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Chocolate Banana nut bread with a twist


The internet probably has a thousand and one varieties of Banana bread. So I gave a lot of thought before posting this…. But I do have my own USP 🙋‍♀️ Unique Selling Potential 🤷🏻‍♀️

Now that I have justified the need to post yet another Banana bread recipe 😬 lets get right into the twist…. Flavored with dark rum 😬 don’t worry it will not have any ill-effects on you.. just adds a mild rum flavor. If you like boozy bread, by all means increase the rum quantity or better still, drizzle rum on the sliced bread! 

I am going to stop providing irrelevant ideas now 🤭 Lets get down to business!

This is yet another straightforward recipe. Just mix all the dry ingredients, mix wet ingredients; combine and bake. I bake it in a 4 inch width loaf pan and it takes 45 mins to finish….. perfectly cooked, mildly sweetened chocolate banana nut bread. 


Chocolate Banana nut bread with a twist

The internet probably has a thousand and one varieties of Banana bread, but this one is different – Flavored with dark rum – just adds a mild rum flavor. 
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Servings 1 loaf


Dry Ingredients –

  • 2 cups Whole wheat flour with bran
  • 1/2 cup Cacao powder
  • 1 tbsp Baking powder
  • 1 tsp Cinnamon powder
  • 1/2 tsp Nutmeg powder
  • 1/4 tsp Salt

Wet Ingredients –

  • 1/2 cup Olive oil
  • 10 Dates soaked
  • 2 Bananas very ripe
  • 1 shot dark rum


  • Mix all Dry ingredients in a large mixing bowl, set aside
  • Blend the dates with the Bananas to a smooth puree
  • Mix the banana date mixture with olive oil and add the rum
    Mix well to combine
  • Add the dry ingredients little by little to the wet mixture and combine well
  • Pour into a parchment paper lined bread-loaf pan
  • Bake at 350 degrees hot oven for 45 minutes
  • Remove from oven and  check with a fork for done-ness
  • Let cool for minimum 30 minutes before slicing
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