In this day of Tweets, pins and e-mails things move at a rapid fire pace. There aren’t too many “old fashioned” things that people still do….or are there? I think making and eating banana bread is still one of those few “old timey” things that people still enjoy doing. It only takes about 10 minutes to mix up an easy banana bread recipe and it uses up some less than pretty fruit that might otherwise go to waste. So in the time it takes you to go through your e-mail, you can have a tasty treat as a reward for cleaning out those e-mails that have been cluttering up your in box.
I think I learned how to make banana bread when I was a little kid. In fact, it was probably one of the very first things I learned how to make. It is one of those things that you can mostly make, by yourself, when you’re little….measure, mash, dump and stir is all the more difficult it gets until it’s time to toss it into the oven. And when that banana bread comes out of the oven, you feel such a sense of accomplishment. Even today, I find myself making banana bread when I’ve had some major cooking disasters so I feel like I’ve accomplished something in the kitchen beyond creating an epic mess.
I’ve got a couple of banana bread recipes on here that I love. I’ve got the super loaded one (with chocolate and banana chips) that I make for my mother in law and I’ve got my basic, easy banana bread recipe, that’s the springboard recipe for any and all versions that I make.
Today’s recipe takes the humble banana bread recipe to new heights. I can’t even call this bread. The addition of pineapple and macadamia nuts in the batter and the coconut and macadamia nut topping combined with a rum glaze takes the humble banana bread into the world of cake. Piña colada cake, to be more exact.
Sure, the piña colada is a pretty tasty cocktail but why leave that delicious combination of pineapple, coconut and rum confined to a glass? This piña colada cake is something you can eat as a snack or for a delicious breakfast. Soaking this piña colada cake in a little mixture of egg and milk, turning it into french toast (with a little coconut syrup), could turn brunch into decadent treat you’ll want to make again and again.
So what are you waiting for? This is still an easy banana bread recipe. Turning it into a piña colada cake is just another easy step. Don’t tell anyone how easy it is to make. They’ll never believe you anyway.
Happiness is always the best revenge
Recipe: How to Make Banana Bread into Piña Colada Cake
- 2/3 Cup Granulated Sugar
- 5 Tablespoons (1/3 cup) Unsalted Butter at Room Temperature
- 1 3/4 Cups All-Purpose Flour
- 1 1/4 Teaspoons Baking Powder
- 1/2 Teaspoon Baking Soda
- 2 Large Eggs
- 2 Tablespoons Coconut Milk
- 1 Tablespoon Dark Rum
- 2 Ripe Bananas (really ripe bananas)
- 1/2 Cup Drained Crushed Pineapple
- 1/2 Cup Chopped Macadamia Nuts
- 1 1/2 Cup Unsweetened Coconut Flakes (toasted)
- 1/2 – 3/4 Cups Macadamia Nuts (toasted)
- 1 Cup Powdered Sugar
- 2 Tablespoons Dark Rum
- 3 Tablespoons Coconut Milk
- Preheat the oven to 350 degrees Farenheit.
- Butter and flour 8 1/2 x 4 1/2 loaf pan. To further reduce sticking, you can also cut a piece of parchment paper the size of the bottom of the pan. Place the parchment paper in the bottom of the pan and butter that as well.
- In a large bowl, beat the butter and sugar on high speed. Beat for 2 – 3 minutes or until light yellow in color and lighter in texture.
- Add the flour, baking powder and baking soda to the butter mixture. Blend until combined.
- Slowly add in the eggs, coconut milk and rum beat to combine.
- Fold in the bananas, pineapple and nuts.
- Once thoroughly combined, pour into the buttered and floured loaf pan. Spread the batter evenly.
- Bake for 50 minutes or until a toothpick inserted in the middle of the loaf comes out clean.
- Let cool for 10 minutes, then remove loaf, from the pan, to a cooling rack.
- While the bread is baking, mix up the topping.
- Pour the coconut flakes into a large saute pan and toast over high heat until the edges begin to brown and you start smelling the coconut.
- Remove from heat.
- Add Macadamia nuts to the pan (if you didn’t buy toasted nuts) and toast them the same as you did with the coconut.
- In a medium size bowl, stir the sugar, rum and coconut milk until everything is well combined.
- Stir the cooled coconut and macadamia nuts into the sugar mixture.
- Once the banana bread has cooled, you can top it with the macadamia nut and coconut topping.
- Place a pan or sheet of foil under the cooling rack with the bread on it.
- Use your hands to pile the nut and coconut mixture on top of the banana bread.
- Let sit for a couple of hours to firm up. Check the pan (or foil) for any liquid that may have ended up there and re-pour that over top of the cake.
- Let sit for at least 4 hours, so that everything firms up and it is easier to cut without all of the topping falling off when you cut it.
I used raw/unsalted macadamia nuts, but using roasted and salted nuts for the topping would be delicious (you’d get that salty sweet thing going).
The coconut milk that I used is the kind that comes in the boxes and about 50 calories per 1 cup (most of the time it’s called coconut beverage). But you could use actual coconut milk or regular milk in this recipe if you like.
Preparation time: 20 minute(s)
Cooking time: 50 minute(s)
Diet type: Vegetarian
Number of servings (yield): 8
Culinary tradition: USA (General)