banana pineapple nut bread

29 Jan

Who doesn’t love a good banana bread for breakfast? I like mine with a drizzle of honey and a mug of coffee to go with it. Yum!

This recipe is, as you might imagine, dairy-free. I use eggs from a local free-range farm. I tweaked a classic recipe a bit to provide more health benefits; I like my bread to be less sweet than the usual desert-like recipes, and I avoid the use of cane sugar. I use palm sugar and local raw honey, which are both sustainable sweeteners, and are lower on the glycemic index than sugar. I also use half whole wheat flour and throw in some flax seed meal for increased fiber. Instead of pure canola oil, I use a vegetable oil blend formulated for high Omega-3 content. Finally, we are blessed with fresh local pecans this time of year (I LOVE pecans!), but this recipe would be equally delicious with chopped hazelnuts, macadamia nuts, or walnuts.

This recipe makes a flavorful and very moist bread. Enjoy!

Banana Pineapple Nut Bread


  • 1-1/2 cups unbleached white flour
  • 1-1/2 cups whole wheat flour
  • 1/2 cup ground flax seed
  • 1/2 cup palm sugar
  • 1/3 cup raw honey
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • a dash of nutmeg
  • 1 cup chopped nuts (pecans, hazelnuts, walnuts or macadamia)
  • 2 tsp. vanilla
  • 3 eggs, beaten
  • 1-1/4 cups vegetable oil
  • 2 mashed overripe bananas
  • 10 oz. of crushed pineapple (drained)


In a large bowl combine flours, flax, sugar, baking soda, nutmeg and cinnamon. Set aside. Combine remaining ingredients (except nuts) in another mixing bowl and blend well. Pour wet ingredients into dry ingredients and stir until evenly moist. Then mix in chopped nuts. 

Pour batter into 2 greased loaf pans. Bake at 350° for approximately 1 hour. Check center of loaf with toothpick at around 45 minutes… if it comes out clean, the bread is done. Allow to cool 10 minutes before removing from the pan.

Eat warm, and marvel at how delicious your creation is!


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