Moist Banana Pineapple Bread

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Moist pineapple banana bread laced with rum, vanilla and nutmeg and with bits of crushed pineapple all through.


  • 2 massive bananas or 1 cup mashed bananas
  • ¾ cup crushed pineapple drained
  • 1/four cup bitter cream
  • 2 massive eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon nutmeg
  • ¼ cup milk
  • 2 cups all function flour
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • ½ cup unsalted butter substitute with oil
  • 1 -2 Tablespoon rum
Moist Banana Pineapple Bread


  1. Preheat oven to 350 levels. Grease a loaf pan with baking spray; put aside
  2. In a small bowl, combine collectively mashed bananas, crushed pineapple, and bitter cream, with a potato masher.
  3. Then whisk in eggs, milk, rum and vanilla extract till easy Add granulated sugar and brown sugar.
  4. In another bowl combine flour, baking powder, baking soda, nutmeg and salt
  5. Using a handheld mixer, add butter to the dry mixture until fully incorporated, and then gradually add wet ingredients
  6. Continue mixing for about 2 minutes until dry ingredients are fully incorporated. Scrape down sides.
  7. Pour mixture into prepared loaf pan – bake for about 60-75 minutes or until a tooth pick inserted comes out clean.
  8. Let it cool before slicing.

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