Forktionary

Banana Nut Pina Colada Bread Recipe

Escape to paradise with every slice! This Banana Nut Pina Colada Bread infuses the classic banana nut loaf with the irresistible tropical twist of pina colada yogurt and a hint of Kahlúa. Imagine moist, tender banana bread bursting with toasted nuts, a creamy coconut-pineapple flavor, and a subtle coffee liqueur kick. It's the ultimate decadent treat for breakfast, brunch, or an unforgettable dessert. Make it extraordinary!

Prep Time 20 mins
Cook Time 75 mins
Calories 353.2 kcal
Protein 9g
Rating 5.0 (1 Reviews)
Banana Nut Pina Colada Bread 95

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Banana Nut Pina Colada Bread

  • 1 ¾ cups granulated sugar
  • 1 cup (2 sticks) softened unsalted butter
  • 4 large eggs
  • 1 cup pina colada yogurt
  • ½ cup milk
  • 2 tablespoons Kahlúa
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 3 ripe bananas
  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 cup chopped walnuts

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How to Make Banana Nut Pina Colada Bread

  1. Preheat oven to 350°F (175°C).
  2. Grease and flour two 9x5 inch loaf pans.
  3. In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ¾ cups granulated sugar using an electric mixer until light and fluffy.
  4. Add 4 large eggs one at a time, mixing well after each addition.
  5. In a separate bowl, whisk together 1 cup pina colada yogurt, ½ cup milk, 2 tablespoons Kahlúa, 1 teaspoon vanilla extract, and 1 tablespoon lemon juice.
  6. Add the wet ingredients to the creamed butter and sugar mixture and mix until just combined.
  7. In a separate bowl, mash 3 ripe bananas until smooth. Gently fold the mashed bananas into the batter using a spatula.
  8. In a separate bowl, whisk together 2 ½ cups all-purpose flour and 2 teaspoons baking powder.
  9. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  10. Stir in 1 cup chopped walnuts or pecans (optional: reduce milk to ¼ cup if omitting nuts).
  11. Pour the batter evenly into the prepared loaf pans.
  12. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If browning too quickly, tent with foil.
  13. Let the loaves cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

115g

Fat

39g

Carbs

17g

Recipe Categories (Choose a category and find related recipes!)

Breakfast & Brunch Sweets & Sides Desserts American Vegetarian Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Cuisine Preparation Occasion North American For Large Groups Breads Gifts Comfort Food Quick Breads Taste Mood Sweet Number Of Servings 4 Hours Or Less