Boozy Banana Bread

I just noticed that all of my bananas look gross and brown – isn’t it amazing how they look green one day and then look spotty the next? This recipe will help to solve your banana issues!

At the local craft store, I was able to find these adorable mini loaf pans:

They only cost about $1 or $2 and they’re the perfect gift to give! It’s an inexpensive and thoughtful way to show someone you care!


2 1⁄4 c. organic whole wheat pastry flour, like Bob’s Red Mill
1⁄4 tsp. sea salt
3⁄4 tsp. baking soda
3 ripe bananas, mashed
1⁄4 c. natural unsweetened applesauce
1⁄4 c. maple syrup
1/3 c. coconut oil, melted
2 T. flaxseed, ground
8 T. dark spiced rum, like Kraken
1 T. cinnamon
A pinch of cardamom (optional)

For the bread:

Preheat the oven to 350°. Grease the loaf pans with coconut oil.

Mix the flaxseed and tablespoons of rum in a small cup. Let it rest for 10 minutes so it becomes thicker.

In a small bowl, combine the flour, salt, baking soda, cinnamon, and cardamom. Set aside.

In a large mixing bowl, combine bananas, coconut oil, maple syrup, and applesauce. Add flaxseed/rum mixture until ingredients are incorporated. Slowly add the dry ingredients to the mixing bowl. 

This recipe fills three small loaf pans. Divide the batter evenly and flatten it out with a spatula. (You can also make one larger loaf.)

Bake the loaves for about 25 minutes. Insert a toothpick and make sure it comes out clean. (For one larger loaf, bake for 40-45 minutes.) Place on a cooling rack.

The banana bread tastes like a fluffy slice of heaven – a not-too-unhealthy comfort food. If you don’t want to eat or gift the loaves right now, wrap them up in plastic wrap and keep them in the freezer for up to three months :-)