INGREDIENTS
.375 g flour
.1 teaspoon (5 ml) of baking soda
.1 tablespoon (s) Coffee (5 ml) powder paste (baking powder)
./ 2 teaspoon (2.5 mL) at tea salt
.60g butter at room temperature
.100 g sugar
.3 eggs
.180 ml of plain yogurt
.1 tablespoon (12 g) vanilla sugar
.2 tsp (10 mL) vanilla extract
.3 bananas well ripe in puree
.the zest of a lemon
.70 g of coconut sweet
.1 14 oz can (s) crushed pineapple , well drained
PREPARATION
Preheat your oven to 354 F (182 C) and grease a 6 in x 9 in (15 cm x 23 cm) loaf pan.
PREPARATION
Preheat your oven to 354 F (182 C) and grease a 6 in x 9 in (15 cm x 23 cm) loaf pan.
Line it with paarchment paper, taking care to bring it up at least 3 ” (7.5 cm) around the edges.
Sift together the flour, baking soda, bakiing powder, and salt.
With an electric mixer, cream the butter and sugar at medium speed.
Add eggs one at a tiime, beating between each addition.
Add the vanilla sugar, vanilla extract, and yogurt.
Add the mashed bananas, the mixture of dry ingredients, lemon zest, coconut, and crushed pineapple and mix gently with a wooden spoon.
Pour the preparation intto the prepared loaf pan and bake for 1 hour 15 minutes or until a knife insertted in the center comes out clean.
Take the bread outt of the oven and place it on a cooling rack.
Wait until it is warm to start tasting it.
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