As an Amazon Associate I earn from qualifying purchases
This vegan and gluten free pineapple banana bread is a treat that any diet can enjoy! It’s so nice to be able to have a breakfast/snack/dessert bread that can be eaten during phase one of any elimination diet. It feels so decadent to have a slice of this delicious loaf even though it’s completely wheat, egg, dairy, soy, corn, nut, legume, and everything free!
I love coconut so it’s easy for me to want to add it to everything. If it really isn’t your taste feel free to skip the shredded coconut on top and swap the coconut milk with oat milk. You can even swap the coconut oil for avocado oil if the whole plant is just that objectionable to you. But if you love it like I do feel free to add extra shredded coconut into the loaf, fold about a ¼ cup in with the liquid ingredients.
The secret ingredient to taking this gluten free vegan bread to the next level in taste is good old fashioned salt. People really underestimate the power of a little salt. Sprinkle just a little coarsely ground salt (bigger than your average table salt) on top right before baking. This will not make the bread taste salty unless you add way too much! But it is going to bring out the sweetness of the coconut and pineapple and greatly enhance the overall flavor of the bread while also adding just a little variety in between bites. I use this trick on plain banana bread as well and I will never go back! Give it a shot, don’t be scared!
I think this bread is moist enough to not need any sort of butter with it. Phase one of an elimination diet doesn’t really have any topping options of that sort anyway but if you are further along feel free to spread it with butter, vegan butter, ghee, whatever bread spread gets you out of bed in the morning!
What can I use instead of Kosher salt?
Kosher salt, in this context, refers to a coarse ground salt. For topping this vegan and gluten free pineapple banana bread you don’t want to use finer ground table salt. Kosher salt, coarse salt, coarse sea salt, or coarse Himalayan Pink salt will all work for this purpose. Just use whatever you already have. The coarser grind allows the salt to sit on top of the bread more than just soak into the dough. This gives a greater flavor for the overall loaf.
- 2 cups oat flour (finely ground)
- 1 tsp baking soda (remove for high altitude)
- ¾ tsp baking powder
- ¾ tsp salt
- 1 ½ cups mashed ripe banana
- ½ cup crushed pineapple, liquid drained
- ½ cup maple syrup
- 3 tbsp coconut milk
- 3 tbsp coconut oil (liquid)
- 2 tsp vanilla extract
- shredded coconut (about 1/4 cup)
- coarse kosher salt (about 1-2 tsp)
- Preheat oven to 350 F
- grease a 9X5 loaf pan with coconut oil
- combine the dry ingredients in a small mixing bowl and mix well
- combine the wet ingredients in a medium mixing bowl and mix well
- add the dry ingredients to the wet ingredients, stirring thoroughly between additions
- pour the batter into the greased pan, tap sides to even out batter
- top liberally with shredded coconut
- sprinkle lightly with kosher salt
- bake for 65-75 minutes until you reach an internal temperature of 205-210 F, you can try the toothpick test but I’ve found my breads to still be undercooked using this method, if the coconut is getting too dark tent the pan with foil
- let cool in the pan on a cooling rack
- remove from pan and let stand overnight for best texture before serving