Pineapple Banana Bread
Who doesn't love a good old slice of banana bread with a cup of tea? Well, this recipe also adds pineapple which adds a nice fruity twist and makes the bread wonderfully moist. It contains no refined sugar and no butter and is a great way to use up your bananas. The egg could be substituted for a flax or chia seed egg and the greek yoghurt for coconut yoghurt to make a vegan version. I have used both fresh and tinned pineapple in this recipe and both work well although when using fresh pineapple the loaf took slightly longer to cook.
I love having some in to have as a quick breakfast on the go or one to savour topped with almond butter and fruit or to enjoy as a guilt-free afternoon treat. You could even warm it up and serve it with some coconut yoghurt to make a yummy dessert.
So go on, give it a go!
- 100 g wholegrain spelt flour
- 50 g coconut flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1 tsp ground ginger
- 100 g greek yoghurt (or coconut yoghurt)
- 2 medium eggs (or substitute for flax or chia eggs)
- 100 ml maple syrup
- 1 tbsp coconut oil, melted
- 125 g pineapple, chopped into small pieces (can be tinned or fresh)
- 2 ripe bananas
Preheat the oven to 180C /350F and line a loaf tin with baking parchment (I use the ready made tin liners to save on time and effort!).
Add all the dry ingredients to a mixing bowl and stir to combine.
Mash the bananas in a separate bowl and add yoghurt, eggs, maple syrup and coconut oil and mix well.
Add the wet ingredients to the dry ingredients and mix until they are well combined.
Stir in the chopped pineapple and then pour the mixture into the lined loaf tin.
Place in the oven and bake for 45-55 minutes or until a knife inserted into the middle comes out clean (the time will depend on the type of pineapple used as I have found that the bread cooked quicker when using tinned pineapple. I would advise checking on it after 45 minutes and putting it back in the oven for 10 minutes or so if it needs longer).
Allow to cool in the tin for 10 minutes then remove and place on a wire rack to cool completely.
Store at room temperature for up to 5 days or in the fridge for up to 7 days.
I have not tried freezing this bread as it hasn't stayed around long enough but I don't see why it would not be freezable.
Let me know what you think!