moist banana bread recipe

Tropical Moist Banana Bread Recipe

This is the best tropical and moist banana bread recipe. Not only is this banana bread oil free and vegan but it has no added sugar.

Pre-heat oven 350F/176C

1 3/4 cup flour
1 1/2 tsp baking powder
1/2 tsp baking soda
pinch of sea salt
3 large ripe bananas
5-6 pitted medjool dates, approximately 1/2 cup mashed
1/3 cup crushed pineapple, drained slightly
1/2 cup pineapple chunks
1/4 cup unflavored unsweetened plant milk, I use almond milk
1/4 cup unsweetened coconut flakes
1 tsp vanilla extract

1 – Mix flour, baking powder, baking soda, sea salt and coconut flakes together in a bowl and set aside

2 – Soak medjool dates in hot water for 10-15 minutes to soften, drain and mash into paste, reserve some of the soaking water if needed to get paste consistency. Shop my favorite dates here Joolies

3 – Add bananas to date paste and mix thoroughly to distribute the date paste evenly

4 – Mix banana date paste with crushed pineapple, pineapple chunks and vanilla extract

5 – Add dry ingredients and mix well

6 – Add plant milk if batter is too dry, only add 1 tbs at a time to achieve a batter consistency, should be similar to a cake or muffin batter

7 – Pour mixture into parchment paper lined 9 x 5 inch loaf pan

8 – Bake for 50-60 minutes, time varies by oven, start checking at 50 minutes. If you insert a knife and it comes out clean bread should be ready

9 – Remove from oven and allow to cool in loaf pan

TIP: I like to reserve a bit of the coconut flakes and pineapple chunks to put on top of bread before cooking for a nice presentation. If you like nuts in your banana bread recipe I suggest adding 1/3 cup of chopped nuts of your choice. Macadamia nuts seem like they would be fitting for a tropical banana bread!

tropical banana bread