Piña Colada Banana Bread
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Cook time: 
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Yield: 1 (8½ x 4½-inch) loaf; about 12 servings
Light and fluffy banana bread is kept moist with pineapple and is sweetly aromatic with coconut.
  • 2 cups (255 g) all-purpose flour
  • ¾ cup (60 g) unsweetened shredded coconut
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (200 g) sugar
  • ¼ cup (55 g) unsalted butter, at room temperature
  • 2 large eggs
  • 1 cup mashed ripe banana (about 2 medium bananas)
  • 1 (8 oz/226 g) can crushed pineapple, with juice
  • 2 teaspoons vanilla extract
  • ¾ teaspoon rum extract (optional)
  1. Preheat the oven to 350F. Grease a 9 by 5-inch or 8½ by 4½-inch loaf pan with butter and set aside.
  2. Whisk together the flour, shredded coconut, baking soda, and salt in a medium bowl.
  3. Place the sugar and butter in a large bowl and beat with a mixer at medium speed until well blended, about 1 minute. Add the eggs 1 at a time, beating well after each addition. Beat in the banana, pineapple with juice, vanilla extract, and rum extract.
  4. Use a wooden spoon to stir in the flour mixture, being careful not to over-mix.
  5. Pour the batter into the prepared loaf pan and bake until a wooden pick inserted in center comes out clean, about 1 hour.
  6. Cool the bread 10 minutes in the pan on a wire rack, then remove from the pan and cool completely on a wire rack before slicing.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/pina-colada-banana-bread/