🍌🍍 No Sugar Banana Pineapple Bread Recipe (Naturally Sweetened)
🍞 Ingredients:
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3 ripe bananas (mashed)
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1 cup crushed pineapple in juice (drained slightly, not syrup)
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2 large eggs
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1/3 cup coconut oil (or melted butter)
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1 tsp vanilla extract
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1 1/2 cups whole wheat flour (or all-purpose flour)
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1 tsp baking soda
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1/2 tsp baking powder
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1/2 tsp salt
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1 tsp cinnamon (optional)
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1/4 cup chopped walnuts or pecans (optional)
🔪 Instructions:
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Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
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In a large bowl, mash bananas with a fork until smooth.
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Add pineapple, eggs, coconut oil, and vanilla. Mix well.
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In a separate bowl, whisk together dry ingredients: flour, baking soda, baking powder, salt, and cinnamon.
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Combine wet and dry ingredients. Stir until just combined (don’t overmix).
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Fold in nuts if using.
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Pour batter into prepared loaf pan and smooth the top.
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Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
❓ Q&A
❓ Can I use canned pineapple?
Yes. Use crushed pineapple in 100% juice. Drain slightly to avoid excess liquid.
❓ Can I make this vegan?
Yes! Replace:
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Eggs with flax eggs (2 tbsp ground flaxseed + 6 tbsp water)
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Coconut oil with vegan butter or additional mashed banana
❓ Can I freeze banana pineapple bread?
Absolutely. Let it cool completely, then wrap tightly in plastic wrap and foil. Freeze up to 3 months.
❓ Can I use almond flour or gluten-free flour?
You can use a 1:1 gluten-free blend. Almond flour alone won’t work as a direct replacement—it needs structural support from other flours.
❓ It’s not sweet enough! What can I do?
The sweetness depends on your bananas and pineapple. If needed, add:
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2–3 tbsp maple syrup or honey
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OR a few soaked and blended dates
❓ Can I make these as muffins?
Yes! Divide batter into muffin tins and bake at 350°F for 18–22 minutes.
