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!
This recipe sounded great and a healthy alternative. I made without bananas using both coconut milk and coconut flour. Was that my problem? It looked good smelled good, but fell apart both times I tried it. Please help me. This was the first time I tried vegan recipes. Thanks for the help.
Unfortunately this recipe calls for spelt, white, or oat flour, not coconut flour, which is a totally different thing. You are always free to make substitutions in recipes, but it’s always at a risk, especially when using something like coconut flour that does not work the same way as other flours.
Kate
This looks amazing & i can’t wait to try it. Love your site & all the healthy yummy recipes. Looking forward to what you create for 2019
I have a weird question. The bread recipes on this site, Katie’s wonderful recipes, usually call for 2 cups of flour. Many of her recipes that are baked in an 8×8″ pan call for 1 cup of flour. I was wondering if her bread recipes could possible be baked in an 8×8″ pan, too, instead of a loaf pan? I’m sure the baking time may be different, but the “form” of the good would also be different–more of a cake than a loaf, which could be fun, too. I wondered what the experts thought? Kindly, Lauren. P.S. Thanks for such outstanding recipes. As a non-vegan or non-vegetarian, I was surprised, but I love all of Katie’s recipes.
I don’t see why this wouldn’t work! But yes, change the baking time and you should be good 🙂
I wouldn’t recommend letting it sit in the oven without checking if it’s done! mine wasn’t done yet, but since I let it sit in the oven off for 10 min the oven had to reheat up and this ended up taking twice as long to cook. Tasty when finally done
Jason,
I just posted on the pnut butter cookie recipe comments that the print settings on your end are not giving an easy print, but also the ingredients are never in a column! It’s easy to miss an ingredient and ruin the food.
Please fix these printing issues if you are still there.
Thank you much !
Hi so sorry about this – can you send screenshots of what you’re seeing to chocolatecoveredmedia at gmail? That way I can take a look at it, because it’s printing fine on our end but of course we want to know if it isn’t for someone else!
Can any of your recipes be made with other flour than wheat. I have to be on a gluten free diet. And how would I measure and substitute?
They can! This one, for example, lists oat flour as a gluten-free and wheat-free option. Here’s a link to all of Katie’s posts that have a gf option included or are naturally gluten free on their own: https://lett-trim.today/tag/gluten-free/%3C/a%3E%3C/p%3E
Hey! If I dont have canned pineapple but have real pinapple and ‘crush’ it in my food processor…would that work??
Sure!!
I thought this was good but a little dry and I also did not taste the pineapple. Is it possible to add more pineapple? By the way, I made with oat flour.
After I made this Brea I had leftover coconut milk from the can and leftover pineapple and didn’t know what to do with them. I made tropical rice pudding with the coconut milk, pineapple, shredded coconut, ginger, vanilla, cinnamon and sweetened it with maple syrup. It was delicious and a good use of leftover ingredients if anyone was wondering what to do with them
That sounds absolutely amazing!
This recipe makes a delicious bread. Mine turned out very under baked even following the directions. I will try baking longer before turning off the oven next time.