Coconut Pineapple Vegan Banana Bread

Pineapple Coconut Vegan Banana Bread

Want to know what’s in my fridge?  A whole lot of ‘what the heck am I going to do with that’?  Maraschino cherries.  Basil pesto.  Expired buttermilk.  Kale… lots of kale.  A bottle with less that a tablespoon of maple syrup and carrot juice.  It’s a glamorous life I lead.  Totally.

You should be thankful I didn’t reach into my fridge for this recipe.  Cherry Pesto Kale Bread sounds like a big mistake.

Instead I scavenged through my cupboards.  What did I find?  A can of crushed pineapple.  A bag of dried beans.  Shredded coconut and bananas that I had very obviously forgotten about.   So!  Yes!  Bread!  Minus the beans…. cause…  that would just be weird.

So, just in case you’re keeping score… you could go ahead and call me an ‘oh crap I’m out of eggs and butter and just about every other animal product needed for baking’ type of vegan.  Also… I totally love bacon. Worst vegan ever.

Pineapple Coconut Vegan Banana Bread

You would never know that this bread was something I threw together out of cupboard desperation.  It’s dang good.  With bananas and pineapple, you can afford to add less oil… meaning less fat.  Of course, all our dreams of low fat banana bread fly out the window when we add sweetened shredded coconut.  It’s just too good to leave out.

Moist.  Flavorful.  Fruity.  Vegan.  This just proves that we can add just about anything to banana bread and still call it delicious.  Well… except dried beans.  That will always be weird.

Need more banana in your bread?  Low Fat Oatmeal Banana Bread and Chocolate Chocolate Chip Banana Bread.

Pineapple Coconut Vegan Banana Bread

Coconut Pineapple Vegan Banana Bread

makes one 9×5-inch loaf

Print this Recipe!

2 large or 3 small very ripe bananas
1/4 cup crushed pineapple, drained
1/4 cup canola oil
1/2 cup plus 2 tablespoons sugar
1 cup all-purpose flour
1 cup white whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
generous pinch of ground ginger
pinch of allspice
1/2 cup sweetened shredded coconut

Preheat the oven to 350 degrees F. Lightly grease and flour a 9 x 5-inch loaf pan.

In a large mixing bowl, mash the bananas really well. Add the sugar, pineapple, and oil and whisk briskly to incorporate.

Sift in the flour, baking soda, spices, and salt. Use a wooden spoon to mix until the wet and dry ingredients are just combined.  Fold in the coconut.

Transfer the batter to the prepared pan and sprinkle with extra sugar if you’d like.  Bake for 45 to 50 minutes. The top should be lightly browned and a knife inserted through the center should come out clean.

Remove from the oven and let cool for 20 minutes before transferring out of a pan and onto a wire rack to cool completely.

Pineapple Coconut Vegan Banana Bread

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142 thoughts on “Coconut Pineapple Vegan Banana Bread

  1. Chef Rocco DiSpirito has a recipe for black bean brownies in his latest cookbook. Most reviews of the recipe say they’re really beany. So thanks for leaving them out of this bread. Beans and cornbread=win. Banana bread with coconut and beans=weird.

  2. Yep – so love making banana bread as I ALWAYS seem to have leftover mushy bananas laying around. Love the pineapple addition, and especially so because for whatever reason I’ve been dying to make a pineapple upside-down cake! We could have used your maraschino cherries there. ;) xxSAS

  3. Why do you always use white whole wheat flour? I thought the point of whole wheat was that it was dark, doesn’t bleaching it defeat some of the purpose of being healthy? Regular whole wheat flour is awesome and I have started to use it in a lot of things, from cookies to breads, they taste better and I can eat more cause it’s “healthy” right? lol love you, love your blog!

    1. you’re right rachael… regular whole wheat flour is awesome.

      take a look around these parts… i don’t make things because they’re healthy… i make things because they taste good.
      i often like white whole wheat flour because it doesn’t overpower a baked good with a wheat taste. that’s all. i’m not sure of the specifics on bleaching and health… i just go with what tastes good coming out of the oven.

      i bet this recipe would be just lovely with whole wheat flour. let me know if you try it out!

  4. Looks great!! If it weren’t for the whole “not eating bacon” thing, I’d totally go vegan. Maybe I will become a vegan with an occasional bacon vacation…I can do that…right?

  5. i am starting to stockpile bananas. i keep having one or two left that we don’t eat and they start getting really brown, so i throw them in the freezer. there are now quite a few in there, and i really need to use them. maybe i’ll make a batch for a friend’s housewarming gift – ya think??

  6. I have to admit, I was wondering what was going to happen with the dried beans. And I still have half a bowl of Raisin Bran Muffin batter in my refrigerator, there are two in the oven right now!

  7. Oh YUM! My hubby loves coconut and I adore pineapple and banana together!!! Thanks for making bread and not a smoothie. You took the tough route…that’s how you roll.

    Incidentally, the pesto would make an awesome pizza! I top mine with cheese (feta or moz.), sliced ripe tomatoes, fresh mushrooms and some parmessan. Delish!

    Have a delightful Tuesday! (since I don’t know about you but Monday bit the big one!)


  8. haha, before i read ahead i was all “wow, beans in banana bread? that joy can make ANYTHING work!” thankyou for not making that work, i feel like it might have been like the butterfly effect, one cup of beans added to a loaf of banana bread causes a ripple of similarly disturbing bean flavoured recipes across the internet…

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