TROPICAL PINEAPPLE BANANA BREAD

This Tropical Pineapple Banana Bread had my entire kitchen smelling like a bakery in the middle of the Caribbean. The smell of banana bread on it’s own already sets me into a state of pure bliss, so adding the sweet aroma of the fresh pineapple with the warm, inviting smell of the cinnamon and nutmeg….I’m surprised that I didn’t just have to end up photographing crumbs. We were that close guys…that close.

But before I get into the deets of this delicious breakfast/snack/anytime you want to taste heaven loaf, I have a fun fact to tell you about my family. We ♥ bananas. Like, I’m not talking about just the casual “oh, yeah bananas are pretty cool” type of like. I mean we literally go bananas for bananas. Whether we’re throwing them into smoothies, or cakes, or smearing peanut butter all over them… they never last in my house for longer than 2 days….okay 3 max.

The problem with making banana bread however, is that if you really want it to come out moist and sweet.. it’s best to use overripe bananas. You know, those last two questionable ones that just linger by the other fruits making a sweet hangout spot for the fruit flies. The type of overripe bananas that actually NEVER exist in my household because we barely even give them a chance to be ripe? Yep, those would be the ones.

In order to actually get overripe bananas to make this recipe, I had to think diligently and come up with a solution. I had to hide them. Hide them where the noses of my family members wouldn’t get to them. Enter aha moment: my closet. I hid 2 dandy little bananas in my closet, safe and sound for a week just to make this bread. Dedication? I think yes.

Since it’s still summer and the weather is beautiful and I’m actually wishing that I was somewhere on a beach with my toes in the sand..I decided to bring a little taste of the tropical delights into the kitchen. The little chunks of fresh pineapple really give this bread a deliciously sweet twist. Soooo good!!

Now, I know that bread isn’t exactly the healthiest food in the world, but we’re all about making those guilty pleasures a little more guilt free, right? 🙂 That’s why we’re substituting all of the butter for full fat Greek yogurt to cut a HUGE chunk of those calories out but still maintain that moist, dense texture. We’re also going refined sugar-free here, so high five to that!

So with that guys, let’s take a trip to Tropical Paradise.

*shimmies to the kitchen*

Yields 12 servings

TROPICAL PINEAPPLE BANANA BREAD

10 minPrep Time

45 minCook Time

55 minTotal Time

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Ingredients

• ½ c Greek Yogurt
• 1 Egg
• 1 teaspoon Vanilla
• 1 ½ c Whole Wheat Flour
• 2 bananas, very ripe and peeled
• 1 c chopped pineapple (canned will also work)
• ½ teaspoon nutmeg
• 1 teaspoon cinnamon
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ⅓ c maple syrup
• ¼ teaspoon salt

Instructions

1. Preheat oven to 350 degrees F. Using a potato masher or a fork, mash the bananas in a bowl until they are smooth. Add egg, vanilla, Greek yogurt, maple syrup and whisk until fully combined. Set aside.
2. In a separate bowl, mix together the dry ingredients (flour, baking soda, cinnamon, nutmeg, salt). Slowly incorporate the dry ingredients into the wet mixture, scraping down the sides occasionally if need be. Once this is done, gently fold in the chopped pineapple and pour the entire mixture into a 4x8 greased loaf pan. Bake for 40-45 minutes or until toothpick comes out clean when inserted into the middle of the bread. Allow bread to fully cook before trying to remove from the pan.

Notes

To further reduce calories, you can opt for a fat free Greek yogurt, you may also use lite maple syrup! Bread will stay fresh in the refrigerator for up to 5 days. If you plan on freezing some of the bread, wrap individual slices in cling wrap. Bread will keep in the freezer for up to 3 months.

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https://www.itscheatdayeveryday.com/tropical-pineapple-banana-bread/