Vegan what??

Yep vegan. Vegan, veggany (I don’t think that’s a word) deliciousness. Soft, moist, fruity goodness.

And it’s easy.

Seriously.

Don’t be scared if you have no idea what vegan means. It doesn’t matter. Look it up if you want to, or don’t. It won’t make a difference.

What matters is that this bread is freaking good. So good that I made it to bring to work, but didn’t take it. I wanted it all to myself (sorry folks). This is a rarity – you’ve gotta give me that.

So to you all that missed out on this bread because I didn’t bring it to work, and for those who don’t work with me – you should make this. Vegan or not.

From Joy the Baker (she’s the bestest). I did not change a single thing, and I’m glad I didn’t!

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Vegan Banana Coconut Pineapple Bread

Ingredients

  • 2 large or 3 small very ripe bananas
  • 1/4 cup crushed pineapple, drained
  • 1/4 cup canola oil
  • 1/2 cup plus 2 tablespoons sugar
  • 1 cup all-purpose flour
  • 1 cup white whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • generous pinch of ground ginger
  • pinch of allspice
  • 1/2 cup sweetened shredded coconut

Instructions

  1. Preheat the oven to 350 degrees F. Lightly grease and flour a 9 x 5-inch loaf pan.
  2. In a large mixing bowl, mash the bananas really well. Add the sugar, pineapple, and oil and whisk briskly to incorporate.
  3. Sift in the flour, baking soda, spices, and salt. Use a wooden spoon to mix until the wet and dry ingredients are just combined. Stir in the coconut.
  4. Transfer the batter to the prepared pan and sprinkle with extra sugar if you’d like. Bake for 45 to 50 minutes. The top should be lightly browned and a knife inserted through the center should come out clean.
  5. Remove from the oven and let cool for 20 minutes before transferring out of a pan and onto a wire rack to cool completely.
  6. YES!!