Pineapple cake

Ingredients:

 • 2 cups all-purpose flour / maida
 • 1 tsp baking pdr
 • 1/2 tsp baking soda
 • 1/2 tsp salt
 • 1/2 cup unsalted butter, softened
 • 1 cup granulated sugar
 • 2 large eggs / substitute- ripe bananas mashed
 • 1 tsp vanilla extract
 • 1 cup crushed pineapple, drained
 • 1/2 cup chopped nuts

Directions

 1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
 2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
 3. In a separate large bowl, cream together the softened butter and sugar until light and fluffy.
 4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
 5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
 6. Gently fold in the crushed pineapple and chopped nuts (if using) into the batter.
 7. Pour the batter into the prepared loaf pan, spreading it evenly.
 8. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
 9. Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

 

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