I add 2 tbsp of dark rum to my bread, and I can discern a gentle rum flavour and scent. The original recipe calls for 3 tbsp of booze (bourbon, to be exact). Why not? It's for medicinal purposes, after all.
Boozy Chocolate Chip Banana Bread
adapted from Joy the Baker
2 cups all-purpose flour, sifted
3 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, room temperature
1 cup white sugar
3 bananas, mashed
2 tablespoons dark rum
1 cup plus one handful semi-sweet chocolate chips
Combine flour, baking powder and salt in a medium sized bowl. Set aside.
Blend butter and sugar with a hand mixer until smooth. Beat in eggs, one at a time. Add in sugar, mashed bananas, and rum (or bourbon, or canadian rye - whatever floats your boat). Continue to mix with hand-mixer until well combined. Add flour mixture - mix with a spatula or wooden spoon until incorporated, and finally add 1 cup of chocolate chips (after eating a handful, naturally).
Pour into a well greased loaf pan and bake at 350 degrees F for 45-50 minutes.