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!
I am not sure what I did wrong but my bread tasted like bananas and it was super sticky. Please help for next time.
This is a great base recipe, I have made half a dozen times, use whatever flour I need to rotate out and different banana/PA ratios. Always a good result, very moist.
How much coconut did you add to the bread? Can’t wait to try this!!
1/4 cup is good!
I’ve been a long time follower- this is my GO TO website for any/all things delicious. Even when I don’t have all of the suggested ingredients, I usually find a way to use your ratios with different subs! soo THANK YOU! I never show up empty handed to an event 🙂
So I didn’t have pineapple on hand for this recipe, and I subbed in applesauce. Additionally, I added chopped almonds, 1 tsp vanilla extract and 1 tsp almond extract, and drippy almond butter in place of oil. Plus a pinch of cinnamon cardamom and nutmeg. Yield was two mini loaves and 6 muffins –they’re delicious. It’s a totally different flavor profile, but your ratios always guide me in the right direction! Might be worth trying out since we’re all staying home right now! <3
That sounds amazing! I might have to try it out too!
Jason
Can we directly substitute the bananas for fresh pineapple? The other recipe looks more complicated than this one :/
Also can we use fresh pineapple instead of tinned pineapple?
I made this tonight for the 2nd time! It is truly amazing. I added shredded coconut, pecans and 1/2 teaspoon of coconut extract. Super moist and delicious! The loaf hardly lasts a day around here. Thank you for the recipe!
Great recipe – thank you!!!
Not sure why, but I also had to bake for nearly double the time (an additional 30 min + 5 in the oven with the temperature off).
I topped with coconut and chopped pecans (I subbed for the walnuts) before baking and it was great extra touch!
Great recipe – thank you!!!
Not sure why, but I also had to bake for nearly double the time (an additional 30 min + 5 in the oven with the temperature off).
I topped with coconut and chopped pecans (I subbed for the walnuts) before baking and it was great extra touch!
It taste like a hummingbird cake but healthier! I made it yesterday and it’s an amazing cake! It tastes like summer and a Pina Colada! My husband and toddler both loved it! You know it’s good when only half of the cake is left in less than 12 hours!
I cooked it 35 min and left it for 10 min and then had to add 3 X 5 min and even that wasn’t enough! So what I did next was to turn on the oven for 15 min to bake and THEN it was baked fully.
I think next time I will cook it for 45 min and leave it in the turned off oven for 15 min.
Otherwise the taste is amazing! I will make it again and again!
Great recipe! I did have to make a few adjustments because I didn’t have everything the recipe called for – I was short on banana and maple syrup, so I added some stevia sweeter, a bit more pineapple, and more coconut milk – but despite those changes the final product turned out great! It’s so nice when a recipe is versatile enough that it can accommodate some adjustments.
I did end up baking the bread for 10 min longer because it was still quite gooey in the middle after only 25 mins. I then let it sit in the oven as the recipe instructed.
The texture is wonderful and the combination of pineapple and coconut is delicious. I will definitely make this again!
Wonderful taste and very easy to make! I used WW pastry flour and bananas (3 medium whirred in the food processor,) and omitted the oil. I used 3T coconut milk and 3T
soy milk. Baked in parchment so didn’t even need to oil the pan. Big hit with the family. Will make again!