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Banana bread-lovers, this Piña Colada Banana Bread is a must-try if you enjoy the tropical flavors of pineapple and coconut!

Pina Colada Banana Bread 1

I’m weird in that I don’t like bananas much.

I buy them for two reasons: 1) they’re one of my hubby’s favorite fruits (not surprising, since we have pretty much opposite tastes in food), and 2) to let them ripen to near-rotting (yup, I love them super sweet) and either freeze them to use in smoothies or make banana bread. See? I’m weird.

(But I’ve found banana bread to be one of the most versatile baked goods to play with, and if you’re a food blogger, odds are you enjoy playing in the kitchen.)

Pina Colada Banana Bread 2

This banana bread is lighter and fluffier than most. The magic of pineapple and coconut combine in a sweetly aromatic loaf that’s completely enticing. A touch of rum extract is optional, but a nice way to round out the piña colada flavor.

What’s the craziest flavor of banana bread (or banana bread-flavored food) you’ve ever tried?

Pina Colada Banana Bread 3

Piña Colada Banana Bread
Prep time: 
Cook time: 
Total time: 
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.

If you’re craving more banana bread recipes…

Best Banana Bread

Best Banana Bread

Peanut Butter Banana Bread Whoopie Pies

Peanut Butter Banana Bread Whoopie Pies

Banana-Sour Cream Coffee Cake with Brown Sugar-Pecan Swirl

Banana-Sour Cream Coffee Cake with Brown Sugar Pecan Swirl

And here are a few notable banana bread recipes from around the internet that are calling my name…

Banana Bread Brownies with Vanilla Caramel Glaze from Averie Cooks

Banana Bread Dip from Mother Thyme

Blueberry-Lemon Banana Bread with Cream Cheese Glaze from Cooking Light

Caramel Rum and Banana Bread Pudding from Bakers Royale

Hot Fudge Fluffernutter Banana Bread from Crazy for Crust

Peanutty Chocolate Chip Banana Bread from Taste and Tell

Faith, author of An Edible Mosaic.
About Faith

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

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  1. Awesome recipe, baked it over the Labour day weekend and everyone loved it!

  2. My husband is a banana fanatic too. :-) But I’m partial to banana bread. This week we’re dining on dark chocolate banana bread with sunflower seeds. Mmm. Will thoroughly enjoy trying your version though. :-)

  3. I love banana bread and aside from chocolate have never really added anything else to it. THIS I need to try! Love coconut and pineapple (and of course bananas) – this’ll be a sure thing in my home!

  4. I don’t really like bananas except in smoothies or baked goods either…so I totally get where you’re coming from. this banana bread is really something else. So much to love about it!

  5. Wow! This combination looks incredible and I have never thought of putting these flavors together. I happen to have some rotting bananas (eww gross) that need to be used ASAP. So happy I found this recipe and your blog.

  6. Making this! I’m the same way with bananas. I make banana muffins on the regular, but rarely eat a banana. This bread sounds perfect!

  7. Delicious flavour and great texture!



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