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) would 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
Moist pineapple banana bread laced with rum, vanilla and nutmeg and with bits of crushed pineapple throughout.
- 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
-
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 inserted comes out clean.
-
Let it cool before slicing.
Great recipe. I made it as muffins. Yummy
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!
It sure smells great, Mary! Glad you like it.
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.
Now you got me wanting to bake this, KC! =) Thank you for taking the time to let me know.
Hi there,
Looks delicious! What size loaf pan are you using for this recipe?
Hi Quyen, 9×5 Loaf pan .
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!
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!
Okay sorry! Are you talking about RUm the alcohol?
Yes, Rachel. You can also leave it out if you don’t prefer any alcohol.
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
My bad, Sharon. Updated the recipe now. You add the nutmeg along with the dry ingredients; right after adding baking soda.
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..
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.
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. 🙂
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!
Thank you so much, Eva! I appreciate the kind words. And, I especially appreciate your feedback.
Hi there!! How many servings is there to that calorie count listed on the label you posted?
It’s about 8-10 slices .
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.
Hi ! Replace with plain yogurt. Yes you can use oil in place of butter- however, I prefer butter cause it tastes slightly better.
Thank you so much for your quick reply.
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
Thanks for the feedback Dv!
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!
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!!!
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.
Hi Susan! Sorry I haven’t tried this with gluten free flour .Don’t have a definite answer for this.
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!!
This is awesome,I’ll surely give it a try,one of these days, thnx.
I like your recipe,l wouid like to get a velvet cake recipe .
Awesome !!! I’ll put it on my to make list. Hopefully soon
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.
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!
Chris, thanks for spotting that- only use 1 teaspoon , recipe updated.
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!!!!
THanks for the feedback kelsey.
Will definitely add the rum next time… 🙂
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…
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!
I’m going to make this tomorrow. Looks really good. ..
Philo, let me know how it turns out. Thanks for stopping by!