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Vegan pineapple-coconut loaf is a healthy way to satisfy your sweet tooth

Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic ea...

Snack the healthier way with a slice of this vegan pineapple-coconut loaf

This healthy bread skips the heavy sugars and processed oils and uses pure ingredients like bananas, pineapple and toasted coconut.

I love just about anything with fruit, especially pineapple or coconut. Since my family loves when I make homemade breads, I decided to play around and bake up this super-healthy bread recipe perfect for mornings, snacking or even dessert.

Snack the healthier way with a slice of this vegan pineapple-coconut loaf

Skipping the heavy processed vegetable oils, I used pure raw, organic coconut oil, mashed bananas to sweeten and fresh pineapple juice for a punch of tropical flavor.

Top this bread with a generous amount of shredded coconut before baking, and you will end up with a lovely toasted coconut topping, which adds even more flavor to this easy bread.

Snack the healthier way with a slice of this vegan pineapple-coconut loaf

Vegan pineapple-coconut loaf recipe

Bake up this fresh loaf of homemade vegan bread laced with fresh, tropical pineapple, coconut and banana flavors.

Yields 1

Prep time: 15 minutes | Bake time: 45 minutes | Inactive time: 1 hour | Total time: 2 hours

Ingredients:

Dry ingredients

  • 2 cups bread flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt

Wet ingredients

  • 2-3 very ripe bananas, mashed
  • 2 tablespoons melted raw, organic coconut oil
  • 1 teaspoon pure vanilla extract
  • 4 tablespoons raw honey
  • 1/2 cup vanilla coconut or other dairy-free-based yogurt
  • 1/4 cup fresh pineapple juice
  • 1/4 cup shredded coconut, plus more for topping

Directions:

  1. Heat the oven to 375 degrees F, and spray a bread pan with nonstick cooking spray.
  2. To a bowl, add the dry ingredients, and mix well.
  3. To a separate bowl, add all the wet ingredients, and mix until smooth and there are no lumps.
  4. Gently fold the wet batter into the dry ingredients, making sure everything is well incorporated.
  5. Pour the mixture into the bread pan, and sprinkle the top of the bread with additional shredded coconut.
  6. Bake for 40 to 45 minutes or until the center of the bread is baked completely.
  7. Remove the loaf from the oven, and let cool for 1 hour on a wire rack.
  8. Once cool, slice and enjoy, or store the bread in an airtight container until ready to eat.

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