PINEAPPLE BANANA BREAD

This Pineapple Banana Bread is:Moist and tender
Perfect for sharing
travels well
and no one well detect it’s vegan!

PREP TIME

10 mins

COOK TIME

60 mins

TOTAL TIME

1 hour 10 mins

A tropical twist on traditional banana bread. This quick bread travels well and is moist and tender. The pineapple glaze takes the quick bread to the next level!

Recipe type: Breakfast; dessert

Cuisine: Vegan

Serves: 1 loaf

INGREDIENTS

• 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

For the glaze:

• 1 Cup Powdered Sugar
• Reserved Pineapple Juice

INSTRUCTIONS

1. Preheat the oven to 350. Grease a 9 by 5 loaf pan.
2. 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.
3. Add the mashed banana and drained crushed pineapple {make sure to reserve the juice!}. Stir until pineapple and banana are well blended.
4. 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.
5. 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.
6. Cool on a rack before glazing.
7. 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.
8. Spread the glaze onto to cooled loaf cake and serve!