Glazed Banana Pineapple Bread
Serves 1260 mins prep60 mins cook
Ultra moist, soft, and tender thanks for the box of vanilla pudding added to the batter! The pineapple lends a sweet, tropical flavor to the banana bread!
0 servings
What you need
Instructions
-1 Preheat oven to 325F, spray a 9-by-5-inch loaf pan(s) with cooking spray with flour (I use Pam for Baking) or grease and flour the pan(s); set aside. -1 In a large microwave-safe mixing bowl, melt the butter, about 1 minute. -1 To the melted butter, add the sugars, eggs, vanilla, and stir or whisk to combine. -1 Add yogurt, bananas, carrots, pineapple (does not need to be squeezed and drained, some juice is okay and adds flavor), raisins, nuts, and stir to incorporate. -1 Add the dry pudding mix (Note: You are not making pudding; simply adding the mix as a dry ingredient), add the cinnamon, and stir to incorporate. -1 Add the flour, baking soda, salt, and stir until just combined, taking care not to over-mix or bread will be tougher as the gluten will over-develop. -1 Pour batter into prepared pan(s) and bake for about 65 minutes (this is for one 9-by-5-inch loaf), or until top is golden and set, and a wooden skewer, cake tester, or knife inserted in the center comes out clean. If bread is browning a bit fast on the top, you may wish to lower your oven temperature to 300F midway through cooking, at about the 30-minute mark if your oven runs hot or tent the pan with foil in approximately the last 20 minutes of cooking. -1 Allow bread to cool in the loaf pan for at least 30 minutes before removing from the pan and transferring to a rack to finish cooling.View original recipe