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© Meredith Corporation. All rights reserved. Used with permission.
(12 servings, 1/4 mini loaf each)
Preheat oven to 350°F. Line the bottoms of three 6-by-3-inch nonstick mini loaf pans with parchment paper; coat with cooking spray.
Whisk whole-wheat flour, all-purpose flour, baking soda and salt in a medium bowl.
Pulse 3/4 cup pineapple and water (or juice) in a mini food processor or blender until smooth, scraping down the sides as needed. Beat sugar, coconut oil and vanilla in a bowl with an electric mixer on medium-high speed until combined. Beat in the pureed pineapple and eggs. Finely chop the remaining 3/4 cup pineapple and fold it in.
Make a well in the dry ingredients and pour in the wet ingredients; fold until combined. Divide the batter among the prepared pans.
Bake the cakes until the tops are golden and a cake tester inserted in the center comes out clean, 30 to 35 minutes. Cool in the pans on a wire rack for 15 minutes. Loosen the edges and turn the loaves out onto the rack to cool completely before slicing.