Burnt Banana Rum Bread with Pecans and Dark Chocolate


Burnt Banana Rum Bread // www.acozykitchen.com

I picked up a new hobby. Pottery. Wheel throwing, to be precise. It started as a fun little idea of “trying something new,” which then transpired into me being amongst 300 (!!) people signing up at 7am on a random Saturday morning. (Yes, 300 people showed up to sign up for art classes.) There was a lottery for the pottery class I wanted and I was chosen! I never win anything. Ever. So, I obviously went to my first class, which was this past Monday, and well, let’s just say I had an accident.

It was a scene straight out of a romantic comedy and I was playing one of those dumb awkward girls who are cute and happen to bump into everything. (This doesn’t happen in real life, guys.) So there I was, pushing the wheel with my right foot, attempting to center my piece of clay, except I was unknowingly working with a faulty wheel, so when I went to press the clay down it flew off the wheel, hitting my bucket of water, hitting other students and pouring all over electrical cords. My stern (sort of of mean-ish) teacher kept saying in her Eastern European accent, “Dis has never ever happened. Thirty yearrrrz of teaching, never happened. I can’t believe it. Thirty yearzzz.”

So is pottery going well? I’d say it could be going better. Wheel throwing is awkward, it hurts my back and I apparently am dangerous. Burning bananas and folding them into a batter is what I’m better at. Doing this sort of activity is familiar, comforting and tastes delicious. I’m going to stick with pottery to see if I can get better, but if you sit next to me, you might need to wear a helmet. You have been warned.


I’ve been thinking of banana bread lately, and I’m not even sure why. I’m sure it has something to do with the impending season change, which I’m VERY excited about.

This flavor combo is a no-brainer. Burnt bananas? Uh-huh. Yes. It’s totally a flavor.


Rum? Yes, it compliments bananas oh so well. And the added pecans and chocolate just take it over the moon.

I ate this how I eat everything warm and delicious in life: with a cup of coffee. You know me. My favorite part about banana bread is that it always lasts way longer than it should, like three days. Just wrap it in plastic wrap and you’re good to go.

Banana bread baking is a glorious thing. Welcome fall a lil’ early. Why not.



Burnt Banana Rum Bread with Pecans and Dark Chocolate

Serving Size: 1 loaf


  • 3 ripe bananas, weight: 1 pound
  • 1 tablespoons brown sugar
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup melted unsalted butter
  • 1/4 cup light or dark brown sugar
  • 1/2 cup white granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 3 tablespoon rum
  • 1/2 cup dark chocolate chunks or chips
  • 1/2 chopped pecans


  • Grease and flour a 9x5-inch loaf pan; and set aside.
  • Preheat the broiler for a minute or so (they tend to get super hot very quickly.) On a baking sheet, place the peeled bananas side by side. Sprinkle the tops with brown sugar and place the bananas under the broiler until they're slightly burnt and very caramelized, about 5-7 minutes. Note: Keep your eyes on the bananas at all times. Mine took much longer than expected. The brown sugar may bubble up, but don't worry; the bubbles will subside once the bananas cool. Remove from the broiler and set aside to cool.
  • Preheat the oven to 350 degrees F. In a small bowl, mix the all-purpose flour and salt. In a large bowl, whisk together the melted butter, brown sugar, white sugar and egg. Pour in the vanilla extract, rum and bananas. Mash the bananas with the back of a fork until they resemble a puree and are totally combined with the other ingredients. Add the baking soda and mix well. Fold in the flour mixture, until just combined, being sure not to over mix. Next, fold in the dark chocolate chunks and chopped pecans.
  • Pour the batter into the prepared loaf pan and transfer to the oven to bake for 45-50 minutes, until a skewer inserted into the center comes out clean. Allow the bread to cool for 5 minutes in the pan, then invert the loaf and cool it on a cooling rack (or eat it warm!). The banana bread will stay delicious and hydrated for up to 3-5 days when securely wrapped in plastic wrap.
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen
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Leave a Reply

  • Reply Averie @ Averie Cooks September 18, 2013 at 12:11 am

    I could def go for those bananas and some rum! Mmmmm great flavors here!

  • Reply Belinda @themoonblushbaker September 18, 2013 at 1:31 am

    Yes, burnt bananas HAS to be a flavour. The chocolate and peacans are just supporting acts 😉 Pottery sounds like fun… but what I can concerned with is that I am going to be hit in the face by a lump of rapidly spinning clay. It happens, my first pottery class in high school earn me the nick name clay face…

  • Reply Tammela September 18, 2013 at 2:52 am

    I also love banana bread, and there are endless variations and ways to make it healthy (or not!). Have never tried burnt bananas but may just have to put that on my list!

  • Reply Jamie @lifelovelemons September 18, 2013 at 4:23 am

    I bet the roasted bananas add the most amazing flavor to this! Gorgeous.

  • Reply Abby @ The Frosted Vegan September 18, 2013 at 5:08 am

    Hahahaa, I love your pottery story!! But I love this bread better. What about rum and pottery, better or worse? Ha.

  • Reply Margarita September 18, 2013 at 5:50 am

    Ugh, sorry about the pottery incident. Just bring your mean teacher some of this banana bread and I’m sure she will love you. Burnt bananas and chocolate, I’m in… With my bike helmet on my head.

  • Reply Tieghan September 18, 2013 at 5:54 am

    This has got to be the best banana bread recipe I have ever seen. Burnt bananas and rum sound incredible. You are such a genius!

