Piña Colada Banana Bread
A banana bread with a tropical and refreshing twist! Super moist and completely dairy-free. The pineapple adds a juicy and tangy touch, coconut brings crunch and richness, and the rum glaze gives it a decadent, vacation-like finish.
A tropical, refreshing twist on classic banana bread, vegetarian and dairy-free
Banana bread is one of my go-to comforting classics because it’s so easy and practical to make. You actually loved my chocolate banana bread version (decadent, I know—recipe here).
Inspired by iconic Piña Colada flavors, this version is summery and takes us out of our routine!
Every slice is incomparably moist, made without any dairy or butter, where the sweetness of ripe bananas blends with the natural richness of coconut milk. No need to add extra oil, since coconut milk has enough natural fat to do all the work.
Shredded coconut and the tangy freshness of juicy pineapple pieces create a wonderfully satisfying interplay of textures, subtly enhanced by a hint of dark rum and a rum-lime zest glaze.
Both vegetarian and accessible, this simple recipe reinvents traditional banana bread into a fresh, fragrant treat that is perfect for late breakfasts or lazy summer afternoons. It really makes you want to head to the tropics!
Notes: The glaze is optional. You can also omit the rum or use rum extract instead. A simple lime glaze works wonderfully too.
Why make this recipe?
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Tropical flavors that break the routine: the original combination of banana, juicy pineapple, coconut, and a hint of rum completely reinvents classic banana bread into a summery dessert that shakes up your baking habits.
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An extra-moist loaf with no added fat: this recipe uses neither butter nor oil, relying entirely on the natural fats in canned coconut milk to create a rich, tender, and melt-in-your-mouth crumb.
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Naturally dairy-free and vegetarian: this loaf is perfectly suited for those avoiding lactose or following a vegetarian lifestyle, without ever compromising on indulgence.
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A festive recipe that feels like a getaway: with sunny notes of rum, pineapple, and lime, this banana bread captures the pure essence of a beachside cocktail, instantly turning dessert or brunch into a mini vacation!
Tips for a perfect recipe:
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Watch out for excess pineapple juice: pineapple is full of water. After measuring the pieces, gently press them in a fine mesh sieve or using paper towels, and save the juice for the glaze! Skipping this step risks creating soggy, dense spots in the crumb.
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You must use full-fat canned coconut milk: shake the can well before opening to blend the cream and water. Avoid light versions or cartons, because this natural fat replaces butter and oil in this recipe!
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Do not overmix: when folding in the dry ingredients, stir with a spatula just until the flour disappears. Overmixing develops the gluten, making the loaf rubbery rather than tender and moist.
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Keep a close eye on the toasted coconut: coconut can burn in mere seconds. Stay right by the pan over medium-low heat, stir constantly, and as soon as it turns a nice caramel color, immediately transfer it to a bowl. This step adds tons of flavor to the glaze, but it’s optional.
- Add lime zest in the batter directly into the dry ingredients or wet mixture alongside the vanilla and rum. It lifts the tropical fruit flavors and bridges the gap between the rich coconut milk and the bright pineapple.
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For an alcohol-free version: Replace the dark rum with alcohol-free rum extract (found in the baking aisle). Since it is very concentrated, just use ½ tsp of rum extract in the batter to replace the tablespoon of dark rum, and add a single drop to the glaze. A splash of water or pineapple juice will make up for the missing liquid volume in the glaze. You can also make a rum-free glaze using lime juice, pineapple juice, and vanilla extract.
Preheat the oven to 350°F (180°C).
Line a 9 x 5-inch loaf pan with parchment paper, then lightly oil or butter it.
In a large bowl, mash the bananas until smooth. Add the sugar, maple syrup, egg, and coconut milk, then mix well. Stir in the vanilla and rum (along with the bonus lime zest).
In another bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix just until combined (do not overwork the batter).
Gently fold in the well-drained pineapple chunks and shredded coconut. Pour the batter into the prepared pan. Bake for about 55 to 65 minutes (or until a toothpick inserted in the center comes out clean). Let cool completely in the pan before unmolding.
Laisser refroidir complètement dans le moule avant de démouler.
Heat a skillet over medium-low heat without adding any oil or fat. Toast the coconut, stirring constantly, until golden brown. Immediately transfer to a bowl to stop the cooking and let cool.
In a small bowl, whisk together the powdered sugar, pineapple juice, and rum until smooth. Stir the cooled toasted coconut into the glaze.
Immediately drizzle the mixture over the completely cooled banana bread. Finish by scattering a little freshly grated lime zest over the top before serving.
Bon appetit and enjoy!
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