Banana Pineapple Bread
Banana bread is fantastic with eggs for breakfast, for a snack, or with afternoon tea. This particular recipe is extremely satisfying because the bread is so moist with lots of great texture and crunch, tasting of pineapple, banana, with a hint of lemon and coconut. The crunch of the nuts puts this recipe over the top! Enjoy it by itself and/or with a light dollop of butter or touch of honey.
If you’ve got a problem with gluten, try a wonderful gluten free flour, Pure Pantry’s “All-Purpose Baking Mix,” that I sometimes by at my Whole Foods grocer and/or online @ ThePurePantry.com.
If you’re Vegan substitute organic sugar for the honey.
- 1½ c. organic whole wheat flour (or a gluten free flour*)
- ¼ tsp. salt
- 2 T. baking powder
- 2 ripe bananas, peeled
- 1 c. fresh pineapple chunks
- 1 c. candied pecan or raw walnut pieces
- 3 T. coconut oil
- ¼ c. honey
- ½ c. shredded coconut
- 2 tsp. lemon extract
- grated rind of one small lemon
- Preheat oven to 350 degrees.
- Spread a generous amount of coconut oil over a bread loaf pan 4½" x 8½". Set aside.
- Sift flour, salt and baking powder into a large bowl.
- Add in nuts, with 1-2 strokes, cover nuts with flour.
- In a food processor, blend banana and pineapple. Set aside 1¼ c. of the mixture for the bread. Remove any extra mixture from the food processor.
- Pour the 1¼ c. of blended banana and pineapple back into the processor and add in oil, honey, lemon rind, and lemon extract. Blend.
- With a spoon or spatula, fold blended mixture into the dry flour mixture using a minimal amount of strokes (30-35 tops).
- Pour batter into the bread pan (the batter will be stiff).
- Bake bread for approximately 45 minutes. If at 40 minutes you see the top of the bread becoming dark, put a piece of tin foil just over the top of the pan for the remaining 5 minutes cook time.
- Insert a knife or toothpick to make sure the bread is done.
©Maryann Ridini Spencer, SimplyDeliciousLiving.comGoogle+