Choco-Rum Buttermilk Banana Bread

Monday, January 7, 2013


I’m not much of a banana bread girl.  Banana cake, on the other hand, is a whole different story.  Banana bread is breakfast, while banana cake is dessert.  I’d much rather have dessert than breakfast, unless of course, I’m having dessert for breakfast.  And while this Choco-Rum Buttermilk Banana Bread is technically not a cake, it masquerades as one with its moist, fluffy crumb, rich flicks of chocolate  and delicate, buttery banana flavor.  That it’s called a bread is, to me, just a matter of semantics.  This is a recipe that I’d actually go out and buy bananas for, instead of making by default because of a few sad, speckled ones sitting all by their lonesome on my kitchen counter. 


One of the things that makes this cake bread special is, of course, the tiny bits of chocolate running all through it.  As we all know, pretty much everything is better with chocolate.  What also helps give this banana cake bread its total droolworthiness is, in my opinion, the buttermilk and brown sugar.   Buttermilk adds a tangy richness to the cake bread, as well as incredible moistness.   Brown sugar used in place of granulated sugar gives it a tinge of caramel-like flavor.   Another thing we all know is how well chocolate, bananas and caramel play together.  And, I happen to think that dark rum is also totally simpatico with these ingredients.   So, I threw in a shot of that too.


Whether you enjoy a slice of this Choco-Rum Buttermilk Banana Cake Bread for breakfast, dessert or any other time, one thing is certain – you will enjoy it.  And if you’re like me,  you might even make a double batch and hide one loaf in the freezer for later.  You know, for those times when you’re all alone with the remote and the boxed set of seasons one and two of Downton Abbey.




8 responses to Choco-Rum Buttermilk Banana Bread

  1. On January 08, 2013 at 2:30am, Rosa said...

    A wonderful banana bread and what lovely flavors!



  2. On January 08, 2013 at 11:19am, Rachel (S[d]OC) said...

    Bananas and rum. Rum and chocolate. Bananas and chocolate. Bread or cake, those are unbeatable combinations. I’d go through the whole loaf in a single Downton Abbey episode (or at least I would if you combined it with an episode of “Once Upon a Time” beforehand).

  3. On January 08, 2013 at 3:15pm, Shirley @ All Gluten-Free Desserts said...

    YUM! I see a gluten-free, dairy-free adaptation of this in the very near future, Susan! Oh, and I’ll be following your side comment “advice” and watching those two seasons of Downton Abbey when I do. :-) I watched my first episode ever on Sunday. Can’t wait to watch the previous shows!


  4. On January 08, 2013 at 3:43pm, kirsten@FarmFreshFeasts said...

    I love banana PB chocolate chip muffins, and my favorite muffin mix starts by soaking oats in buttermilk, so I bet I would love this bread too! Alas, I have no rum in the house :( so apparently a run to the liquor store is on my list!


  5. On January 09, 2013 at 7:55am, Sprigs of Rosemary said...

    I’m not a big banana bread fan, either, but I do like bananas and always seem to have overripe ones , sooner or later. This bread, however, sure looks like a winner. I just made a banana cake, too. (It had bourbon in it.)

  6. On January 10, 2013 at 9:10am, Sue said...

    My mother’s banana bread recipe has been my favorite since, well, forever. But this one is calling to me–the buttermilk, the brown sugar, the promise of cakey goodness–and I have three overripe bananas on the counter as I type. I make it a policy to never ignore Fate when it’s staring me in the face. ;^)
    But I *will* have to ignore the 2 T of rum, cuz the kiddies hate the taste…

  7. On January 25, 2013 at 3:18pm, Sue said...

    I just wanted to add that I baked this bread again, this time using Bob’s Red Mill Gluten-Free baking flour. It was delicious–and neither my husband nor son raised any issues with the flavor. The only problem was the mini chocolate chips sank like a rock–even when I mixed them in with the gluten-free flour beforehand. I’m not sure how to solve this problem, other than perhaps spreading half the batter in the pan, adding the chips to the remaining batter, and then spreading the chipped batter on top the plain batter.

    But hooray for a banana bread that makes the transition to gluten-free deliciously! I can’t wait to bake this for a friend who has a serious gluten allergy–I know she will just love it!

  8. On June 07, 2015 at 12:39am, Alannah said...

    We are going to sticky gooey creamy chewy.

1 pings to Choco-Rum Buttermilk Banana Bread

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Hello and welcome to SGCC! I’m Susan, a professional writer, food columnist, recipe developer, wife, mother, daughter and sister, who used to be a lawyer in a previous life. My love of food comes from a long line of wonderful and creative Italian home cooks who didn’t always have a lot, but knew how to make a lot out of what they had. I hope that you enjoy yourself while you’re here, and visit often! read more >>

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