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Banana bread bites with butter rum glaze

Yields14 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins

Deliciously moist with a buttered rum bite, these boozy banana bread bites may be small but they pack tons of banana and rum flavor.

Banana bread bites with butter rum glaze

For the banana bread bites
 3 overripe bananas, mashed (about 1 cup)
 2 eggs
 1 cup sugar
 1 cup flour
 ¾ teaspoon baking soda
 ½ teaspoon baking powder
 ½ teaspoon salt
 ½ teaspoon cinnamon
 ¼ teaspoon nutmeg
 ½ cup vegetable oil
 1 teaspoon vanilla extract
For the butter rum glaze
 ½ cup spiced rum (we used Captain Morgan)
 6 tablespoons butter
 ¼ cup light brown sugar
For the banana bread bites

Preheat the oven to 375 degrees F.


Combine the eggs and bananas
In a large mixing bowl, beat the eggs with a whisk. Add in the bananas and mash them together with the eggs until the mixture forms a slightly chunky batter-like texture.


Pour the batter
Grease a mini-muffin pan or madeleine pan with a light coating of spray oil (or line the mini-muffin pan with baking cups). Carefully pour the batter into the mini-muffin or madeleine pans. For the mini-muffins, fill the cups about 1/2 full (no more than 3/4). Fill the unlined madeleine cups level (do not overfill).


Bake and glaze
Bake for 15 to 20 minutes or until a toothpick comes out clean when inserted into the center. Remove the banana bread bites from the pan and transfer them to a cooling rack. When they're cool to the touch, use a pastry brush to coat the bites generously with the buttered rum glaze (recipe below). Dust lightly with brown sugar for garnish if desired.

For the butter rum glaze

Mix and heat the ingredients
In a small saucepan, simmer the rum, butter and sugar over medium heat until the sugar has completely melted and the mixture has thickened 10 minutes (approximately 10 minutes). Remove from the heat and let cool.

Nutrition Facts

Servings 0