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:
Tammy says
I used 1/2 sugar and 1/2 100% maple with a TBS molasses. 1/4 more baking soda because of the maple syrup. Added walnuts, raisen. Great recipe
Amina says
Yup, you can customize it as per your own style. Thank you for the feedback:)
Catherine Maxey says
Great recipe. I used 75% of the sugar. Baked as muffins and they were done at 18 minutes. Large muffins, 12. Used 2tsp rum extract. 4T oil and 1 more egg. Used 1/2 cup buttermilk instead of sour cream and milk.
Deborah C Bequette Bertsch says
I doubled the recipe and was wonderful.
I use some pineapple chunks and chopped them into some pieces with the crushed pineapple to the measured amount.
Getting ready to make this again and share the family.
ImmaculateBites says
I’m glad you liked it!! 🙂
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.