Vegan Pineapple Coconut Banana Bread

I've been jonesin' for some banana bread lately.  As luck would have it my mama had a whole bunch of brown bananas sitting on her counter that she was getting ready to toss.  Sweeping in to save them in my Apron Cape I gathered them up and took them home.

I had pineapple and coconut on the brain due to my indulgence this summer of piña coladas while pool side.  I put the three together and voilà Vegan Pineapple Coconut Banana Bread was born!

My first attempt at Vegan Banana Bread was a failure due to the honey.  Did you know honey is not considered vegan?  Why you ask?   

"Veganism is a way of living which excludes all forms of exploitation of, and cruelty to, the animal kingdom, and includes a reverence for life. It applies to the practice of living on the products of the plant kingdom to the exclusion of flesh, fish, fowl, eggs, honey, animal milk and its derivatives, and encourages the use of alternatives for all commodities derived wholly or in part from animals."

While I am no longer vegan due to the lure of bacon (did you know bacon is the gateway meat for a vegan?) I am all over this banana bread!  If you decide to make this banana bread you will smell the sweet sweet smell of vegan success and of course delicious banana bread!  

Vegan Pineapple Coconut Banana Bread
Yield one - 9x5-inch loaf

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Ingredients:

• 2 large or 3 small very ripe bananas
• 1/4 cup crushed pineapple, drained
• 1/4 cup coconut oil
• 1/2 cup plus 2 tablespoons sugar
• 1 cup all-purpose flour
• 1 cup 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.  Fold 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.

Adapted from Joy the Baker