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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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:
When do you add the butter. Is it melted?
Hi Elaine. Yes, it is melted butter and you add it at step 5. Happy baking :)!
I’d give it 6 stars if I could!
You are so sweet, thank you!
Imma, I just had to come back and leave a review. This was amazing! Delicious, tender, beautiful crumb. Husband and daughter, who detest banana bread, gobbled it up in 24 hours. Thank you! Making another tomorrow.
Thank you so much, I am sure you would love all recipes once you try them. Keep loving:)
Pineapple/Banana Bread: Is it necessary to add the Rum? Will you be able to taste the Rum?
No you don’t have to put rum. It does add a nice touch, but it will be just as delicious without it.
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
Yup, you can customize it as per your own style. Thank you for the feedback:)
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.