Chocolate Banana Bread with Pineapple

I love the smell of a freshly baked banana bread in the house. The combo of juicy pineapple and chocolaty soft bread texture creates

an amazing taste. Give this recipe a try and see for yourself.

To make 1 flax-seed egg simply mix 1 tablespoon of ground flax seed meal with 3 tablespoons of water. Let the mixture sit for 10 minutes until it becomes gel. For this recipe you will need 2 flax-seed eggs.


Prep Time: 15 mins
Cook Time: 60 mins
Yields: 8


  • 2 ripe mashed bananas
  • 1/2 cup olive oil
  • 1/2 cup raw brown sugar
  • 2 eggs (use flax-seed egg substitute, if vegan)
  • 1/2 cup Greek yogurt (use dairy-free yogurt, if vegan)
  • 1 teaspoon vanilla bean paste
  • 2 cups all-purpose flour
  • 2 tablespoons cacao powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup pineapple chunks
  • 1 tablespoon cornstarch


  1. Preheat oven to 180°C, grease and flour a baking tin loaf. In a mixing bowl add mashed bananas, oil and sugar. Beat together using a hand electric mixer. Beat in eggs, yogurt and vanilla.
  2. Sift in flour, cacao powder, baking powder and baking soda. Mix until combined. In a separate bowl combine pineapple chunks with cornstarch and fold them into the batter. Mix until just combined.
  3. Transfer the batter into the prepared tin loaf. Bake for 50 to 60 minutes until golden brown and a toothpick inserted into the centre comes out clean. Allow 5 minutes to cool in the tin loaf before removing. Cool completely on a rack. Slice and enjoy!

Nutrition Facts

Per serving: 337 KCALS | 15.4G FAT | 3G SAT FAT | 47.1G CARBS | 12.7G SUGAR | 3.4G FIBRE | 7.3G PROTEIN

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