Heart-Healthy Gluten Free Hawaiian Bread
Indulge in the tropical flavors of our Heart-Healthy Gluten Free Hawaiian Bread, a wholesome twist on a beloved classic! This delightful loaf combines naturally sweet mashed bananas, crushed pineapple, and a hint of honey for a moist and flavorful treat that’s perfect for breakfast, snacking, or dessert. Made with nutrient-rich coconut flour, gluten-free all-purpose flour, and tapioca starch, this recipe is completely gluten-free and crafted with heart-healthy olive oil. It’s also egg-free, ideal for those seeking plant-based alternatives without compromising on taste or texture. With a tender crumb and irresistible tropical aroma, this easy-to-make bread is sure to become a family favorite. Bake your way to a slice of sunshine!
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Recipe Information
Ingredients
- 2.5 cups Gluten-free all-purpose flour
- 0.25 cup Coconut flour
- 0.5 cup Tapioca starch
- 2 teaspoons Xanthan gum
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.75 teaspoon Salt
- 1 cup Mashed ripe banana
- 0.5 cup Crushed pineapple, drained
- 0.5 cup Pineapple juice
- 0.25 cup Honey
- 0.25 cup Olive oil
- 3 tablespoons Egg substitute
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x5 inch loaf pan with non-stick spray or line it with parchment paper.
In a large mixing bowl, combine the gluten-free all-purpose flour, coconut flour, tapioca starch, xanthan gum, baking powder, baking soda, and salt. Stir until well mixed.
In another bowl, mix together the mashed banana, crushed pineapple, pineapple juice, honey, olive oil, egg substitute, and vanilla extract until smooth and fully combined.
Gently add the wet ingredients to the dry ingredients, mixing with a spatula or a wooden spoon until just combined. Be careful not to overmix, as this can lead to a denser bread.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Place the pan in the preheated oven and bake for 55 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Once baked, remove the pan from the oven and let it cool in the pan for about 10 minutes. Then transfer the bread to a wire rack to cool completely before slicing.
Serve the bread warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
2754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3035 mg | 132% | |
| Total Carbohydrate | 540.6 g | 197% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 119.0 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 125 mg | 10% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1390 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
