Looking to change up your banana bread? Happen to have a half a can of crushed pineapple hanging about leftover from other recipe development? I have the perfect solution for you – banana bread with a tropical twist!
Banana, coconut and pineapple… bread – really?
Yep, those flavours don’t just go together well in a cocktail! In particular in this banana bread, they go well together because the pineapple gives the bread a bit of moisture which is perfect for the thirsty buckwheat flour which can handle it. And yes, buckwheat – this bread is naturally gluten-free! Like my very popular double chocolate banana bread, this uses buckwheat flour which, despite its name, is a gluten-free flour that works really well in baked goods like quick breads and muffins.
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This is an easy recipe – basically one bowl and comes together very quickly. Don’t be alarmed at the batter when it’s going into the loaf pan though – it’s *quite* dense – you might think it’s not going to work at all – it looks and feels like it’s going to be a very heavy loaf – one of *those* gluten free baked goods…
The good news is that this loaf bakes up beautifully – “fluffy’ is a word used to describe it by many of my eager testers/ tasters. Check it out – it rises well whilst still being what I would call a “substantial” breakfast bread.
The chunks of pineapple are a lovely surprise (at first glance, it looks just like a regular banana bread) and the coconut provides a nice texture. The banana, pineapple and vegetable oil make for a moist loaf and the no-added sugar means that this *feels* healthy, not just like a cupcake-labelled-muffin which some breakfast baked goods tend to be! This feels like it’s full of healthy stuff with *just enough* sweetness.
A taste of the tropics in thei banana, coconut and pineapple bread. Perfect for breakfast or anytime! Store this loaf at room temperature, well wrapped in plastic wrap or aluminium foil for 3-4 days. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Banana, pineapple and coconut bread
Ingredients
Instructions
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What about you – are you “Team Sweet but not-too-sweet” in the mornings like I am?
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Can I use 1-1/2 cups all purpose flour in place of the two flours?
Hi Lois, I have not tested this with all-purpose flour, I suspect it would be ok but no guarantees!
Yaaaaaay – no almonds in sight!!!! Mr P is highly allergic so I tend not to keep them in the house – you know just in case he tempts me to cook with them one day 😉
Regardless of crushed pineapple “needing to be used up” this cake is definitely on the radar – possibly as soon as I get home from work this evening. In fact I’ll be salivating all day now Mardi just thinking about it!!!!
The photographs show it as a very light “bread”. With a slab of butter, yum.