Banana Pineapple Rum Bread Recipe

Name: Banana Pineapple Rum Bread Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. White Rum; 1/2 c. Dry Pineapple -- diced; 4 Tbsp. Butter, Unsalted; 3/4 c. Sugar; 1 x Extra Large; 2 lrg Bananas, Very Ripe -- Mashed; 1/3 c. Plain Yogurt; 2 c. All-Purpose Flour; 1/2 Tbsp. Baking Pwdr; 1/2 Tbsp. Baking Soda; 1 tsp Grnd Cinnamon; 1 tsp Grnd Nutmeg; 1 tsp Grnd Allspice; 1/2 tsp Salt; 1/2 c. Pecans -- minced Egg

Servings: persons

1/2 c. White Rum
1/2 c. Dry Pineapple -- diced
4 Tbsp. Butter, Unsalted
3/4 c. Sugar
1 x Extra Large
2 lrg Bananas, Very Ripe -- Mashed
1/3 c. Plain Yogurt
2 c. All-Purpose Flour
1/2 Tbsp. Baking Pwdr
1/2 Tbsp. Baking Soda
1 tsp Grnd Cinnamon
1 tsp Grnd Nutmeg
1 tsp Grnd Allspice
1/2 tsp Salt
1/2 c. Pecans -- minced Egg

1
Liberally grease a 9-inch loaf pan.
2
Preheat oven to 350 degrees.
3
Place the rum and pineapple in a bowl and let sit, covered for at least one hour.
4
In the bowl of a mixer (or possibly by hand), beat together the butter and sugar.
5
Add in the Large eggs and continue beating till light and fluffy, scraping down the sides of the bowl as necessary.
6
Add in the bananas and beat in, mixing well.
7
Beat in the yogurt; don't be alarmed if mix curdles.
8
In a mixing bowl, combine the flour, baking pwdr, baking soda, cinnamon, nutmeg, allspice and salt.
9
Add in to the bowl and mix till well blended.
10
Drain the pineapple and mix in the pecans.
11
Transfer batter to a 9-inch loaf pan and bake for 45 to 55 min or possibly till the bread passes the toothpick test.
12
Remove the pan from the oven and let it sit for 10 min, before turning out on a rack to cold.

993

kcal

Calories

Fat

158

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 c. White Rum, 1/2 c. Dry Pineapple -- diced, 4 Tbsp. Butter, Unsalted, 3/4 c. Sugar, and more.

Yes, Banana Pineapple Rum Bread Recipe falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!