Comments on: Brown Butter Rum Banana Bread

By: Lynne

Lynne — Sun, 12 Apr 2026 23:52:01 +0000

In reply to Maria GM (Mexico). Oooh, Maria, I love the ginger and nutmeg additions! I'll have to try that next time. Thank you so much for leaving the comment and review!

By: Maria GM (Mexico)

Maria GM (Mexico) — Thu, 02 Apr 2026 04:51:22 +0000

Great recipe! I made half and it came out perfectly. Added a bit of ground ginger and nutmeg for an extra kick and it was amazing. Thanks!

By: Lynne

Lynne — Thu, 05 Dec 2024 20:17:38 +0000

In reply to Lynn Blacker. Lynn, I'm so glad you enjoyed it, and thank you so much for the rating and letting me know. I love the idea of using the spiced rum, so I'll definitely have to do that the next time I make it. This is definitely one of my favorite banana bread recipes. Thank you!

By: Lynn Blacker

Lynn Blacker — Thu, 05 Dec 2024 18:34:58 +0000

Wasn’t sure about this bread, thought it would turn out somewhat dry and not a lot of flavor. Boy, was I wrong!! And so glad I was. I used spiced rum instead of plain because that’s all I could find in the small bottles. Added more flavor. The bread was very moist, flavorful and definitely will be made many more times. Try it, you won’t be disappointed.

By: Ima

Ima — Sun, 14 Apr 2024 05:42:03 +0000

Extremely dry and lacked flavour

By: Lynne

Lynne — Thu, 10 Nov 2022 15:43:47 +0000

In reply to Natalie. Natalie, I appreciate you doing all that math! Yet, my math is correct since I did use actual rum for this recipe, and not rum extract. Had I used rum extract, I would have specified that. If people opt to use the rum extract, they most certainly can.

By: Natalie

Natalie — Sun, 09 Oct 2022 01:12:28 +0000

In reply to Lynne. I'm sorry, but your math is way off & I hope no one actually used the amt of extract you rec. Keep in mind, there are 5.3 Tbsp per 1/3 cup. Based on 1/2 tsp of extract for 1 Tbsp regular rum, it would equal 2 1/2 tsp of extract needed; whereas, 1 1/2 tsp extract for ea Tbsp of dark rum would equal 7 1/2 tsps needed. Hope this helps someone =)

By: Lynne

Lynne — Wed, 29 Dec 2021 21:08:37 +0000

In reply to Christina. Christina, um, use salted butter? Or are you asking if you can use a dairy substitute for butter? If so, I've never baked with a non-dairy butter substitute, so I'm not sure. If that's the case I would Google a recipe specifically for that as I can't guarantee what the outcome would be for this recipe.

By: Lynne

Lynne — Wed, 29 Dec 2021 21:05:03 +0000

In reply to Ariel. Yay, Ariel! I love that you were able to improvise and that it was still wonderful. Thanks so much for letting me know!

By: Ariel

Ariel — Thu, 23 Dec 2021 20:19:59 +0000

Only had three bananas and one egg so halved the recipe and it still came out delicious! Added walnuts for crunch factor but the flavor was great and it had a very tender crumb.