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
Notes
Have you made this recipe?
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Margie Vail says
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!
Bailey says
I think this is a great recipes with a few specifications:
The first time I made it, it was ok, but it was super gooey throughout most of the top although the knife had come out” mostly clean”.
The second time I used oat flour instead of all purpose (I actually preferred the oat flour). Both times I put 1/2 cup of unsweetened shredded coconut. I think the coconut extract would be delicious but I didn’t have any. It’s pretty impossible to drain a can of crushed pineapple, so the second time I got my strainer out and really squeezed the juice out so there was a lot less liquid than when I just pressed it out with a spoon the first time. The second time I used 6T of full fat canned coconut milk rather than lite canned coconut milk. Probably the biggest difference was that the second time I baked as follows:
30min at 350
Turned oven off and let sit 10min
Still gooey
Turned oven back on at 350 for 15min
Turned oven off and let sit for 10min.
Took out of oven and let cool.
MUCH better consistency the second time and the top got to a much darker brown color.
Good recipe, but baking time was way off for me.