This easy Pina Colada Banana Bread recipe is our new favorite! Super moist and delicious banana bread studded with sweet pineapple and flaky coconut and topped with a pineapple-rum glaze and toasted coconut!
My family adores banana bread. We make it all the time and in fact, we buy extra bananas specifically so we can make banana bread when they get nice and ripe. We’ve done it all: Butterscotch Banana Bread, Blueberry Banana Bread, Reese’s Banana Bread, Peanut Butter Banana Bread, Chocolate Chip Zucchini Banana Bread…you get the idea, right?
Well this Pina Colada Banana Bread is a new take on banana bread and instantly became a new favorite. I made this banana bread a couple of weeks ago and since it took my boys and my dad less than a full afternoon to demolish it, I knew I needed to make it again – and this time, to get pics. I’ll be totally honest here, it’s the glaze.
Sure, the banana bread is incredibly moist thanks to a good amount of brown sugar, some sweet pineapple, and of course those lovely bananas. And of course its nicely sweetened with the addition of the coconut.
But, it’s the glaze people.
I wish I had some skill with pour shots but this will have to do. This bread is coated in a pineapple-rum glaze that will knock your socks off. I used rum extract to get that extra rummy flavor all nice and concentrated. Yep, this Pina Colada Banana Bread is virgin.
If I were you, I would go ahead and make double the glaze. You can use it to spread on individual slices or pokes holes in the top of the bread with a skewer and let it all just soak in. That’s totally happening when I make this bread again next week.
I topped the whole loaf with lightly toasted coconut because it really makes this bread so pretty and adds extra depth of flavor and crunch. If you are opposed to this extra step, feel free to skip it. I won’t judge.
All in all, it’s pretty much our new favorite way to eat banana bread.
Pina Colada Banana Bread
Ingredients
- 3 ripe bananas
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg room temperature
- 6 tbsp butter softened
- 1/2 tsp vanilla extract
- 1 tsp rum extract
- 1 1/2 cup all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup pineapple tidbits
- 1 cup sweetened shredded coconut
Pineapple-Rum Glaze
- 1/2 cup powdered sugar
- 2 tbsp pineapple juice
- 1 tsp rum extract
- 1/2 cup toasted coconut
Instructions
- Preheat oven to 325F. Grease a loaf pan and set aside.
- Peel and mash the bananas in a large bowl. Stir in the sugar, egg, butter, and extracts until well combined. (Can use all vanilla extract if preferred.)
- Combine the dry ingredients in a small bowl and stir into the wet ingredients until just combined.
- Stir in the pineapple and coconut and pour into prepared loaf pan.
- Bake for 60-70 minutes or until an inserted toothpick comes out clean.
- Let cool in pan.
- Whisk together the powdered sugar, pineapple juice, and rum extract and drizzle over the top of the bread. Sprinkle with toasted coconut.
Toasted Coconut
- Spread coconut in a single layer on a rimmed baking sheet and bake for 5 to 7 minutes in a 350F oven. Stir every few minutes and keep your eye on them - they burn as soon as you walk away 😉
Nutrition
Pina Colada all the things!
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Carol at Wild Goose Mama says
You snagged me with the title. I absolutely love pina coladas and that type of flavor in anything.
What a great idea for bread.
Jocelyn @BruCrew Life says
Holy amazeballs woman!!! This bread sounds out of this world good!!! I make a banana bread with crushed pineapple, but I am loving the extra coconut and the rum glaze!!! Yes, this has to happen here too!!!
Trish - Mom On Timeout says
Seriously Jocelyn, I think banana bread is one of the most versatile recipes EVER. You can put anything it and it tastes amazing. Thanks girl!
Julianne @ Beyond Frosting says
I am over here singing “I’m all about the glaze” to the tune of “all about the base” and wondering when I can make this deliciousness.
Trish - Mom On Timeout says
LOL! You crack me up Julianne!!
Nicole says
Two of my favorites: Pina Colada and Banana Bread! Love It!
Trish - Mom On Timeout says
Thanks so much Nicole!
Kate @ Framed Cooks says
Oh man…I think I could just make that glaze and eat it all by myself with a spoon (telling nobody) and be happy. But I’m going to make the bread too, and be a good sharer. Great recipe! 🙂
Trish - Mom On Timeout says
That’s the best plan I’ve heard all day Kate!
Margaret says
I love your website 🙂
I have made quite a few of your recipes… They all sound great and I have had many people ask me where I get the recipes I have made. I tell everyone all about your momontimeout. Great page 🙂
So happy I found you and have your great recipes.
Keep it up !
Trish - Mom On Timeout says
You are SO sweet Margaret! Thank you so much!!
Lissa says
Pineapple bread, that sounds like a new one. I thought you were just going to use pineapple juice and coconut milk. I was surprised to see pineapple chunks in the bread. It sounds very tropical. I think this pina colada bread recipe would be great as a cupcake flavor.
Trish - Mom On Timeout says
I actually meant to use coconut milk and was out so I went this route instead and don’t regret it one little bit Lissa 🙂 This would make excellent muffins!
Jocelyn (Grandbaby cakes) says
I totally see why this bread is your fave. It is fantastic!!
Trish - Mom On Timeout says
Thanks Jocelyn!
Mir says
Not at all surprising that this awesomeness is a fave…but not more than PB cup, right? If not, I don’t know you at all. 😉
Seriously, this looks fantastic, and it’s so creative. Nicely played!
Trish - Mom On Timeout says
LOL! Mir! You know me TOO well 🙂 And so true!!
Averie @ Averie Cooks says
This is my dream bread! love banana bread, and pineapple, and pina coladas and rum 🙂 I’d probably use real rum rather than extract 🙂 pinned!
Trish - Mom On Timeout says
Real rum is a great way to go here Averie and could only make this bread even better. Thanks girl!
Elaine Meyer says
Averie@AverieCooks.com.
Have you made the piña colada bread using rum liquor, not extract? If so, how much did you add – to the batter, and/or glaze so that it didn’t come out watery? (The recipe has no liquid to substitute with rum.) Thanks!
Sammysweets says
Rum has a high sugar content. You could flame off the alcohol and reduce to thicken to a slightly thinner then syrup consistency. I would triple the amount of liquor and then reduce until you have the original measurement of extract for both bread and glaze