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You are here: Home / Recipes / Bread / Pina Colada Banana Bread

Pina Colada Banana Bread

April 28, 2015

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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!

This easy Pina Colada Banana Bread recipe is our new favorite! Super moist and delicious banana bread topped with a pineapple-rum glaze and toasted coconut! | MomOnTimeout.com

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.

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This easy Pina Colada Banana Bread recipe is our new favorite! Super moist and delicious banana bread topped with a pineapple-rum glaze and toasted coconut! | MomOnTimeout.com

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.

This easy Pina Colada Banana Bread recipe is our new favorite! Super moist and delicious banana bread topped with a pineapple-rum glaze and toasted coconut! | MomOnTimeout.com

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.

This easy Pina Colada Banana Bread recipe is our new favorite! Super moist and delicious banana bread topped with a pineapple-rum glaze and toasted coconut! | MomOnTimeout.com

All in all, it’s pretty much our new favorite way to eat banana bread.

Print Pin
5 from 3 votes

Pina Colada Banana Bread

Course bread
Cuisine American
Keyword banana bread, pina colada banana bread
Prep Time 5 minutes minutes
Cook Time 1 hour hour
Total Time 1 hour hour 5 minutes minutes
Servings 10 servings
Calories 348kcal
Author Trish - Mom On Timeout

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

Calories: 348kcal | Carbohydrates: 59g | Protein: 4g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 35mg | Sodium: 160mg | Potassium: 362mg | Fiber: 3g | Sugar: 38g | Vitamin A: 288IU | Vitamin C: 9mg | Calcium: 61mg | Iron: 2mg

This easy Pina Colada Banana Bread recipe is our new favorite! Super moist and delicious banana bread topped with a pineapple-rum glaze and toasted coconut! | MomOnTimeout.com

Pina Colada all the things!

easy-pina-colada-fluff

Pina Colada Fluff

skinny-pina-colada-smoothie

Skinny Pina Colada Smoothie

pina-colada-fudge-recipe

Pina Colada Fudge

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By Trish - Mom On Timeout April 28, 2015 Bread, Breakfast, Favorites, Kid-Friendly, Recipes, Snacks

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Comments

  1. Elaine Meyer says

    October 2, 2015 at 9:15 AM

    Trish (or anyone else), To use rum liquor rather than extract in cake, how much should I use? I don’t want the batter to be too “watery”! Anyone try? Thanks, Elaine

    Reply
  2. Christine says

    May 13, 2015 at 10:44 AM

    Yummm, lookis seriously delicious! You had me at Pina colada! With my family too, I would need to double the recipe! Would love for you to share at OhMyHeartsie Girl Wordless Wednesday, I pin, tweet and share!
    Christine@CherishingaSweetLife

    Reply
    • Trish - Mom On Timeout says

      May 13, 2015 at 11:46 AM

      Thanks so much Christine!

      Reply
  3. Jay says

    May 11, 2015 at 6:21 AM

    New to cooking did you drain the pineapple before you used it?

    Reply
    • Trish - Mom On Timeout says

      May 13, 2015 at 11:48 AM

      Yes, drain the pineapple Jay!

      Reply
  4. Jamie @ Love Bakes Good Cakes says

    May 8, 2015 at 9:06 PM

    This would be an instant hit at my house – I would definitely need to bake two loaves just to be sure I got any! 🙂 Thank you for joining us at Freedom Fridays! Pinned and scheduled a Facebook share! Have a great weekend, Trish!

    Reply
  5. Cyndi - My Kitchen Craze says

    April 30, 2015 at 9:34 PM

    This bread sound amazing!! I love banana bread and with pina colada! Yum!! And I love your pour shot! It looks awesome. 😉

    Reply
  6. Carol at Wild Goose Mama says

    April 30, 2015 at 1:02 PM

    You snagged me with the title. I absolutely love pina coladas and that type of flavor in anything.
    What a great idea for bread.

    Reply
  7. Jocelyn @BruCrew Life says

    April 30, 2015 at 5:31 AM

    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!!!

    Reply
    • Trish - Mom On Timeout says

      April 30, 2015 at 8:21 AM

      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!

      Reply
  8. Julianne @ Beyond Frosting says

    April 29, 2015 at 10:00 PM

    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.

    Reply
    • Trish - Mom On Timeout says

      April 30, 2015 at 8:21 AM

      LOL! You crack me up Julianne!!

      Reply
  9. Nicole says

    April 29, 2015 at 9:59 PM

    Two of my favorites: Pina Colada and Banana Bread! Love It!

    Reply
    • Trish - Mom On Timeout says

      April 30, 2015 at 8:21 AM

      Thanks so much Nicole!

      Reply
  10. Kate @ Framed Cooks says

    April 29, 2015 at 4:42 AM

    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! 🙂

    Reply
    • Trish - Mom On Timeout says

      April 29, 2015 at 12:41 PM

      That’s the best plan I’ve heard all day Kate!

      Reply
  11. Margaret says

    April 28, 2015 at 8:20 PM

    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 !

    Reply
    • Trish - Mom On Timeout says

      April 29, 2015 at 12:42 PM

      You are SO sweet Margaret! Thank you so much!!

      Reply
  12. Lissa says

    April 28, 2015 at 7:35 PM

    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.

    Reply
    • Trish - Mom On Timeout says

      April 29, 2015 at 12:42 PM

      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!

      Reply
  13. Jocelyn (Grandbaby cakes) says

    April 28, 2015 at 6:39 PM

    I totally see why this bread is your fave. It is fantastic!!

    Reply
    • Trish - Mom On Timeout says

      April 29, 2015 at 12:50 PM

      Thanks Jocelyn!

      Reply
  14. Mir says

    April 28, 2015 at 2:27 PM

    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!

    Reply
    • Trish - Mom On Timeout says

      April 29, 2015 at 12:52 PM

      LOL! Mir! You know me TOO well 🙂 And so true!!

      Reply
  15. Averie @ Averie Cooks says

    April 28, 2015 at 1:42 PM

    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!

    Reply
    • Trish - Mom On Timeout says

      April 29, 2015 at 12:53 PM

      Real rum is a great way to go here Averie and could only make this bread even better. Thanks girl!

      Reply
    • Elaine Meyer says

      October 2, 2015 at 1:45 PM

      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!

      Reply
      • Sammysweets says

        January 13, 2016 at 11:53 AM

        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

        Reply
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Hi, I’m Trish!

Welcome to Mom On Timeout where I’m serving up real food for real families! Dinners, desserts, and everything in between!
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