This is not your ordinary banana bread. Chunks of pineapple and mandarin oranges are added to this time-tested classic, creating a moist, dessert-like bread bursting with tropical deliciousness. Perfect for breakfast or brunch, this recipe is quick, easy and entirely macro-friendly, ensuring you’ll have plenty of time to hit the beach and rock that bikini come summertime.
Orange-Pineapple Banana Bread
Makes 12 pieces
1 g fat | 24 g carbs | 4 g protein
Ingredients
2 cups flour
1/3 – ½ cup Swerve Sweetener
1 tsp. baking powder
½ tsp. baking soda
1/8 tsp. salt
1/8 tsp. nutmeg
1/8 tsp. cinnamon
2 eggs
2 small bananas
1 small can of pineapple chunks, drained
1 small can of mandarin oranges, drained
½ cup unsweetened almond milk
1 Tbsp. vanilla extract
Directions
- Preheat oven to 325 degrees F. Grease a 9″ x 13″ baking dish.
- In a large mixing bowl, combine dry ingredients. Set aside.
- In a medium bowl, combine wet ingredients. Pour wet ingredients into dry and mix until fully combined.
- Pour batter into pan and bake for 25-30 minutes.
- Remove from oven and let cool completely before cutting into 12 even pieces.