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:
Justina says
Delicious, moist, delicious again.. I made a few substitutes. No sour cream, so I used same amount of plain yoghurt and tsp of lemon also added a bit of lemon zest. Got condensed milk so I used half the amount of milk and used only brown sugar to make up the amount for both brown and white. I had no pineapples, so substituted with toasted sweetened shredded coconuts.
No rum so ‘Mini me’ can also enjoy this scrumptiousness..
Thank you for your recipe. Your methods are simple with great results.
UzoInc says
This recipe will make your taste buds explode…lol. This is the best banana bread I’ve made till date. I substituted the brown sugar with coconut sugar and butter with coconut oil. I omitted the rum just because I had none (only a tiny bottle of vodka). Next time I make this recipe, I will add the rum. Y’all, do not hesitate to try this recipe. I’m enjoying mine right now…at work lol. Thanks Imma!
Betty Byatt says
I like the idea of replacing butter or veggie oil with coconut oil. Will do next time. I thought it odd to put the oil with the dry ingredients. Usually it is mixed with eggs and sugar and then bananas and pineapple added to that and then the wet ingredients into the dry and just mix until incorporated. Looking forward to see how it turns out. It’ll be tasty I’m sure.
Brenda says
Laughing so much at “bake for about 60-75 minutes or until a tooth inserted comes out clean”!!!!
Pat says
are there any changes to be made for high altitude baking? I live at 5500 ft.
ImmaculateBites says
Hello Pan.
I am not very versed with high altitude baking, but you could check out this link http://dish.allrecipes.com/high-altitude-cake-baking/ .
Faith says
Can I use just white sugar?
ImmaculateBites says
Yes you sure can.
Torie says
Can you tell me how you freeze and then thaw a loaf? Thanks!
ImmaculateBites says
Hi Torie. To freeze your bread, tightly wrap with several layers of aluminum foil or plastic freezer wrap to keep it fresh and preserve its shape. It can keep in the freezer for up to 2 months. When you are ready to eat, preheat your oven to 350°F, take the bread out of the freezer, unwrap and bake for about 15-20 minutes.
Linda says
Can you add raisins and cranberries to this recipe
ImmaculateBites says
You sure can.
Joy says
OMG Imma this was amazing. Just baked it and it made the whole place smell fantastic.
Halinka Burke says
Is the butter melted or just softened. I have never seen butter added to dry ingredients. Planning on making this today.
imma africanbites says
It’s slightly melted butter.
Calvin says
Came across this recipe (actually a friend sent it to me) and I just had to try it. I just took it out of the oven ..and it look and smell amazing…i Am sure it tastes just as good as it tastes. thanks for an amazing recipe.
Corinne says
Hi Imma,
Really excited to have found you and your recipes! I’m Australian cafe owner and part of a Facebook group of Caribbean cafe/restaurant owners and I’m looking forward to impeding them with photos of this little number! I tweaked it a little bit as I didn’t have some ingredients. I went a little heavy on the rum and pineapple. It’s in the oven, beautifully risen and I just can’t wait to taste it! Looking forward to serving it to my customers tomorrow and over the weekend! ❤️. Corinne
Andrea Daugherty says
Great recipe. I made it as muffins. Yummy
mary h says
WOW! when it was baking, I smell was making me so hungry! it made the whole house smell so divine!
Super moist bread! I think next time I will add some cinnamon. Next time!
imma africanbites says
It sure smells great, Mary! Glad you like it.
Aminat says
Can i omit the rum or what can i substitute it with?
ImmaculateBites says
Yes you can completely eliminate the rum, with good results.
KC WIlliams says
My son and I baked two loaves of this bread today and it is divine!!!
We had an extra bana and threw it in, but it doesn’t seem to have hurt anything! Thanks for such a great recipe.
imma africanbites says
Now you got me wanting to bake this, KC! =) Thank you for taking the time to let me know.
Quyen says
Hi there,
Looks delicious! What size loaf pan are you using for this recipe?
ImmaculateBites says
Hi Quyen, 9×5 Loaf pan .
Dee says
Visiting close friends in Slovakia who had never made or had banana bread. Using what was available but your recipe as a basis: European flour is slightly different than North American; no sour cream, but added about 1/2 cup coconut milk; vanilla sugar instead of extract; used up their 3 medium over-ripe bananas (that would have been thrown out); no cans of crushed pineapple to be found so hand crushed canned pineapple chunks; and added some coarsely chopped walnuts. Deliberately no rum as I wanted them and the children to taste the tropical flavor combination of the bananas, coconut, and pineapple. Cut the sugar back to scant 1/3 cup of each! Since pineapple and bananas both loaded with natural sugars and I and most Europeans don’t go for super-sweet like in N. America. My fears whether it would have a decent texture, etc., were unfounded. It turned out stupendous! They loved it and my friend asked for the recipe and said she will never throw away another overripe banana. So thanks for a very nice recipe that is quite flexible!
imma africanbites says
WooW! Love the addition of walnuts. Will try it some other time. Thanks for sharing some helpful bits for this recipe, Dee. Have a good one!
Rachel says
Okay sorry! Are you talking about RUm the alcohol?
imma africanbites says
Yes, Rachel. You can also leave it out if you don’t prefer any alcohol.
Avonlea says
What type of rum did you use?
ImmaculateBites says
I used dark rum. Either works just fine
Sharon Sloane says
When do I add the nutmeg.. I forgot it because it didn’t say when to add , ebmcen though I had it out.. and I’m a baker I just totally forgot it was there.Ugghh.. too late now because it’s done looks delish hope it tastes okay I know I will be missing that nutme
imma africanbites says
My bad, Sharon. Updated the recipe now. You add the nutmeg along with the dry ingredients; right after adding baking soda.