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Grain-Free Hibiscus Pineapple Banana Bread

Glaze recipe adapted from: Angelina Papanikolaou on Food52

Cook Time 50 minutes
Total Time 50 minutes

Ingredients

  • 3 tbsp coconut oil
  • 3 tbsp coconut sugar
  • 1 cup very ripe mashed bananas (approx. 2-2.5)
  • 1/2 cup tightly packed drained crushed pineapple
  • 3 pasure eggs, room temperature
  • 1 tsp vanilla extract
  • 2 cups almond flour
  • 2 tbsp coconut flour
  • 1/4 cup tapioca flour
  • 1 tsp baking soda
  • 1/4 tsp sea salt

Glaze

  • 2 cups powdered sugar (ideally sifted)
  • 3 tbsp dried hibiscus flowers, or 3 hibiscus tea bags

Equipment

  • 9" x 5" loaf pan

Instructions

  1. Preheat the oven to 350°F. Grease loaf pan and line two sides with parchment paper with overhang for handles. 

  2. In a large bowl, whisk together the coconut oil and sugar until fluffy. Whisk in the pineapple, banana, eggs, and vanilla. In a separate bowl whisk together the dry ingredients. Fold the dry ingredients into the wet ingredients.  

  3. Pour into prepared baking pan and smooth the top with a spatula. Bake for 50 minutes, or when a toothpick inserted in the middle comes out clean. Cool in pan for 15 minutes. Remove cake from pan and cool completely on a rack. Let cool before glazing.

  4. While the cake is baking begin the glaze. Steep hibiscus leaves or tea in 1/2 cup boiling water. Steep until very dark in colour, about 20 minutes. 

  5. In a large bowl whisk together powdered sugar and 1/4 cup concentrated hibiscus water. Allow glaze to thicken slightly before pouring on to loaf. Enjoy once glaze has set.