Do you have friends who flood your Facebook and Instagram feed with tropical vacation pictures during spring break? I do. And to be honest, it makes me really stinkin’ jealous. Like, I like their pictures, but I’d also like them stop with the pictures, know what I mean?  They’re off sippin’ drinks out of coconuts on the beach in Jamaica and I’m slogging through cold rain puddles on my way to work. This time though, it worked out in my favor, because I was inspired to make this tropical pina colada banana bread.

This bread is sunny, sweet and oh so indulgent. The foundation of any bread recipe is the flour and I’ve used Bob’s Red Mill Organic Unbleached White Flour. This flour is made with organic hard red wheat…period. There are no additives. It’s the same high protein flour as used by professional bakers and is perfect for every

One of the things that I love about this pina colada banana bread is even though it tastes exotic, it’s not an expensive recipe to make. Here are a few tips and tricks I’ve found when making this pina colada banana bread.


  • 3 ripe bananas
  • 1/3 cup brown sugar packed
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1/3 cup melted butter
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoon rum flavoring
  • 1 1/2 cup Bob's Red Mill Organic Unbleached Flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 8 ounce can pineapple tidbits
  • 1/2 cup shredded coconut
  • 1 cup powdered sugar
  • 2 Tablespoons butter
  • 1 teaspoon rum flavoring
  • 1-2 Tablespoons pineapple juice


  1. Preheat the oven to 350 degrees and prepare a 8 x 4 inch loaf pan with nonstick baking spray. 
  2. In a medium sized mixing bowl, roughly mash the bananas. Add the egg, brown sugar, granulated sugar, vanilla, and rum flavoring. Blend together until well combined. Add the melted butter and mix again. 
  3. ...........................................

for full instruction please see :

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