No Sugar Banana Pineapple Bread Recipe

By Muhammad Faizan

No Sugar Banana Pineapple Bread Recipe

 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

  1. Preheat Oven:
    Set oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.

  2. Mix Wet Ingredients:
    In a large bowl, combine mashed bananas, drained pineapple, olive oil, eggs, and vanilla extract. Stir until smooth.

  3. Combine Dry Ingredients:
    In another bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.

  4. Combine Wet + Dry:
    Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix. Add nuts if using.

  5. 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.

  6. 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.

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