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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Bread

Pineapple Bread

Serves 1 · 60 minutes

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • ⅔ cup / 150 g White sugar
  • ½ cup / 115 g Unsalted butter, softened
  • 1 small / 75 g Ripe banana
  • 2 slices, each 2 cm thick / 300 g Fresh pineapple slices
  • 2 ea. / 100 g Eggs
  • 2 cups / 250 g All-purpose flour
  • ⅓ cup / 80 g Milk (3.8% fat)
  • ½ tsp / 2.5 g Baking powder
  • ½ tsp / 3 g Salt
  • 1½ tsp / 11.25 g Coconut flakes

Method

  1. Add the banana to a medium bowl, and mash it with a fork. Cut the pineapple into small pieces and mix them into the banana.
  2. In a separate large bowl, combine all dry ingredients except coconut flakes.
  3. Preheat oven to 350°F (175°C).
  4. Put the butter, eggs, milk and fruits into the second bowl and beat well. As the actual water content of fruits can vary, add an additional tablespoon or two of flour if the mixture appears too wet.
  5. Lightly grease or line an 8x4 in (20x10 cm) loaf pan.
  6. Pour batter into pan.
  7. Sprinkle a thin layer of coconut flakes on top.
  8. Bake on middle shelf of oven for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.