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
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:
Johnnie Mae Allen says
Just finished baking it. Couldn’t wait to cool, ate it very warm. All l can say AWSOME
Immaculate Bites says
Thank you, Johnnie!
Jo says
This is a great moist bread. Luv it.
Imma Adamu says
Thank you so much! I’m glad you loved it!
Roni says
I’m always looking for different twists on the usual banana bread and this one scores huge with additions of pineapple and (spiced) rum. Couldn’t have asked for a more satisfying, tropical brunch treat as the first snow of the season falls. Thank you!
ImmaculateBites says
Great!Thanks for taking time out to share your thoughts.
Yasmine says
I am about to make this bread but only have apples can I substitute pineapple for the apples
ImmaculateBites says
Yes you sure can. Cut the apples pretty small
Yasmine says
I just finished making this bread and it is delicious. I subbed the pineapple with grated apples and it turned out great. It’s a bit too sweet for me next time I will lessen the amount of sugar
Chika says
Wow i made this bread on friday for saturday breakfast and it was another bomb receipe. Thank u Imma for all ese receipes. Have learnt alot from here. This is d best banana bread i have eaten even my husband thats not a fan of banana bread was so impressed and ate plenty. Didnt use rum cos didnt have at home and i also used half plain flour and half spelt flour.
Kelly says
Awesome recipe! Made exactly as recipe. it’s a keeper!!
ImmaculateBites says
It sure is . Thanks Kelly.
Lylian says
What can I use in place of sour cream please?
ImmaculateBites says
Hi Lylian! You can substitute the sour cream with yoghurt. Do let me know how it works out for you.
Jeanne says
You can also use 1/4 c heavy whipping cream with 3/4 tsp lemon juice.
ImmaculateBites says
Great. Thanks for sharing Jeanne.
Diane says
Or just used whole milk with a a tsp. of whitelvinegar
ImmaculateBites says
Thanks for sharing, Diane :).
KATHLEEN LATOUR says
Waiting for this to come out of oven. Made as instructed except added chopped maraschino cherries and chopped macadamia nuts. Only had dark spiced rum but used it anyway. Looks beautiful in the oven, nicely risen.
ImmaculateBites says
Awesome! You would love it, Kathleen! Thanks for stopping by!
BH says
Delicious! But need ideas on why it didn’t rise? Rather, it rose in the oven (I was watching) but then when cool, it flattened out and became more like fudge. Only substitutions I made: chopped fresh pineapple, vanilla yogurt instead of sour cream I didn’t have, almond milk instead of real milk. Loved the flavor and will make again, even if I get “fudge”! Thanks for sharing.
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.
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!