Banana Nut Pina Colada Bread
Transport your taste buds to a tropical paradise with Banana Nut Piña Colada Bread, a moist and flavorful loaf that combines the comforting sweetness of ripe bananas with the tropical flair of crushed pineapple and shredded coconut. Each bite is studded with crunchy walnuts or pecans, creating a delightful texture contrast. Infused with a hint of aromatic vanilla and optional rum extract for an island-inspired twist, this easy-to-make quick bread is wonderfully versatile—perfect for breakfast, brunch, or an indulgent snack. Whether enjoyed plain or topped with toasted coconut flakes, this one-bowl wonder is ready in just over an hour and is sure to infuse your kitchen with the irresistible aroma of the tropics. Keywords: banana bread, tropical dessert, piña colada bread, coconut banana bread, quick bread recipe.
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Recipe Information
Ingredients
- 3 medium Ripe bananas
- 1 cup Crushed pineapple (drained)
- 0.5 cup Shredded sweetened coconut
- 0.5 cup Chopped walnuts or pecans
- 0.5 cup Unsalted butter (melted)
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar (packed)
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Rum extract (optional)
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the ripe bananas until smooth. Stir in the drained crushed pineapple, shredded coconut, and chopped nuts.
In a separate bowl, whisk together the melted butter, granulated sugar, brown sugar, eggs, vanilla extract, and rum extract (if using) until smooth.
Pour the wet mixture into the banana and pineapple mixture. Stir until combined.
In another bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring just until no streaks of flour remain. Do not overmix.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Serve plain or with a smear of butter. For extra tropical flair, you can sprinkle toasted coconut on top before serving.
Nutrition Facts
Calories |
3633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.7 g | 215% | |
| Saturated Fat | 90.1 g | 450% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 1151 mg | 50% | |
| Total Carbohydrate | 517.0 g | 188% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 296.5 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1101 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
