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Gluten Free Rum Raisin Banana Bread

by tw

If ever there was a day I needed a drink, today would be the day.  I had precious little sleep last night.  It was partly my fault, or really let’s call it like it is – the fault of HBO and Showtime (I’m looking at you, Westworld, Billions, Homeland).  Why do all the good shows have to come on on Sunday night?!? 

So, I stayed up way past my bedtime and then at 4am my son is knocking around the house and comes in to announce he is sick.  According to him, his spit hurt and his throat felt like it had a burrito in it.  Now, I consider myself practically a surgeon after 14 seasons of Grey’s Anatomy and all the episodes of House…but I’ve never heard of these symptoms, so I gave him some water and tylenol and sent him back to bed.  Of course, he was wide awake at 4am and convinced he would never sleep again.  I mean, wake him up for school at 6:45 and he can’t even crack an eyelid, but at 4am he’s a veritable motor mouth.  Needless to say, after all was said and done, I ended up with a total of 4 hours of sleep, so work was a struggle. 

Well, let’s get on with this recipe.  My lovely friend, Morgan, brought home a bottle of Cuban rum from her recent vacation, so I decided to make some rum raisin something.  I started a cup of raisins soaking in a 1/2 cup of rum and then completely forgot about them in my refrigerator.  So after a week, the raisins have soaked up nearly all the rum and I figure it’s time to put them in something yummy.

Making rum raisins is easy, but does require some planning ahead:

  • 1 C Raisins
  • 1/2 C Rum

Combine the raisins and rum in a sealed jar.  Store the jar in the refrigerator and turn occasionally to make sure all of the raisins are soaked thoroughly. Prepare the raisins at least 1 day in advance, but for maximum potency soak for 3-7 days. 

Gluten Free Rum Raisin Banana Bread

Gluten Free Rum Raisin Banana Bread
Yield: 12
Author: Well Fed Baker


  • 2 Ripe Bananas, mashed
  • 1 1/2 C GF 1-to-1 Flour
  • 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/4 tsp Cardamom
  • 1/2 tsp Cinnamon
  • 1/4 tsp Salt
  • 1/2 C Coconut Oil, melted
  • 1/4 C Sugar
  • 1/4 C Light Brown Sugar
  • 1 Large Egg
  • 1/2 tsp Vanilla
  • 2 Tbsp Maple Syrup
  • 1 C Rum Soaked Raisins (above)
  • 1/2 C Shredded Coconut
  • 1/2 C Walnuts, roughly chopped


  1. Preheat oven to 350 degrees. Line a 9x5 loaf pan with parchment paper.
  2. In a medium bowl, combine flour, baking soda, baking powder, salt and spices. Stir well.
  3. In the bowl of an electric mixer, combine sugars and coconut oil. Scrape down bowl. Beat on medium speed for 2 minutes. Scrape down bowl. Add the egg and beat for an additional 60 seconds on medium speed. Scrape down bowl. Add vanilla and maple syrup, mix on medium low for 30 seconds. Turn the mixer to the lowest setting. Alternate adding the flour mixture and bananas until all incorporated. Remove from mixer stand. Add in the raisins, nuts and coconut. Fold together with a spatula 10 strokes. Let batter sit for 5 minutes before filling pan.
  4. Bake in preheated oven for 45-50 minutes until toothpick inserted comes out clean. Remove to wire rack to cool.
  5. Store leftovers in an airtight container in the refrigerator.



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