Hot Buttered Rum Quick Bread

For the prettiest loaf, make sure the butter is chilled when beaten into the batter. You can use gold rum in place of dark, if you wish.


12 servings (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional Information

Calories 164
Caloriesfromfat 29 %
Fat 5.2 g
Satfat 3.1 g
Monofat 1.3 g
Polyfat 0.4 g
Protein 2.5 g
Carbohydrate 26.3 g
Fiber 1 g
Cholesterol 13 mg
Iron 1.1 mg
Sodium 243 mg
Calcium 44 mg


Cooking spray
1 1/2 teaspoons all-purpose flour
1 cup all-purpose flour (4 1/2 ounces)
1/4 cup whole wheat flour (1 1/4 ounces)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
3/4 cup packed light brown sugar
1/4 cup chilled butter, cut into pieces
1/3 cup egg substitute
1/2 cup ripe mashed banana (about 1 banana)
2 tablespoons dark rum
1/2 teaspoon vanilla extract
1 tablespoon butter, melted


Lightly coat an 8 x 4-inch loaf pan with cooking spray; dust with 1 1/2 teaspoons all-purpose flour. Set aside.

Preheat oven to 350°.

Lightly spoon 1 cup all-purpose flour and whole wheat flour into dry measuring cups; level with a knife. Combine flours, baking powder, baking soda, cinnamon, salt, and nutmeg; stir with a whisk to combine.

Combine sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until light and fluffy (about 3 minutes). Add egg substitute; beat until combined. Beat in banana, rum, and vanilla. Add flour mixture to banana mixture; beat on low speed just until combined. Scrape batter into prepared pan with a spatula; smooth top. Bake at 350° for 30 minutes; gently remove from oven, and drizzle top with 1 tablespoon melted butter. Bake an additional 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes before turning out onto a wire rack to cool completely.