Mexican Rum Raisin Banana Nut Bread/Pan Mexicano de Ron, Pasas Banana, Y Nueces

Juliann Esquivel


This recipe was born when I thought I had Crema Mexicana, but to my surprise what I had was a large container of thick Greek yogurt. Well I substituted the yogurt for the crema and made my Mexican Rum Raisin Banana nut bread. It turned out delicious. My Mexican Rum Raisin Nut bread comes out super moist dense and delicious. It has been always been a family favorite. I like it better made with the Greek yogurt then with the crema Mexicana or Mexican sour cream. Try my recipe with or without the raisins and nuts. But do add the Rum. Toasted with melted butter it is to die for. Enjoy


★★★★★ 4 votes

a Bunch
20 Min
1 Hr 15 Min


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2 stick
unsalted butter
2 c
ground piloncillo or dark brown sugar
4 large
3 c
all purpose flour
2 Tbsp
baking soda
2 tsp
5 large
over ripe bananas, peel must be turning dark and bananas should be soft and mushy.
16 oz
greek yogurt, unflavored
2 tsp
clear dominican vanilla or good vanilla
2 c
chopped walnuts or pecans
1 tsp
ground cinnamon optional
1/4 c
dark rum
1 small
box raisins soaked in the rum 2 hours prior to making the bread optional

How to Make Mexican Rum Raisin Banana Nut Bread/Pan Mexicano de Ron, Pasas Banana, Y Nueces


  • 1Two hours prior to making the bread open a small box of raisins the kind you pack in the kids lunch boxes, empty into the 1/4 cup of dark rum and let soak for a couple of hours. The longer the better. When ready to make the bread Preheat oven 350 degrees, Butter your loaf pans or spray with Crisco butter flavored baking and cooking spray. About one hour prior to making your bread You should have left your eggs and yogurt out so that it is room temperature. Butter can come out 1/2 hour prior to making your bread. You want it soft but not real soft.
  • 2Cream butter with the sugar until light and fluffy. Use your mixer.
  • 3Add eggs to butter/sugar mixture beat well until all is well incorporated.
  • 4In a another bowl measure the flour, baking soda, cinnamon and the salt. Mix well with a spoon or wisk.
  • 5Next combine the flour mixture into the butter mixture in four increments. Add a little and mix with the mixer then add a little more flour and continue to mix until all the flour mixture is used.
  • 6Now add all of the mashed bananas, mix with the mixer about half a minute, then add the yogurt mix with the mixer about half a minute then add the vanilla, mix again then add the raisins rum and all into the batter and mix well with a spoon. last add the chopped nuts. Mix gently and pour into the loaf pans. Bake one hour and about 15 minutes.

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About Mexican Rum Raisin Banana Nut Bread/Pan Mexicano de Ron, Pasas Banana, Y Nueces

Main Ingredient: Fruit
Regional Style: Mexican
Hashtags: #banana, #Nut, #yogurt

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