• Nicole Bolar

Pineapple & Coconut Banana Bread

I really wanted to put a fun spin on the traditional banana bread. Not only did I want to make a healthier, vegan version, but I wanted something just...different. Not going to lie, I eat basically the same thing on a daily basis, so playing around with fun flavors like pineapple and coconut happily disrupted my routine. Plus, I had half of a pineapple left in the fridge, and I really didn't want it to go to waste. SO – with that, I created this!



It has a little more tropical flare with the pairing of coconut and pineapple, and personally I think the pineapple really enhances the sweetness of the bread. I usually don't use regular sugar in any of my healthy recipes. I especially wouldn't want to use sugar in a recipe like this because I love sweet treats that I can eat for breakfast as well as dessert!


Like with normal banana bread, it's very important that the bananas are almost black before using them. They need to be extremely ripe in order for the flavor to come through once the bread is cooked. I know it seems crazy to let a banana basically rot on your countertop before using it, but a good tip is to let it get really spotty first, and then put it in the fridge for a few days. This way, It will continue to get sweeter without spoiling.



Our favorite way to enjoy this at home is to slice it and warm it up in the toaster. In fact I 100% recommend this method for eating it after the first day. Once the bread is warm and the edges get a little crispier it tastes so delicious, especially with almond butter, peanut butter, or jam spread over the top.


Hope you enjoy this easy and delicious recipe! It got the family stamp of approval so I hope you enjoy it as much as we did!


Loaf pan size: Glass 8.5 x 4.5 x 2.5


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