Moist pineapple banana bread laced with rum, vanilla and nutmeg and with bits of crushed pineapple throughout.
Oui Oui Oui. Count me in. Now don’t you want to enjoy a tropical breakfast right in the comfort of your home? And for an added bonus it is so easy to put together.
Whip up time -10 minutes or less.
I can’t tell you how many times I have made this recipe in the past couple of days and no one seems to be bothered by it. In fact, I have one last loaf hidden away in the freezer, if not “Big Me” (hubby) and “Mini me” (son) will not want to eat anything else.
Here is a picture of the banana bread right out of the oven – very moist and nice texture to it. See, I had to step out of the house in the middle of picture taking. What can I say, life happens! And it wasn’t happening with the pictures anyways.
So the rest of the images are those from the hidden loaf I had in the freezer. Just thought I should let you know.
If you have too many over ripe bananas don’t sweat it. Here are a few more recipes that you can try. This banana cake featured here, one of my childhood favorite here and last but not least these coconut chocolate banana muffin.
I hope you take the time to try one of these recipes. You would not regret it.
Enjoy!
Watch How to Make It
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Banana Pineapple Bread
Ingredients
- 2 large bananas or 1 cup mashed bananas
- ¾ cup crushed pineapple drained
- 1/4 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon nutmeg
- ¼ cup milk
- 2 cups all purpose flour
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- ½ cup unsalted butter replace with oil
- 1 -2 Tablespoon rum
Instructions
- Preheat oven to 350 degrees. Grease a loaf pan with baking spray; set aside
- In a small bowl, mix together mashed bananas, crushed pineapple, and sour cream, with a potato masher.
- Then whisk in eggs, milk, rum and vanilla extract until smooth Add granulated sugar and brown sugar.
- In another bowl combine flour, baking powder, baking soda, nutmeg and salt
- Using a handheld mixer, add butter to the dry mixture until fully incorporated, and then gradually add wet ingredients
- Continue mixing for about 2 minutes until dry ingredients are fully incorporated. Scrape down sides.
- Pour mixture into prepared loaf pan – bake for about 60-75 minutes or until a tooth pick inserted comes out clean.
- Let it cool before slicing.
Nutrition Information:
Sharon Sloane says
When do you add the nutmeg?? I don’t see it in the directions.. and guess what I forgot it causr I didn’t see it when mixing ..Even though I had pulled it out in my list of ingredients..
Pearl says
Can i use rum extract and how much
imma africanbites says
Yes, you can. Use around 1/2-1 teaspoon of rum extract.
Simone says
Hey there!
I have absolutely no sugar in my house, ran out yesterday, and I’m trying not to buy anymore anytime soon. Do you have an idea of how I could make this sugar free? If so, what other ingredient would need to be adjusted to make up for the no sugar part? Don’t want it to be a soggy mess.
imma africanbites says
Hi, Simone. I haven’t tried replacing sugar for this recipe for some healthier, but you can always go with 1/2 cup of honey or maple syrup as natural sweeteners. Let me know how it turns out for you. 🙂
Eva says
Absolutely delicious!
I only used 1 banana but 1 cup of the crushed pineapple and 1 tablespoon more of sour cream. Also had to use cake pan vs loaf pan so baked a little bit shorter….55 mins. New favorite and definitely will remain a staple. Thank you!
ImmaculateBites says
Thank you so much, Eva! I appreciate the kind words. And, I especially appreciate your feedback.
DONNA says
Hi there!! How many servings is there to that calorie count listed on the label you posted?
ImmaculateBites says
It’s about 8-10 slices .
DV says
Hi ..your recipe seems absolutely yummy..i had some questions.can we bake this without sour cream?
or is there any thing else that i can use instead of sour cream.
If i use oil instead of butter will it alter the taste or texture.
Thanks in advance.
ImmaculateBites says
Hi ! Replace with plain yogurt. Yes you can use oil in place of butter- however, I prefer butter cause it tastes slightly better.
DV says
Thank you so much for your quick reply.
DV says
Hi,the bread turned out yummy with curd and oil.I also baked a banana pineapple cake(Had a banana and pineapple overload ;))
Very tasty.
Thanks
ImmaculateBites says
Thanks for the feedback Dv!
Mary says
I replaced the sour cream with softened cream cheese with a little pineapple juice. So far it looks and smells good, it’s still in the oven!
ImmaculateBites says
Awesome! Can’t wait for your feed back!
Mary says
Hello! Just a questiond: you use fresh pineapple pieces, that you chush yourself and let drain? So sorry if my questions seems dumb, but we have fresh and canned pineapple here where I live. Thank you so much!
ImmaculateBites says
Hi!
We are all learning here… always feel free to ask. I tried several types of pineapple for this recipe. Canned crushed pineapple , drained , finely Chopped Fresh pineapple and fresh crushed pineapple. It all works . Just watch out for the liquid and you will be fine .
Happy Cooking!!!
Susan Rittenhouse says
I’m just learning to bake gluten free. What would be your suggestion for a replacement for the flour? Thank you in advance for your help.
ImmaculateBites says
Hi Susan! Sorry I haven’t tried this with gluten free flour .Don’t have a definite answer for this.
Connie Cassidy says
Susan Rittenhouse,
In the “baking” section of most grocery stores these days, there are TONS of Gluten Free flours. “Red Mills” has a couple: Almond Flour; Coconut Flour; Rice Flour; Sweet White Rice Flour: Gluten Free All Purpose Baking Flour; Black Bean Flour (this might be VERY NICE — sounds “funky,” yet Black Beans in Asian cooking are delicious in sweets and sweet sauces!
Good Luck!!
Ann okike says
This is awesome,I’ll surely give it a try,one of these days, thnx.
Esther says
I like your recipe,l wouid like to get a velvet cake recipe .
ImmaculateBites says
Awesome !!! I’ll put it on my to make list. Hopefully soon
Urban @ Urbanskitchen.com says
Not much of a Baker in the sense relating to anything with Pastry, Flour or Dough. But grew up with an Aunt who was and still is a Baking Boss and used to luv anything she made with Pinapple or Banana for Cakes. Baking Cakes though not exactly my thing. But I’m always Kitchen adventurous and luv this recipe, so I’m throwing it up on my menu to try my hands at this weekend. Pineapples are also showing up plenty at my grocery store so it fits well, though had no idea they were in season.
Plus got two nice big bottles of my Island (St.Kitts) Coconut Rum I brought back from islands in December, so even more reason to try out this recipe this weekend.
Chris says
Looking forward to making this, but want to clarify something first. The recipe has baking soda listed twice, once with 1-teaspoon and once with 3/4 teaspoon. Does that mean a total of 1 and 3/4 teaspoon total? Just want to be sure!
ImmaculateBites says
Chris, thanks for spotting that- only use 1 teaspoon , recipe updated.
kelsey says
Came out nicely. Had to control myself, if not I would’ve eaten a whole loaf. Didn’t have rum but still super nice. As always, thanks!!!!
ImmaculateBites says
THanks for the feedback kelsey.
Philo says
Will definitely add the rum next time… 🙂
Philo says
Hi Immaculate. It turned out great. I liked it’s texture too… only thing that I didn’t have was the rum…other than that. ..it’s an awesome recipe. ..yum…
ImmaculateBites says
Glad you liked it Philo. Next time try it with rum- it adds that special “je ne sais quoi” to it. Thanks for the feed back!
Philo says
I’m going to make this tomorrow. Looks really good. ..
ImmaculateBites says
Philo, let me know how it turns out. Thanks for stopping by!