Sweet Moist Pineapple Bread (Print Version)
Soft, sweet pineapple bread with hints of coconut and banana. Ideal as a snack or morning treat.
# Ingredients:
01 -
2 cups spelt, white, or oat flour
02 -
1 tsp baking soda
03 -
3/4 tsp baking powder
04 -
3/4 tsp salt
05 -
1 1/2 cups overripe mashed banana (360g) or banana-free version
06 -
1/2 cup crushed pineapple, drained
07 -
1/2 cup pure maple syrup, honey, or agave
08 -
3 tbsp coconut milk or milk of choice
09 -
3 tbsp oil or additional milk of choice
10 -
2 tsp pure vanilla extract
11 -
Optional: 1/4 tsp coconut extract
12 -
Optional: walnuts or shredded coconut
# Steps:
01 -
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
02 -
Mix the flour, baking soda, baking powder, and salt in a bowl. Add shredded coconut or crushed nuts if desired.
03 -
Combine mashed banana, crushed pineapple, maple syrup (or preferred sweetener), coconut milk (or chosen milk), oil, vanilla, and optional coconut extract in a separate bowl. Gradually stir into the dry ingredient mixture to form a batter. Do not overmix.
04 -
Pour the batter into the prepared loaf pan and smooth the surface.
05 -
Bake on the center rack for 25 minutes. Without opening the oven, turn off the heat and leave the loaf in the closed oven for an additional 10 minutes.
06 -
If the bread is not fully cooked, turn the oven back on and continue baking, checking every 5 minutes, until a toothpick inserted into the center comes out mostly clean.
07 -
Allow the bread to cool completely. Cover and refrigerate overnight for the best taste and texture. Slice and freeze leftovers for up to one month.
# Notes and Tips:
01 -
The flavor and texture improve after refrigerating overnight. Highly recommend waiting before serving.