Tropical Banana Bread
By 
Craving a tropical vacation? This tropical banana bread can just about get you there. It’s lower in sugar and fat than many similar banana bread recipes, and loaded with a ton of tropical flavour. Now you can let the taste of coconut, pineapple, and banana take you on that coveted mini-vacation to the beach.
Servings:
Makes one 10×4-inch loaf
You’ll Need
- 2 Tbsp orange juice
- ½ cup finely chopped dried pineapple
- 1 cup mashed banana (approx. 2-3 bananas)
- ½ cup brown sugar
- ¼ cup cane sugar
- 1 egg
- 1 egg white
- ¼ cup coconut oil, melted and cooled
- ¼ cup plain yogurt
- 1 ¼ cup all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ cup coconut chips
Prep and Cook
- Preheat the oven to 350°F and spray a 10x4-inch loaf pan with non-stick spray
- In a small bowl, combine the orange juice and dried pineapple and set aside
- In a medium bowl, stir together the mashed banana, brown sugar, cane sugar, egg, egg white, coconut oil, and yogurt
- Sift the flour, baking soda, baking powder, and cinnamon over the wet ingredients and fold until almost completely combined
- Add the orange juice/pineapple mixture and the coconut chips and stir just until incorporated
- Scrape the batter into the prepared loaf pan and bake for 45-55 minutes, or until the centre is set and a tester inserted into the middle of loaf comes out clean
