Moist Pineapple Banana Bread with Kapai Puku No. 1 Liver Health

Makes one loaf


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/4 cup Kapai Puku No. 1 Liver Health
  • 1/2 cup mashed ripe banana
  • 1/3 cup drained crushed pineapple (we used fresh pineapple)
  • 1/2 cup flaked coconut
  • 2 cups gluten-free plain flour OR sorghum/buckwheat/superfine brown rice flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Himalayan sea salt


  1. In a bowl, cream butter and sugar. Beat in eggs. Stir in banana, pineapple and coconut. Combine dry ingredients; stir into creamed mixture just until combined. Spoon into a greased 20cm x 10cm loaf pan.
  2. Bake at 180-c degrees for 65-70 minutes or until bread test done.
  3. Cool in pan 10 minutes; remove to a wire rack.

Recipe adapted from JamHands

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