It’s time to let those bananas brown and bake a loaf of this Boozy Banana Bread! It’s an incredibly easy, super tasty loaf that’s loaded with bananas, pineapple, dark rum and topped with pecans and the creamiest cream cheese frosting ever!
The BEST Boozy Banana Bread
Who’s got some brown bananas on their kitchen counter just begging to be baked into a SUPER delicious banana bread??
I can’t even count how many times I’ve made banana bread from extra bananas from my weekly trips to the market. Sometimes we devour them before they get brown, other times I’ve got a bunch of leftovers.
My Easy Brown Butter Banana Bread is one of our faves, as well as my Coconut Chocolate Chip Skillet Banana Bread. I’ve made both for family and friends countless times and I don’t mean to toot my own horn, but they always get rave reviews.
Well, today I’m tooting someone else’s horn.
I made our neighbors Jessica and Curtis a loaf of my brown butter banana bread a few months back when Jessica gave me some extra bananas. They both enjoyed the loaf and asked for the recipe.
When Curtis celebrated his birthday recently and Jessica asked what kind of cake he’d like, he asked her to make my banana bread. And since Curtis enjoys his banana bread with some added pineapple, Jessica changed up my recipe to add some crushed pineapple, dark rum, pecans and my recipe for cream cheese frosting….HELLO, new favorite banana bread! This is one fantastic loaf!
Boozy Banana Bread Ingredients
• all-purpose flour
• baking soda
• granulated sugar
• dark rum
• crushed pineapple
Cream Cheese Frosting Ingredients
• cream cheese
• unsalted butter
• confectioners’ sugar
• vanilla extract
Obviously, it’s got fruit in it, so it not only appropriate for breakfast, but the rich, ulta-creamy cream cheese frosting also makes it the PERFECT dessert! Absolutely fit for a celebration!!
Thanks so much for the inspirtaion Jessica and Curtis! Enjoy!
A Few Cook’s Notes for Boozy Banana Bread
Make sure your bananas are extremely brown and soft before you make your banana bread.
I like to frost the top of the loaf and then after I slice, I serve with any extra frosting. We love to spread extra on our slices. It’s soooo good!
You can opt to sprinkle some pecans on top of your loaf if you’d like. You could also use walnuts, or omit totally if you’re not a nut fan, or if someone has an nut allergy.
More Banana Recipes to Enjoy
Boozy Banana Bread
- 1/2 cup (one stick) butter, melted and browned
- 1 2/3 cup all-purpose flour
- 1 tsp. ground cinnamon
- 1 tsp. baking soda
- 3 overripe bananas
- 2/3 cup granulated sugar
- 1 large egg, room temperature and lightly beaten
- 8 oz. crushed pineapple, drained
- 2 1/2 Tbsp. dark rum
- 1 tsp. vanilla extract
- 1/3 cup pecans, roughly chopped for sprinkling on top of loaf, if desired
Cream Cheese Frosting
- 8 oz. cream cheese, softened to room temperature
- 1/2 cup (one stick) unsalted butter, room temperature
- 3 cups confectioners' sugar, sifted
- 2 tsp. vanilla extract
- 1/8 tsp. salt
Boozy Banana Bread
- Preheat oven to 350 degrees. Place rack in middle of oven.
- Spray a 9x5 inch loaf pan generously with non-stick cooking spray.
- Melt the butter in a small pot over medium heat stirring occasionally. Watch carefully so it doesn't burn. Cook for 3-4 minutes until the butter begins to give off a nutty aroma and begins to brown. Remove from heat and set aside.
- In a medium bowl, whisk together flour, cinnamon and baking soda. Set aside. In a large bowl, mash bananas with a fork. Add the melted brown butter. Add the sugar, egg, crushed pineapple, dark rum and vanilla and stir with a rubber spatula until well blended. Stir in the flour mixture and mix until just combined.
- Pour batter into prepared pan. Bake for 50-55 minutes or until tester comes out clean when inserted into center of loaf. If bread is browning too quickly tent it with a piece of tinfoil. Remove from oven and let cool on wire rack for 15 minutes before removing from pan.
Cream Cheese Frosting
- Add cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 1-2 minutes until well blended. Gradually add the confectioners' sugar, vanilla, and salt. Increase speed to high and continue to beat until light and fluffy, scraping down the sides of the bowl as needed. Spread the frosting on the cooled banana bread in an even layer. Sprinkle the frosting with the pecans, if desired. Serve the banana bread with any leftover frosting.