This banana bread recipe is a tropical spin on banana bread: Pineapple Banana Bread with a pineapple juice glaze. It is so good you guys!!
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.
What takes this Pineapple Banana 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. I mean just look at that glaze.
I hope that you enjoy this Pineapple Banana Bread 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 Pineapple Banana Bread is:
Moist and tender
Perfect for sharing
travels well
and no one well detect it’s vegan!
- ½ Cup Refined Coconut Oil, melted and cooled or Canola Oil
- 1 Cup Organic Cane Sugar
- ½ Cup Unsweetened Applesauce
- ½ Tsp Vanilla
- 1 Large Ripe Banana, mashed well
- ½ Cup Drained Crushed Pineapple, reserving the juice
- 2 Cups All Purpose Flour
- 2 Tsp Baking Powder
- ½ Tsp Baking Soda
- ½ Tsp Salt
- 2 Tablespoons Ground Flaxseed
- 1 Cup Powdered Sugar
- Reserved Pineapple Juice
- 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!
Adapted from The View from Great Island
Xo 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.