  • Reply Sarah Crowder (punctuated. with food) September 18, 2013 at 5:54 am

    Before I even clicked on the post title I was thinking mmmm I want this with a big cup of coffee – great minds!

  • Reply Ashley September 18, 2013 at 6:59 am

    First Dark and stormy cake… Now this?!?
    Do you live in my brain?
    Please stop being so awesome… Make more shellfish recipes… I hate shellfish…. Then I won’t get so hungry when I’m reading this first thing in the morning.

  • Reply Laura (Blogging Over Thyme) September 18, 2013 at 7:03 am

    Yum! Need to add some rum to my next batch of banana bread. Also, that image of the pottery flying off the wheel at other students next to you is priceless. That must have been AWKward.

    That totally sounds like something that would happen to me… In fact, I’m sure it already has happened to me.

  • Reply Nina September 18, 2013 at 7:48 am

    Ooooh, this sounds fantastic! I’d actually been thinking about creating a recipe similar to this for the past few days. It looks delicious!

  • Reply Sahar September 18, 2013 at 8:26 am

    This sounds divine! Must bake it this weekend…

  • Reply Quyen September 18, 2013 at 9:03 am

    I love banana nut bread and rum just makes it so much better! 🙂 I’ve been looking for recipes with rum in it because after our wedding in December of last year, rum was the only alcohol we had leftover, and a lot of it! I guess rum is no longer in fashion. 🙂

  • Reply Ali @ Inspiralized September 18, 2013 at 10:12 am

    LOVE burnt banana! Love banana anything. I’m actually bananas for this recipe. Tehehe.

  • Reply Babs September 18, 2013 at 10:36 am

    This looks and sounds so delicious that I am literally running to my pantry to retrieve the ingredients so I can start making this – like now!

  • Reply michelle September 18, 2013 at 11:02 am

    hi Adrianna,
    i love your banana bourbon cake! I can make that and I will try this one out too. I love how do-able your recipes are and yet they look so professional! yeah!!!

  • Reply Megan | Hint of Vanilla September 18, 2013 at 11:40 am

    That’s hilarious! It’s always nice to hear stories like this from bloggers, all we usually hear is how wonderful and picturesque and happy their lives are. It’s nice to know you’re human, just like us

  • Reply Katrina @ Warm Vanilla Sugar September 18, 2013 at 12:42 pm

    I love the title for this bread! It sounds freaking fabulous.

  • Reply Laura (Tutti Dolci) September 18, 2013 at 4:05 pm

    Oh yes to rum in my banana bread!

  • Reply Norma | Allspice and Nutmeg September 18, 2013 at 7:00 pm

    Yes, a nice big slice of this banana bread with my coffee please!

  • Reply Sarah | The Sugar Hit September 18, 2013 at 7:42 pm

    Gorgeous – I love that you’re having your own little rom-com moment in pottery class. And the Russian-ish teacher? Classic. Keep at it girl!

  • Reply Cass @foodmyfriend September 18, 2013 at 10:53 pm

    Haha! I can just see you there with your pottery wheel 😛 I too have a new hobby – gardening! and this time I am determined. Love this bread. Such an awesome mix of flavours. The last rum I bought tasted like vanilla essence. Weird.

  • Reply Stu Borken September 19, 2013 at 3:20 am

    I have a question. Your recipe is almost ident. to mine, except I add an acid to give the bicarbonate of soda something to work with to form gas and then raise the banana bread. I use 1/4 cup milk plus 1 tbsp apple cider vinegar (any vinegar would do the same thing). This reacts with the baking soda and causes a heft, rise. I’m essentially making a small dose of buttermilk. I’m lactose intol. so I use Lactaid whole milk.
    I live in Minneapolis, Mn. and Nordic Ware is just down the street. They sell a banana bread aluminum baking pan. It turns out a nice looking banana bread.

    • Reply Adrianna Adarme September 19, 2013 at 3:11 pm

      Hi Stu, I love the addition of buttermilk to banana bread. But bananas are actually pretty acidic, hence the reason why the baking soda is added directly to the bananas. Once they mix together, rising will begin. And yes, I do believe I know the pan you’re referring to–it’s perfectly square (no rounded edges), and it’s on my to-purchase list!

  • Reply Stu Borken September 19, 2013 at 4:48 pm

    No No No, not that square edge pan. Go to this site and this is the Nordic Ware pan I use. It has bananas in the impression and palm trees which have nothing to do with bananas but, so what, they look nice.

  • Reply Denisse @ Le Petit Chef September 19, 2013 at 9:36 pm

    Yum, the combo of burnt bananas, rum and chocolate has my mouth watering! What a great way to elevate standard banana bread!

  • Reply Suzanne September 21, 2013 at 9:29 pm

    yum banana and chocolate together in bread…my fav!

  • Reply Jana L. September 23, 2013 at 1:57 pm

    I made this bread yesterday and it’s pretty much gone already. Delicious! And so comforting.

    • Reply Adrianna Adarme September 24, 2013 at 8:56 am

      YES! Everything I blog I actually love, but I do have favorites. THIS is definitely a recent-favorite of mine.

  • Reply Jamie September 26, 2013 at 4:04 pm

    This sounds incredible! I’m going to try to make a diabetic-friendly version of this. If anyone else is interested, feel free to check out my blog at http://www.BetterOffHealthy.com!

  • Reply Laura@baking in pyjamas October 2, 2013 at 6:59 am

    So gonna bake sometime soon. I’ve had a banana bread craving over the past few weeks too.

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