Boozy Banana Bread

Overhead photo of banana bread on a wire rack with bananas and a bottle of rum

5 from 4 votes

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!

Prep Time15

Cook Time55

Total Time1 10

Course: Breakfast, Dessert

Cuisine: American

Keyword: bananas, brown butter, cream cheese frosting, pecans, pineapple, Quick Bread

Servings: servings

Calories: 604kcal

Author: MaryAnn Dwyer

Ingredients

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

Instructions

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.

Notes

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.

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