Frugal Foodie Mama: Pina Colada Banana Bread with a Buttered Rum Glaze

Thursday, December 6, 2012

Pina Colada Banana Bread with a Buttered Rum Glaze

This incredibly moist & decadent Pina Colada Banana Bread with a Buttered Rum Glaze is a must-make boozy treat...
This incredibly moist & decadent Pina Colada Banana Bread with a Buttered Rum Glaze is a must-make boozy treat.

The first part of the year (aka, what we bloggers deem the first quarter) is usually the slowest time of the year as far as new work for bloggers goes. But I have been putting that "extra" free time to good use by updating some of my most popular posts on the blog. These posts are oldies, but goodies that were in desperate need of some pretty new photos. This recipe for Pina Colada Banana Bread with a Hot Buttered Rum Glaze first appeared on Frugal Foodie Mama in December of 2012 and has been directly pinned from the site over 33,000 times since then! It was definitely deserving of a fresh new makeover... ;)

From my original post in December 2012...
This incredibly moist & decadent Pina Colada Banana Bread with a Buttered Rum Glaze is a must-make boozy treat.

Two very ripe bananas, leftover crushed pineapple from the Crock Pot Chicken Teriyaki Sandwiches I made last week, and one very large bottle of rum.... These are the ingredients that inspired my newest culinary creation- Pina Colada Banana Bread with a Buttered Rum Glaze.  
According to my son, I should have deemed this banana bread the Drunken Sailor. ;)  But no matter what you choose to call this bread, it is incredibly moist and so flavorful.  If you are one to partake in a refreshing pina colada here and there, then you will enjoy this little taste of the tropics as the weather continues to turn colder.  The glaze was inspired by a winter favorite though- hot buttered rums. The best of both worlds, right? 
This incredibly moist & decadent Pina Colada Banana Bread with a Buttered Rum Glaze is a must-make boozy treat.
Pina Colada Banana Bread with a Buttered Rum Glaze

by Frugal Foodie Mama
Prep Time: 10 minutes
Cook Time: 1 hour, 10 minutes
Ingredients (1 loaf)
    For the pina colada bread
    • 1 1/2 cups flour
    • 1/2 cup sugar
    • 1/2 cup brown sugar
    • 1/2 tsp salt
    • 1 tsp baking soda
    • 1/2 cup canola oil
    • 2 eggs
    • 1 tsp coconut extract (my newest obsession)
    • 8 oz crushed pineapple, drained
    • 2 ripe bananas, mashed
    • 1/2 cup sour cream
    • 1/2 cup + 2 tbsp shredded coconut
    • 1/4 cup rum (I used Captain Morgan spiced rum.)
    For the buttered rum glaze
    • 5 tbsp butter
    • 1/3 cup rum
    • 1/2 tsp vanilla
    • 1 1/2 cups powdered sugar
    Instructions
    Preheat your oven to 350 degrees. Spray a bread pan with cooking spray.

    In a small bowl, whisk together the flour, sugars, baking soda, and salt. Set aside.
    In a large bowl, whisk together the canola oil, eggs, and coconut extract. Then mix in the bananas, pineapples, sour cream, and rum.
    Mix the flour mixture into the wet ingredients. Mix well. Then fold in the 1/2 cup of shredded coconut.

    Pour the bread batter into the prepared pan. The bread will take about 1 hour, 10 minutes to bake. After the first 10 minutes of baking, pull the loaf of banana bread out of the oven and sprinkle the top of the loaf with the remaining 2 tbsp of coconut. Bake for the remaining 60 minutes, or until a toothpick inserted in the middle comes out clean.
    Allow the bread to cool in the pan for about 10 minutes and then turn out onto a wire rack.

    While the banana bread is cooling, prepare the Buttered Rum Glaze. In a small saucepan, heat the butter until melted. Add the rum and the vanilla. Cook over medium heat for about 3-5 minutes.
    Remove the buttered rum from the heat and pour into a smaller bowl. Allow to cool for 15-20 minutes. Once cooled, whisk in the powdered sugar until smooth.

    Pour the glaze all over the top of the cooled Pina Colada Banana Bread.
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    This incredibly moist & decadent Pina Colada Banana Bread with a Buttered Rum Glaze is a must-make boozy treat.

    Slice and enjoy!  I will tell you this banana bread is very dessert like.  I am not saying that you can't eat this for breakfast or anything.  I am just forewarning you that you may end up eating it all hours of the day.  Like I may or may not have... ;)

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    15 comments :

    1. OMG. This is ooey gooey yummy goodness! The icing looks fantastic!

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    2. I made a pina colada cake last week. This looks great and right up my alley.
      Found your blog on the GYB hop party.
      Dawn from http://spatulasonparade.blogspot.com

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    3. Oh my goodness, I just want to scoop up the buttered rum glaze with my finger! Yummy!!

      Jill @ Dreaming All Day

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    4. Oh my heavens, this looks decadent! Wow....

      Thanks for linking up again! :)
      http://www.luluandsweetpea.com/2012/12/the-pinspiration-project-16.html

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    5. This sounds amazing with that buttered rum glaze!

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    6. Looks gorgeous and sounds delicious!
      I love this cake :)

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    7. This looks AMAZING!! I will be taking this to my next holiday party!! YUMMY!! I found you through the This Gal Cooks Link Party!! Following!! :)

      ~Amanda
      www.thesunshinetoker.com

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    8. Oh that looks delicious, I happen to have a few bananas in the freezer waiting to be made into bread!

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    9. Oh, thank you so much everyone!! :) This is by far the BEST banana bread I have ever made- no joke!

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    10. i know this has got to be wonderful, BUT, i need a non-alcholic version. so if i used rum extrect instead, how much do you think i would need? also would i need an additional amount of some liquid to help to replace the rum?

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    11. I just made just had a slice with it was still warm.........I think I just went to Heaven. Oh my, it was so good I did lick up the run off glaze with my finger! I did make a few adjustment to your recipe...spendid and light brown sugar. I had made a cheesecake just before and I thought I had save somw sour cream but I d use it so I borrow from my neighbor Greek yoguert with pineapple. The bread is very light and moist. I did not use all of the glaze because of my husband is diabetic. I promised I would go like so he at least have a bite. I am having dinner guest Friday and ar egiving them a choice of my sugar free lemon cheesecake or your bread with coffee. I bet both! Thank you for sharing this creation with us!

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      Replies
      1. Awwwwww... thank you so much for all the kind words! :) Oh, and I love the idea of using pineapple Greek yogurt. I am actually delving into using Greek yogurt more in my recipes. I pretty much find sour cream and yogurt interchangeable when it comes to baking. :) I hope your dinner guests love the bread as much as you do!

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    12. I love the icing in the photograph, it really is irresistible! Pinned! Thanks for linking up to Saturday Dishes! ~ Paula

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