Banana-Pineapple Bread
This Banana-Pineapple Bread is moist, flavorful, and tropical! Perfectly sweetened with ripe bananas and pineapple, it’s an irresistible treat for breakfast or snacks.
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Whisk
- Loaf Pan
- Rubber spatula
- Cooling rack
Ingredients
- 1 3/4 cups white whole-wheat or all-purpose flour 230 grams
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 cup mashed ripe banana about 2 large bananas
- 1 cup crushed pineapple drained well
- 1 cup coconut sugar
- 2 large eggs
- 1/3 cup avocado oil or any neutral flavored oil
- 2 teaspoons vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your Banana-Pineapple Bread bakes evenly.
- Lightly grease a 9x5-inch loaf pan with oil or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, and salt. This helps to evenly distribute the leavening agent throughout the flour.
- In a large mixing bowl, combine the mashed ripe bananas, crushed pineapple, coconut sugar, eggs, avocado oil, and vanilla extract. Mix well until fully combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently with a rubber spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Pour the batter into the prepared loaf pan, smoothing the top with the spatula. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the Banana-Pineapple Bread to cool in the pan for about 10 minutes, then transfer it to a cooling rack to cool completely. Slice and serve as desired!
Notes
- To avoid dense bread, mix ingredients until just combined; do not overmix.
- If the top browns too quickly, cover it with foil during the last 15 minutes of baking.
- Store bread wrapped tightly at room temperature for up to 3 days or freeze slices for up to 3 months.