Eating this sweet and moist pineapple bread is like being on your own little tropical island…
One Bowl Pineapple Bread
Thank you so much for your amazing comments on my previous post.
Still so hard to believe it’s real.
Sending you all hugs, and possibly a slice of homemade pineapple bread, if I don’t eat the whole loaf first. This secretly healthy and vegan pineapple bread could not be easier to make – you literally throw everything into a bowl and it’s ready to go!
Alright fine, maybe not quite literally. Please don’t play basketball with the ingredients.
Especially if your basketball skills are like mine (i.e. pretty much zero), that would not end well…
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I’m kind of in love with pineapple lately.
It started with my Sticky Pineapple Cauliflower.
And then I was eating it wondering why I don’t make more things with pineapple, because whenever I do, I feel like I’m on an island in Hawaii instead of sitting in my apartment.
I mean… my apartment is nice and all, but it’s not Hawaii.
Maybe I should move to Hawaii.
Hmmm…
Also try these Pineapple Muffins
Above – watch the video how to make pineapple bread
On second thought, I’ll just stay here and eat more pineapple banana bread.
If you’re not a fan of banana, I’ve also linked to a banana-free version of the recipe so you don’t have to miss out.
The recipe can be completely oil free if desired.
Or you can use coconut oil or add a handful of shredded coconut to the healthy pineapple bread, because pineapple + coconut is one of the best food combinations out there – it’s like a piña colada in the form of a breakfast loaf. Also, just in case anyone else besides me noticed, please ignore the oven that needed to be cleaned in the video and rest assured it’s much better now.
Serve the pineapple bread recipe plain, or frosted with coconut butter, cream cheese (or vegan cream cheese), or coconut whipped cream!
Pineapple Bread
Ingredients
- 2 cups spelt, white, or oat flour
- 1 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp salt
- 1 1/2 cups overripe mashed banana (360g) (or this banana free version)
- 1/2 cup crushed pineapple, drained
- 1/2 cup pure maple syrup, honey, or agave
- 3 tbsp coconut milk or milk of choice
- 3 tbsp oil OR additional milk of choice
- 2 tsp pure vanilla extract
- optional 1/4 tsp coconut extract
- optional walnuts, shredded coconut
Instructions
- Preheat the oven to 350 F. Grease a 9×5 loaf pan or line with parchment. Combine first 4 ingredients in a bowl, adding shredded coconut and/or crushed nuts if desired. Add all remaining ingredients, stir to form a batter (do not overmix), and smooth into prepared pan. Bake on the center rack 25 minutes, then do not open the oven door at all but turn off the heat and let sit in the closed oven 10 additional minutes. If it’s still undercooked at this time, simply turn the oven back on and continue baking—checking every 5 minutes–until a toothpick inserted into the center comes out mostly clean. Let cool. Cover and refrigerate overnight. The taste and texture are much better the second day, so I highly recommend waiting if you can. Leftovers can be sliced and frozen for up to a month.View Nutrition Facts
Video
Notes
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This looks AMAZING, Katie! Thank you for sharing! I’d like to try making it as mini-muffins, would that be possible? And if so, what baking time would you recommend? Thank you!
I’m sure it would definitely work! We haven’t tried so can’t really recommend a baking time, but mini muffins cook much more quickly than banana bread, so I’d probably peek into the oven (without opening the door) after ten minutes to see how far along they are. Be sure to report back if you try!
Jason (media relations)
Awesome, thank you!
This looks so delicious, and I have all the ingredients to make it right now!
Paige
Can I replace the mashed banana with applesauce?
It might be too watery and not sweet enough, but you never know! Be sure to report back if you try.
This looks so good. I will make it as a treat for my children to “celebrate” their return to school from summer vacation!
I just can’t help but think this bread is exactly like a pina colada assuming you add the coconut!! Love how tropical and summery this is 🙂
HI! I love your blog!!!!!!!!!!!!!!!!!
Katie, you have created an EMPIRE with your blog. It’s remarkable with how much your platform has grown and how hard you’ve worked to achieve the recognition you deserve. This recipe looks like a no-fail too! Then again, all of your recipes do. Congratulations, though I am sure you get enough of those already! 😉
About how many overripe bananas do you think it will take to make 1 1/2 cups mashed? about 5-6 large?
Usually 1 banana is about a scant 1/2 cup mashed so you should be good to go if you buy 4 bananas with extra left over. Definitely do measure it out.
I needed 4 1/3 small bananas.
How come this bread uses 2 cups of flour & the big fat coconut bread uses 1 ? Thank you
Hi, sorry if I’m not understanding the question correctly. They are two different recipes but both just as good.
Thanks so much, Meg!
This is a super great recipe. Turned out fantastic. It will be a regular in this healthy eating household. Thank you