What a miserable couple of days !! It is so cold out today and I had some bananas getting soft on my counter so I decided to warm up the house by turning on the oven and baking some banana bread 🙂 I adapted the original recipe into a more healthier version. It turned out so moist and delicious you won’t even notice the difference. This recipe also freezes really well.
The original recipe also included a glaze with the pineapple juice which you could use to turn this more into a cake. I didn’t use the glaze this time but maybe next time. Let me know if you do and how it turned out.
Pineapple Coconut Banana Bread
- 1/2 cup coconut oil, room temperature
- 3/4 cup sugar
- 1/3 cup egg whites or 2 large eggs, room temperature
- 1/2 tsp coconut or vanilla extract
- 1 ripe banana, well mashed
- 1/2 cup well drained crushed pineapple (reserve the juice!)
- 1/2 cup shredded coconut, I used unsweetened
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup confectioners sugar
- Reserved Pineapple Juice
Preheat oven to 350F
Cream the coconut oil and the sugar with a mixer. Beat in the egg whites and then add the extract.
Stir in the drained pineapple, mashed banana and the coconut.
Stir with a whisk the flours, baking powder, baking soda, salt until well blended then add to wet ingredients. Stir just until mixed.
Spray a standard loaf pan and line it with parchment paper with long overhanging ends so it’s easier to lift out. This is the first time I used this method and it worked great!
Bake for about 50 – 55 minutes until golden brown and a toothpick inserted in the center comes out clean.
Cool on a wire rack before cutting or glazing.
To make the glaze, mix the confectioners sugar with enough of the reserved pineapple juice, 1 tbsp at a time, to make a glaze. Drizzle over loaf with spoon.
recipe adapted from http://theviewfromgreatisland.com/pineapple-banana-bread