Raspberry Pineapple Banana Bread Mini Loaves

This is a dessert with a message of COEXISTENCE. Could I have picked one element to highlight? Just bananas or just raspberries or JUST pineapple… Sure.

But every once in a while, it is fun to bring different flavors together and experience how each component manages to shine, without casting a shadow on the other surrounding pieces.

These little multitropical loaves will basically throw a dance party in your mouth, so turn on some tunes and let’s get baking!

1 Cup Whole Wheat Flour
1 Cup AP Flour
1 Tsp. Baking Soda
1 Tsp. Baking Powder
1 Tsp. Salt
1 Stick Unsalted Butter, Room Temperature
1 Container Vanilla Greek Yogurt
2 Eggs, Room Temperature
1 Tsp. Vanilla
½ Cup Raspberry Pineapple Rum Syrup *Recipe Below
2 Ripe Bananas, Mashed
12 Oz. Frozen Raspberries, Drained (But save the juice!)
1 Cup Crushed Pineapple (I used Rum Soaked Crushed Pineapple)

Preheat Oven to 350°F
Whip together butter and Greek yogurt, mixing for a good 5 minutes (a stand mixer is ideal for this!)
Cream in sugar
Add vanilla and eggs, followed by cooled Raspberry Pineapple Rum Syrup
Sift flours, baking soda, baking powder, and salt
Slowly incorporate dry ingredients to wet ingredients til just mixed, it is ok if there are a few lumps
Fold in bananas, pineapple, and raspberries

Spoon into vessel of choice (Cupcake papers are great, but I found polka dot mini loaf papers at the craft store that demanded tobe purchased.)

Bake for 15-17 minutes til a fork comes out clean and the top is springy to the touch

*Raspberry Pineapple Rum Syrup
Juice from Drained Raspberries
1 Cup Pineapple Rum (Substitute Pineapple Juice if you please)
1 Cup Agave Syrup

Combine in a small sauce pan and allow to simmer til reduced by half
Be careful not to let it boil over like I might have done…it makes a mess
I stored the rest in little jars to be used to top pancakes or flavor future baked creations!