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Pina Colada Banana Bread

Piña Colada Banana Bread

Sophia Inza
Bananas and pineapple come together to make a dessert that is a cross between your favorite snack and favorite cocktail. 
Prep Time 15 mins
Cook Time 5 hrs 23 mins
Total Time 5 hrs 23 mins
Course Dessert, summertime
Servings 1 loaf


For the bread:

  • 3 ripe bananas
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 6 tbsp butter softened
  • 1/2 tsp vanilla extract
  • 1 tsp rum or 1/2 tsp rum extract
  • 1 1/2 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 3/4 cup pineapple bits
  • 1 cup shredded coconut

Rum Glaze

  • 1/2 cup powdered sugar
  • 2 tbsp. pineapple juice
  • 1 tsp. rum
  • 1/2 cup toasted shredded coconut


For the bread:

  • Preheat oven to 325F. Line a 9x5 loaf pan with parchment paper and grease. Set aside.
  • Peel and mash the bananas in a large bowl until no chunks are left. Stir in the sugars, egg and butter until well combined. Add in the extract and rum (or only extract if you prefer!). 
  • Combine the flour, baking powder, baking soda and salt. Then add to your wet ingredients and stir until just combined. 
  • Stir in the pineapple bits and shredded coconut and pour into your loaf pan.
  • Bake for about an hour and check with a toothpick. Check in 5 minute increments after that if it still isn't done. Let it fully cool in pan then remove and set on a plate.

For the topping:

  • While the bread is cooling, toast your coconut. Add the 1/2 cup coconut flakes to a pan over medium-low heat and stir constantly until golden. Transfer to a small dish and let it cool down.
  • As the coconut cools, go ahead and make the rum glaze. Combine the powdered sugar, pineapple juice and rum until a glaze comes together.
  • Make small holes on the top of your bread using a toothpick or fork. Pour the glaze over the top and immediately top with the toasted coconut. Let it harden a little bit and then slice and enjoy!
Keyword banana bread, bread, dessert, summer