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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I feel like this last one is always trending… people LOVE this cauliflower recipe!
Awesome bread! Can I use dates instead of syrup to make it a TRUE refined sugar free recipe? Thanks!
Maybe date syrup?
Trying to keep the family eating healthy. Can’t wait to start baking more during winter! This turned out to be one of the best.
Love this recipe! I was looking for something sweet to make that we could eat throughout the week without feeling super guilty, and this fits the bill! I used macadamia nuts to give it an additional touch of tropical flavor. I will definitely be making this many more times in the future.
This looks crazy good!
Can you sub almond or another flour for the 3 options listed? But still keeping it gluten free.
Thank you!
I’d like to know if either almond flour or coconut flour could be used? Thank you!
I used 1/3 cup coconut flour, 1/2 cup almond flour and the rest oat flour. It was very good! My non gf girls loved it!
I’ve tried making this bread twice now and am bummed that I can’t taste the pineapple. But it makes yummy banana bread!
Question: What is the purpose of baking, then letting sit in closed oven? Especially if it’s not done and you turn the oven back on again? Do you advocate letting it rest another 10 min cycle after that? Why not check to see if it IS done the first time? Mine was very obviously NOT ready, and I did think 35 min total time seemed “light” for cooking a loaf like this. It seems like a needless complication as is.
For most, it will probably be done within the allotted time, but definitely if it looks way underdone for some reason (climate, elevation, uncalibrated oven, etc) then your way sounds like the best way!
I am making this bread today (Monday) for Bridge Club on Friday. My question is will it keep in the refrigerator until Friday morning or should I refrigerate overnight, then freeze until Thursday evening and then thaw it then for Friday morning? My schedule doesn’t permit to bake it another day. Thanks!
Hmmm, it *might* keep five days but it’s a risk because it depends on so many factors (climate, fridge temp, freshness of bananas before starting, etc.) so I would probably freeze.
I would like to make this completely gluten free. Any suggestions as to what flours I can use instead?
Try using certified gf oat flour, such as Bob’s! Or Bob’s also makes a 1-to-1 all purpose gf flour.