Ingredients
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
Instructions
- Preheat oven to 325F. Grease a loaf pan and set aside.
- 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.)
- Combine the dry ingredients in a small bowl and stir into the wet ingredients until just combined.
- Stir in the pineapple and coconut and pour into prepared loaf pan.
- Bake for 60-70 minutes or until an inserted toothpick comes out clean.
- Let cool in pan.
- Whisk together the powdered sugar, pineapple juice, and rum extract and drizzle over the top of the bread. Sprinkle with toasted coconut.
Toasted Coconut
- 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 😉
Original recipe and more pictures visit: Pina Colada Banana Bread @ momontimeout.com