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…
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.
(View the video, above)
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!
- 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
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.
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