Dish: pineapple-banana rum bread
Pineapple-Banana Rum Bread
1/2 mug white rum
1/2 mug dried out pineapple, diced
4 tbsps saltless butter
3/4 mug granulated sugar
1 added big egg
2 big extremely ripe bananas, mashed
1/3 mug ordinary yogurt
2 mugs versatile flour
1/2 tbsp cooking powder
1/2 tbsp cooking soft drink
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground allspice
1/2 tsp salt
1/2 mug pecans, cut
Freely oil a 9-inch loaf frying pan. Preheat stove to 350 levels F.
Place the rum and pineapple in a dish and allow rest, covered for a minimum of one hour.
In the dish of a mixer (or by hand), defeated with each other the butter and sugar. Include the eggs and proceed defeating till light and cosy, scratching down the sides of the dish as required.
In a blending dish, incorporate the flour, cooking powder, cooking soft drink, cinnamon, nutmeg, allspice and salt. Transfer batter to a 9-inch loaf frying pan and cook for 45 to 55 mins or up until the bread passes the wood choice examination.
Get rid of the frying pan from the stove and allow it rest for 10 mins, prior to ending up on a shelf to cool down.
Per offering: 248 calories, 7.8 grams fat
In the dish of a mixer (or by hand), defeated with each other the butter and sugar. Include the eggs and proceed defeating till light and cosy, scratching down the sides of the dish as essential. Include the bananas and defeat in, blending well. In a blending dish, integrate the flour, cooking powder, cooking soft drink, cinnamon, nutmeg, allspice and salt. Transfer batter to a 9-inch loaf frying pan and cook for 45 to 55 mins or up until the bread passes the wood choice examination.