Pina Colada Banana Bread



  • 3 ripe bananas
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 1 egg, room temperature
  • 6 tbsp butter, softened
  • ½ tsp vanilla extract
  • 1 tsp rum extract
  • 1½ cup all purpose flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • 1 cup pineapple tidbits
  • 1 cup sweetened shredded coconut

Pineapple-Rum Glaze

  • ½ cup powdered sugar
  • 2 tbsp pineapple juice
  • 1 tsp rum extract
  • ½ cup toasted coconut


  1. Preheat oven to 325F. Grease a loaf pan and set aside.
  2. 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.)
  3. Combine the dry ingredients in a small bowl and stir into the wet ingredients until just combined.
  4. Stir in the pineapple and coconut and pour into prepared loaf pan.
  5. Bake for 60-70 minutes or until an inserted toothpick comes out clean.
  6. Let cool in pan.
  7. Whisk together the powdered sugar, pineapple juice, and rum extract and drizzle over the top of the bread. Sprinkle with toasted coconut.

Toasted Coconut

  1. 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 😉

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