Banana Pineapple Bread

Ingredients

2 large ripe bananas, mashed
1/4 cup extra virgin olive oil
1/4 cup unsweetened applesauce
1/4 cup honey or pure maple syrup
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups almond flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
Pinch of sea salt

Add-Ins:
3/4 cup fresh pineapple, diced (or canned in its juice, drained)
1/2 cup unsweetened shredded coconut
1/4 cup chopped walnuts or almonds (optional for added crunch)

Directions

Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with olive oil or line it with parchment paper.

In a large bowl, whisk together the mashed bananas, olive oil, applesauce, honey/maple syrup, eggs, and vanilla extract until smooth.

In another bowl, whisk together the almonds flour, baking soda, baking powder, cinnamon, and a pinch of sea salt.

Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Avoid over mixing.

Gently fold in the diced pineapple, shredded coconut, and chopped nuts (if using).

Pour the batter into the prepared loaf pan. Smooth the top with a spatula.

Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Slice the bread and enjoy it as a breakfast, snack, or light dessert!