Description
Moist, flavorful banana bread with rum, pineapple, and optional nuts/coconut for a tropical, decadent treat.
Ingredients
Scale
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup shredded coconut (optional)
- 1/4 cup dark rum (optional, for a boozy kick!)
- 1/4 cup pineapple juice (optional, for extra tropical flavor)
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
Instructions
- Prepare Banana Mixture: Mash bananas in a large bowl. Add softened butter and sugar, then cream together with an electric mixer until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract, rum and pineapple juice (if using).
- Combine Dry and Wet Ingredients: In a separate bowl, whisk together flour, baking soda, salt, nutmeg, and cinnamon. Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Fold in nuts and/or coconut (if using).
- Bake: Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. Pour batter into the pan and spread evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs attached. Tent with foil if the top browns too quickly.
- Cool and Serve: Let cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely. Slice and serve plain or with your favorite toppings.
Notes
- For extra moist banana bread, add 1/4 cup of sour cream or Greek yogurt to the batter.
- For a chocolatey twist, add 1/2 cup of chocolate chips to the batter.
- For a healthier option, substitute half of the all-purpose flour with whole wheat flour. You can also reduce the amount of sugar slightly.
- To prevent the banana bread from sinking in the middle, make sure your oven temperature is accurate and avoid opening the oven door too often during baking.
- To make banana muffins, pour the batter into muffin tins lined with paper liners and bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Spice it up: Add a pinch of ground cloves or cardamom to the batter for a warm, spicy flavor.
- Nut-free option: Simply omit the nuts from the recipe.
- Gluten-free option: Use a gluten-free all-purpose flour blend in place of the regular all-purpose flour. You may need to add a little extra liquid to the batter to achieve the desired consistency.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze banana bread for longer storage. Wrap it tightly in plastic wrap and then in aluminum foil, or place it in a freezer bag. It will keep in the freezer for up to 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes