This pineapple banana bread recipe is a tropical spin on the classic banana bread.
The addition of pineapple will make you feel like you are on a tropical vacation.
My favorite part of the bread is the addition of pineapple juice to the glaze. This Pineapple Banana Bread is a family favorite recipe!
Quick breads are one of my go-to treats to make. They are easy to make, transport well, and everyone loves a good quick bread. Or is that just a Midwest thing?
Quick breads are a popular treat to bring to a potluck, picnic or over to your friend’s house for afternoon tea.
I would have to say that banana bread is right up there as one of my favorite quick breads. Pineapple and banana pair beautifully together.
Crushed canned pineapple adds a tropical twist to traditional banana bread.
can i use fresh pineapple for the recipe?
I haven’t tried making this bread with fresh pineapple. I think that crushed pineapple in a can will achieve the best result for the recipe.
What takes this Banana Pineapple Bread to the next level is a pineapple juice glaze topping.
Instead of letting all that delicious pineapple juice from the crushed pineapple go to waste, it is used to create a yummy glaze that really brings the whole bread together.
can the banana bread be made in advance?
Yes! You can bake the banana bread the day before you plan on serving it. Just make sure to store it in an air-tight container.
I hope that you enjoy this Banana Bread with pineapple as much as we did. If you do, be sure to tag us @thymeandlove on Instagram. I love to see what you have been making!
This tropical Banana Bread is:
Moist and tender
Perfect for sharing
travels well
and no one well detect it’s vegan!
More delicious banana recipes:
- Vegan Blueberry Banana Cake
- Cacao Banana Peanut Butter Smoothie
- Slow Cooker Banana Nut Oatmeal
- Mexican Chocolate Banana Cake
Pineapple Banana Bread
A tropical twist on traditional banana bread. This quick bread travels well and is moist and tender. The pineapple glaze takes the quick bread to the next level!
Ingredients
- 1/2 Cup Avocado Oil
- 1 Cup Organic Cane Sugar
- 1/2 Cup Unsweetened Applesauce
- 1 Tsp Vanilla
- 1 Large Ripe Banana, mashed well
- 1/2 Cup Drained Canned Crushed Pineapple, reserving the juice
- 2 Cups All Purpose Flour
- 2 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/2 Tsp Salt
- 2 Tablespoons Ground Flaxseed
For the glaze:
- 1 Cup Powdered Sugar
- Reserved Pineapple Juice
Instructions
- Preheat the oven to 350. Grease a 9 by 5 loaf pan.
- In a large mixing bowl whisk together the coconut oil and sugar until combined. Add the applesauce and whisk until combined. Add in the vanilla extract and stir.
- Add the mashed banana and drained crushed pineapple {make sure to reserve the juice!}. Stir until pineapple and banana are well blended.
- Sift in the flour, baking powder, soda, salt, and ground flaxseed. Just mix until the dry ingredients are combined with the wet. Be careful not to overmix.
- Pour the batter into the prepared loaf pan and spread evenly with a rubber spatula. Bake for 50-55 minutes, or until a toothpick tester comes out clean.
- Cool on a rack before glazing.
- After the loaf has cooled make the glaze. In a bowl add the powdered sugar and just enough of the reserved juice to make a glaze, about a teaspoon at a time.
- Spread the glaze onto to cooled loaf cake and serve!
Happy Cooking!
Jeni
Wow. This looks amazing Jeni! Would also be great for Mothers Day.
This recipe turned out great. I omitted the glaze (on purpose) and salt (on accident). I also used fresh pineapple because I Had it on hand. It browned and rose nicely, something not all vegan breads do. I’ll definitely make this again.
Can more banana be added or will that screw things up?
I am not sure! I haven’t tried adding more bananas in this recipe before.
Do you think the sugar could be cut significantly in this?
I haven’t tried it with less sugar so I’m not sure.
Can i skip the flaxseed? I just dont have any at home.
I think that it should work, but I have not tried it!