Banana Pineapple Bread
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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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.
I’m glad you liked it!! 🙂
Just finished baking it. Couldn’t wait to cool, ate it very warm. All l can say AWSOME
Thank you, Johnnie!
This is a great moist bread. Luv it.
Thank you so much! I’m glad you loved it!
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!
Great!Thanks for taking time out to share your thoughts.
I am about to make this bread but only have apples can I substitute pineapple for the apples
Yes you sure can. Cut the apples pretty small
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
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.
Awesome recipe! Made exactly as recipe. it’s a keeper!!
It sure is . Thanks Kelly.
What can I use in place of sour cream please?
Hi Lylian! You can substitute the sour cream with yoghurt. Do let me know how it works out for you.
You can also use 1/4 c heavy whipping cream with 3/4 tsp lemon juice.
Great. Thanks for sharing Jeanne.
Or just used whole milk with a a tsp. of whitelvinegar
Thanks for sharing, Diane :).
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.
Awesome! You would love it, Kathleen! Thanks for stopping by!
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.
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.
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!
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.
Laughing so much at “bake for about 60-75 minutes or until a tooth inserted comes out clean”!!!!
are there any changes to be made for high altitude baking? I live at 5500 ft.
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/ .
Can I use just white sugar?
Yes you sure can.
Can you tell me how you freeze and then thaw a loaf? Thanks!
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.
Can you add raisins and cranberries to this recipe
You sure can.
OMG Imma this was amazing. Just baked it and it made the whole place smell fantastic.
Is the butter melted or just softened. I have never seen butter added to dry ingredients. Planning on making this today.
It’s slightly melted butter.
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.
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
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.
Can i omit the rum or what can i substitute it with?
Yes you can completely eliminate the rum, with good results.