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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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
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 🙂
Liv13 says
HI! I love your blog!!!!!!!!!!!!!!!!!
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.
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!
Denise says
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.
Tara says
I am not sure what I did wrong but my bread tasted like bananas and it was super sticky. Please help for next time.
Maureen Saxe says
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.
Janet says
How much coconut did you add to the bread? Can’t wait to try this!!
Jason Sanford says
1/4 cup is good!
Emily Burg says
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
Jason Sanford says
That sounds amazing! I might have to try it out too!
Jason
Tanvi Somani says
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?
Dilyn says
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!
Maghan says
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!
Maghan says
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!
Lamiaa says
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!
RP says
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!
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.
Luisa mandras says
I just made this tonight and it is absolutely delicious!!😋 For sure I’m making this again! And again!!! Thank you for sharing!
Jamie says
Has anyone made this with almond and/or coconut flour?
CCK Media Team says
We haven’t, but you can always try adding pineapple to this almond flour banana bread: https://chocolatecoveredkatie.com/almond-flour-banana-bread/
Lihui says
Some canned pineapples come in syrup instead of juice. Could we use that syrup I place it maple syrup for this recipe?
Alisha says
Such a lovely pineapple recipe. My whole family enjoyed this for breakfast and then snack the next day.
Ashley says
Would it be possible to substitute the honey for brown sugar or pineapple juice leftovers? We have a honey allergy in our household.
CCK Media Team says
Hi! We have not tried it with a granulated sweetener. But you can use pure maple syrup or agave if you can have those.
Izzi says
Well, this is a frustrating recipe! It is such a tasty treat but a genuine pain to bake. As numerous other commentors have noted… 25 minutes is simply NOT long enough to bake this moist dough all the way through. This loaf needs a much longer baking time than what this recipe suggests. You may have to tinker with it, maybe try some of the suggestions in the comments as I have, but I will add …it is delicious if you can get it right.
Jacqueline says
I love baking & especially when recipes are easy. This one was a hit for me! Living in the tropics we have an abundance of bananas & pineapples. I’ll definitely be making again, next time I’ll make double because it got eaten very fast! Thank you!
CCK Media Team says
Thank you so much for trying it 🙂