Pineapple Banana Bread

This pineapple banana bread is super moist and delicious! It starts with classic banana bread we all enjoy, but adding pineapple makes it irresistible! You’ll find yourself wanting more with every bite. It is great for breakfast, a sweet treat after a meal, or a snack when you get home from school.

Author: Organically Addison

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Servings: 10 slices

Calories: 333 kcal per serving

Ingredients

1 ¾ cups - gluten free flour, or all purpose flour
1 tsp - baking soda
1 cup - coconut sugar
½ tsp - sea salt
2 - eggs
2 tablespoons - pineapple juice
½ cup - coconut oil
1 tsp - vanilla extract
1 cup - mashed bananas
1 tbsp - unsweetened coconut flakes
½ cup - pineapple
1 cup - powdered sugar
1 tsp - pineapple juice
1 tbsp - unsweetened coconut flakes

Instructions

First, preheat your oven to 350 degrees Fahrenheit. Line a standard bread pan with parchment paper.
In a large mixing bowl, add the gluten free flour, baking soda, coconut sugar, and sea salt. Stir together.
Then, add in the eggs, pineapple juice, melted coconut oil, vanilla, mashed bananas, and coconut flakes. Stir together.
Fold in the diced pineapple chunks.
Transfer the batter to the prepared pan. Smooth into an even layer.
Bake for 45 to 50 minutes, or until a toothpick comes out with only moist crumbs.
As the bread is cooling, make the glaze. Combine the powdered sugar and pineapple juice. Stir until creamy.
Pour the glaze over the top of the bread. Sprinkle coconut flakes on top. Serve!

Nutrition