I love me some RumChata. It’s a creamy liqueur made with Caribbean rum, cream, cinnamon, vanilla and sugar. I can pour it in coffee, hot chocolate, cider… heck, I can even pour it over French Toast! It’s so good.
I thought it might be good in banana bread too and I was RIGHT! I wouldn’t normally make banana bread in the Crock Pot, but I love the little round circle loaf it makes when I do. When you drizzle the glaze over and slice into wedges it makes for a prettier presentation than regular loaf banana bread. Plus, it’s a perfect way to make banana bread in the summer!
If you’re not a RumChata fan, you can absolutely sub milk, creamer or even maple syrup. And if you are, but you’re not sure about feeding it to your kids — don’t worry, the alcohol cooks out of the bread. And I use maple syrup in place of the RumChata in the glaze when I know kiddos are digging in!
Don’t skimp on greasing the crock! This recipe is written for a standard 4-quart round Crock Pot. If yours is different, it won’t turn out the perfect-sized round loaf.