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…
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 9x5 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
Notes
Have you made this recipe?
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Eden says
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!
Jason Sanford says
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)
Eden says
Awesome, thank you!
Paige Cassandra Flamm says
This looks so delicious, and I have all the ingredients to make it right now!
Paige
http://thehappyflammily.com
Shannon says
Can I replace the mashed banana with applesauce?
Jason Sanford says
It might be too watery and not sweet enough, but you never know! Be sure to report back if you try.
Kirsten says
This looks so good. I will make it as a treat for my children to “celebrate” their return to school from summer vacation!
Brittany Audra @ Audra's Appetite says
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 🙂
Cassie Autumn Tran says
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! 😉
Janis says
About how many overripe bananas do you think it will take to make 1 1/2 cups mashed? about 5-6 large?
Jason Sanford says
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.
Maranda says
I needed 4 1/3 small bananas.
kim says
How come this bread uses 2 cups of flour & the big fat coconut bread uses 1 ? Thank you
Jason Sanford says
Hi, sorry if I’m not understanding the question correctly. They are two different recipes but both just as good.
DoingDewey says
Thanks so much, Meg!
colleen says
This is a super great recipe. Turned out fantastic. It will be a regular in this healthy eating household. Thank you
Allissa says
Awesome bread! Can I use dates instead of syrup to make it a TRUE refined sugar free recipe? Thanks!
Jason Sanford says
Maybe date syrup?
Generic says
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.
Maggie says
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.
Anne says
This looks crazy good!
Can you sub almond or another flour for the 3 options listed? But still keeping it gluten free.
Thank you!
Marcy says
I’d like to know if either almond flour or coconut flour could be used? Thank you!
Michelle D says
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!
Ashley says
I’ve tried making this bread twice now and am bummed that I can’t taste the pineapple. But it makes yummy banana bread!
Heidi says
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.
Jason Sanford says
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!
Lynn says
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!
Jason Sanford says
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.
Maria says
I would like to make this completely gluten free. Any suggestions as to what flours I can use instead?
Jason Sanford says
Try using certified gf oat flour, such as Bob’s! Or Bob’s also makes a 1-to-1 all purpose gf flour.
Laura says
I am a Katie fan but the pineapple banana bread was a bust. I did not use the coconut milk so maybe that was it but this one was not a keeper. Also, there is a discrepancy with the WW points system. I have called the “Katie” people and they told me she pretty much figures the points out by omitting the zero point food. This is not truly the way to do it for those of us that stick to WW to the letter. I know this because I had Katie’s Brownie Batter oatmeal for one week, was strict on my diet, and gained weight. When you work out the points its 12 but she lists it as 7. This is misleading and bad for those of us that are diet conscious. Again, love the site but it needs to take a step back and either publish the true points or omit them. You cant have it both ways.
Jason Sanford says
Hi Laura, I’m on the media team for CCK. I don’t remember speaking with you – Do you know who you spoke to? We are very careful about figuring out points. I took a look at the brownie batter oatmeal recipe, and the points check out for me there. But be sure to remember that it will depend on what type of milk, sweetener, and brands of ingredients you use. (For example, if you use cows milk in your recipe, it will be more points than cashewmilk). Hope that helps!
For this recipe, can you give me more specifics on the flour, sweetener, and other ingredients used, as well as what you didn’t like about the results? Katie’s banana bread recipes are pretty popular with readers, so there’s definitely not a typo in the recipe and it does work successfully as written, but if it’s just a matter of personal taste then of course not everyone will like everything and that’s ok!
Melinda Tulak says
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.
Jason Sanford says
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.
Bede Collins says
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
Lauren says
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.
Jason Sanford says
I don’t see why this wouldn’t work! But yes, change the baking time and you should be good 🙂
Erica says
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
nina says
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 !
Jason Sanford says
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!
Diana says
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?
Jason Sanford says
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://chocolatecoveredkatie.com/tag/gluten-free/
Emily says
Hey! If I dont have canned pineapple but have real pinapple and ‘crush’ it in my food processor…would that work??
Jason Sanford says
Sure!!
Anita says
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.
Rachel says
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
Jason Sanford says
That sounds absolutely amazing!