 2g 5%
Total Sugars 31g
Protein 4g
Vitamin C 3mg 16%
Calcium 31mg 2%
Iron 2mg 9%
Potassium 161mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.