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Home / Baking

Banana Pineapple Bread

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Author: Imma Published:7/17/2014Updated:5/04/2021
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Moist pineapple banana bread laced with rum, vanilla and nutmeg and with bits of crushed pineapple throughout.

Pineapple Banana Bread

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.

Pineapple Banana Bread

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.

Pineapple Banana Bread

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.

Pineapple Banana Bread

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
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Banana Pineapple Bread

Moist pineapple banana bread laced with rum, vanilla and nutmeg and with bits of crushed pineapple throughout.
4.92 from 23 votes
Prep: 10 mins
Cook: 1 hr 15 mins
Total: 1 hr 25 mins
Fusion
Servings 8 -10

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
US Customary - Metric

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:

Serving: 1serving 1" thick| Calories: 391kcal (20%)| Carbohydrates: 59g (20%)| Protein: 5g (10%)| Fat: 14g (22%)| Saturated Fat: 8g (50%)| Cholesterol: 75mg (25%)| Sodium: 313mg (14%)| Potassium: 260mg (7%)| Fiber: 1g (4%)| Sugar: 31g (34%)| Vitamin A: 500IU (10%)| Vitamin C: 10mg (12%)| Calcium: 67mg (7%)| Iron: 1.9mg (11%)
Author: Imma
Course: Bread
Cuisine: Fusion
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Nutrition Facts
Banana Pineapple Bread
Amount Per Serving (1 serving 1" thick)
Calories 391 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Cholesterol 75mg25%
Sodium 313mg14%
Potassium 260mg7%
Carbohydrates 59g20%
Fiber 1g4%
Sugar 31g34%
Protein 5g10%
Vitamin A 500IU10%
Vitamin C 10mg12%
Calcium 67mg7%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Pineapple Banana Bread

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Comments & Reviews
  1. Tammy says

    Posted on 5/12 at 4:57PM

    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

    Reply
    • Amina says

      Posted on 5/14 at 12:46PM

      Yup, you can customize it as per your own style. Thank you for the feedback:)

      Reply
  2. Catherine Maxey says

    Posted on 12/7 at 10:05AM

    5 stars
    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.

    Reply
  3. Deborah C Bequette Bertsch says

    Posted on 10/28 at 2:19PM

    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.

    Reply
    • ImmaculateBites says

      Posted on 10/30 at 5:43AM

      I’m glad you liked it!! 🙂

      Reply
  4. Johnnie Mae Allen says

    Posted on 3/31 at 4:50PM

    4 stars
    Just finished baking it. Couldn’t wait to cool, ate it very warm. All l can say AWSOME

    Reply
    • Immaculate Bites says

      Posted on 3/31 at 10:08PM

      Thank you, Johnnie!

      Reply
  5. Jo says

    Posted on 11/10 at 10:16AM

    5 stars
    This is a great moist bread. Luv it.

    Reply
    • Imma Adamu says

      Posted on 11/11 at 5:51AM

      Thank you so much! I’m glad you loved it!

      Reply
  6. Roni says

    Posted on 10/17 at 1:05PM

    5 stars
    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!

    Reply
    • ImmaculateBites says

      Posted on 10/18 at 3:29PM

      Great!Thanks for taking time out to share your thoughts.

      Reply
  7. Yasmine says

    Posted on 9/22 at 12:58PM

    I am about to make this bread but only have apples can I substitute pineapple for the apples

    Reply
    • ImmaculateBites says

      Posted on 9/22 at 3:07PM

      Yes you sure can. Cut the apples pretty small

      Reply
      • Yasmine says

        Posted on 9/23 at 7:36PM

        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

  8. Chika says

    Posted on 7/11 at 8:21PM

    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.

    Reply
  9. Kelly says

    Posted on 7/4 at 6:13PM

    Awesome recipe! Made exactly as recipe. it’s a keeper!!

    Reply
    • ImmaculateBites says

      Posted on 7/5 at 12:20PM

      It sure is . Thanks Kelly.

      Reply
  10. Lylian says

    Posted on 5/21 at 9:35AM

    What can I use in place of sour cream please?

    Reply
    • ImmaculateBites says

      Posted on 5/21 at 10:13AM

      Hi Lylian! You can substitute the sour cream with yoghurt. Do let me know how it works out for you.

      Reply
    • Jeanne says

      Posted on 5/23 at 8:31PM

      You can also use 1/4 c heavy whipping cream with 3/4 tsp lemon juice.

      Reply
      • ImmaculateBites says

        Posted on 5/24 at 9:40AM

        Great. Thanks for sharing Jeanne.

      • Diane says

        Posted on 6/27 at 11:58AM

        Or just used whole milk with a a tsp. of whitelvinegar

      • ImmaculateBites says

        Posted on 6/28 at 7:00AM

        Thanks for sharing, Diane :).

  11. KATHLEEN LATOUR says

    Posted on 5/17 at 11:33AM

    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.

    Reply
    • ImmaculateBites says

      Posted on 5/17 at 4:43PM

      Awesome! You would love it, Kathleen! Thanks for stopping by!

      Reply
  12. BH says

    Posted on 3/30 at 3:31PM

    5 stars
    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.

    Reply
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