White Chocolate Fruit Loaf

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease a 20x20cm baking tin and set it aside.

   Tip: Use a tin that can be easily removed once cooled.

2. 2

   In a large bowl, whisk together the flour, sugar, and baking powder.

   Tip: Sift the dry ingredients to ensure even distribution.

3. 3

   In a separate bowl, whisk together the melted butter, eggs, and vanilla extract.

   Tip: Use a fork to break up any butter clumps.

4. 4

   Add the white chocolate chips to the wet ingredients and stir until melted and smooth.

   Tip: Let the mixture cool slightly to prevent the eggs from scrambling.

5. 5

   Add the diced pineapple and banana to the wet ingredients and stir until well combined.

   Tip: Don't overmix – the fruit should still retain some texture.

6. 6

   Pour the wet ingredients into the dry ingredients and stir until just combined.

   Tip: Don't overmix – the batter should still be slightly lumpy.

7. 7

   Pour the batter into the prepared baking tin and smooth the top.

   Tip: Use a spatula to remove any air bubbles from the surface.

8. 8

   Bake for 25 minutes, then remove from the oven and let cool in the tin for 5 minutes.

   Tip: Let the loaf cool completely before slicing and serving.

9. 9

   Remove the loaf from the tin and transfer it to a wire rack to cool completely.

   Tip: Slice and serve – or wrap and store for later use.