Pineapple Banana Bread

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5 from 1 vote

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This Pineapple Banana Bread is a simple egg-free, dairy-free, and refined-sugar-free banana bread recipe full of tropical flavors from the crushed pineapple.

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Prep Time10

Cook Time50

Total Time1

Servings: slices

Calories: 183.4kcal

Author: Carine Claudepierre

Ingredients

¾ cup Mashed Banana about 2 large yellow/ripe bananas, peeled, mashed (note 1)
1 can Crushed Pineapple 8 ounces - in juice, no added sugar, undrained! (note 2)
⅓ cup Unrefined Cane Sugar (note 3)
⅓ cup Melted Coconut Oil (note 4)
1 teaspoon Vanilla Extract
2 cups Self-Rising Flour (note 5)
½ cup Shredded Coconut (Unsweetened) optional, (note 6)
1 teaspoon Cinnamon

To decorate - optional

6-8 Glace Cherry
6 Pineapple Chunks canned, or fresh

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper. Lightly oil the paper. Set aside.
Peel and mash the bananas using a fork. Measure the exact amount needed. If you have leftovers, freeze them in Ziploc bags and use them in a smoothie later.
In a large mixing bowl, whisk mashed bananas, canned crushed pineapple in its juice (don't drain the can), sugar, oil, and vanilla extract. Whisk until well combined.
Stir in the self-raising flour, shredded coconut, and cinnamon. Stir with a rubber spatula until a thick batter forms.
Transfer the banana bread batter into the loaf pan, and if you like, press a few glace cherries and pineapple chunks on top to decorate.
Bake the bread on the center rack for 50-55 minutes at 350°F (180°C) until a toothpick inserted in the middle of the bread comes out clean or with only a few crumbs on it. Foil the loaf pan after 30 minutes to prevent the top from browning too fast.
Lift the hanging part of parchment paper to release the bread onto a cooling rack.
Let the bread cool for about 1-2 hour before slicing.

Equipment

9-inch x 5-inch Loaf Pan

Notes

Note 1: I recommend ripe bananas with a dark skin for the best flavors, sweetness, and moisture in the bread.

Note 2: I haven't tried fresh crushed pineapple, but I am confident it will work if you weigh the same amount (8 ounces/225g).

Note 3: You can skip the sugar if you want a less sweet banana bread. Or swap for coconut sugar, sugar, or brown sugar.

Note 4: Any low-flavor oil, like light olive oil or canola oil, works.

Note 5: 2 cups of self-rising flour are equivalent to 2 cups of all-purpose flour with 4 teaspoons of baking powder. I don't recommend all-purpose gluten-free flour for this recipe - it'd be a bit dense and gummy. You can't use oat flour or almond flour without changing a lot of other ingredients to get the same texture, so I don't recommend them.

Note 6: You can skip it, or swap for crushed pecans, walnuts, or glacé cherries.

Storage: Store the banana bread in the fridge, in an airtight container, for up to 4 days.

Nutrition