Ingredients
2 large ripe bananas, mashed
1 ¼ cups crushed pineapple (fresh or canned, unsweetened), drained
¼ cup extra virgin olive oil (or melted coconut oil)
2 large eggs
1 teaspoon pure vanilla extract
1 ½ cups whole wheat flour (or all-purpose flour)
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ teaspoon cinnamon (optional)
½ cup chopped walnuts or pecans (optional)
¼ cup unsweetened coconut flakes (optional, for topping)
Instructions
Preheat Oven:
Set oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.
Mix Wet Ingredients:
In a large bowl, combine mashed bananas, drained pineapple, olive oil, eggs, and vanilla extract. Stir until smooth.
Combine Dry Ingredients:
In another bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
Combine Wet + Dry:
Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix. Add nuts if using.
Pour & Bake:
Pour batter into the prepared loaf pan. Sprinkle coconut flakes on top.
Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.
Cool & Serve:
Let the bread cool for 10 minutes in the pan, then transfer to a rack to cool completely. Slice and enjoy!
Notes & Tips
Use very ripe bananas for natural sweetness.
If using canned pineapple, drain well to avoid excess moisture.
For extra fiber, replace half the flour with oat flour.
Add a few raisins or dates for extra natural sweetness if desired.
Store in an airtight container for up to 3 days at room temperature or 5–6 days in the fridge.
Servings
Makes 1 loaf (about 10 slices).
Nutritional Info (Per Slice) (approximate)
Calories: 180
Fat: 8g
Carbohydrates: 24g
Fiber: 3g
Sugar: 7g (from fruit only)
Protein: 4g
Health Benefits
No added sugar — naturally sweetened with banana and pineapple.
Heart-healthy fats from olive oil and nuts.
Rich in fiber and nutrients from whole wheat flour and fruit.
Supports digestion thanks to pineapple’s bromelain enzyme.
Dairy-free and easily adaptable to be vegan (use flax eggs).
Q&A
Q1: Can I make it gluten-free?
A: Yes! Use a 1:1 gluten-free flour blend or oat flour.
Q2: Can I freeze this bread?
A: Absolutely. Slice and freeze in airtight bags for up to 3 months.
Q3: Can I use coconut oil instead of olive oil?
A: Yes, melted coconut oil works beautifully and adds mild flavor.
Q4: Can I make muffins instead?
A: Yes, bake in a muffin tin at 350°F for 20–25 minutes.
Q5: Is it sweet enough without sugar?
A: Yes, if your bananas and pineapple are ripe — it’s naturally sweet and moist.
1 thought on “No Sugar Banana Pineapple Bread Recipe”
Carol Pickering
November 16, 2025 at 10:37 am
Amazing share thank you
Reply
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