Go Back
Refined sugar free rum and raisin banana bread.

Rum and Raisin Banana Bread

A soft, fluffy refined sugar free banana bread infused with the flavours of rum and raisin and topped with a sugar-free vanilla rum glaze.

Category Bread, Quickbread
Keyword rum and raisin
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Serves 8
Author Amanda | Naturally Sweet Kitchen


Banana Bread

  • 100 g fresh raisins
  • 75 ml dark rum
  • 125 g plain flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp fine sea salt
  • ½ tsp ground cinnamon
  • 300 g mashed overripe bananas (3 medium)
  • 56 g unsalted butter melted
  • 50 g coconut sugar
  • ½ tsp pure vanilla extract
  • 1 egg room temperature

Vanilla Rum Glaze

  • 2 tbsp plain flour
  • 150 ml milk
  • 75 ml agave syrup
  • tsp fine sea salt
  • ½ tsp pure vanilla extract
  • 1 ½ tbsp dark rum


Banana Bread

  1. Combine the raisins and rum in a small bowl, cover, and leave to sit and soak for at least 8 hours, preferably overnight.
  2. Preheat the oven to 170ºC (325ºF) and grease and line a 20 x 10 cm (8 x 4 in) loaf tin with non-stick baking paper. Be sure to leave a couple inches of overhang for easy removal.

  3. Sift the flour, baking soda, baking powder, salt, and cinnamon together into a bowl and set aside.
  4. In a large bowl, whisk together the mashed bananas and melted butter until combined. Add the coconut sugar and vanilla extract and whisk well. Crack in the egg and whisk until fully incorporated.
  5. Add the dry ingredients to the wet ingredients and stir together until combined.
  6. Tip in the rum-soaked raisins and any remaining liquid. Fold in well.
  7. Pour the batter into the prepared tin and bake for 45-50 minutes, or until a toothpick comes out clean.
  8. Leave the loaf to cool in the tin for 10 minutes, then remove to a wire rack to cool completely.

Vanilla Rum Glaze

  1. In a small saucepan, whisk together the flour and milk over a medium-low heat until slightly thickened. It should be able to lightly coat the back of a spoon.
  2. Remove the mixture from the heat and whisk in the agave syrup, salt, vanilla extract, and rum.
  3. Strain the glaze through a metal sieve to remove any excess flour lumps. Allow to cool to room temperature and thicken slightly before pouring the glaze over the cooled banana bread.


  • It’s important to use relatively fresh raisins for this recipe. Old raisins do not soak up enough of the rum.
  • This banana bread will keep sealed in an airtight container at room temperature for up to 3 days.
  • Wrapped tightly in aluminum foil, this banana bread can be frozen up to 2 months. Allow to thaw completely at room temperature before serving.