Pineapple Chia Seed Bread

2 large bananas or 1 cup mashed bananas

¾ cup crushed pineapple drained

¼ Fage fat free Greek yogurt

2 large eggs

¼ cup milk

1 teaspoon rum extract

1 T almond extract

½ cup brown sugar

½ cup granulated sugar

1 cup all purpose flour

1 cup whole wheat (or white wheat)

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon nutmeg

½ teaspoon salt

½ cup canola oil

2 T chia seeds

Preheat oven to 350 degrees.

Grease a loaf pan with baking spray; set aside

In a small bowl, mix together mashed bananas, crushed pineapple, and yogurt with a potato masher.

Then whisk in eggs, milk, almond extract and vanilla extract until smooth.

Add granulated sugar and brown sugar. Mix until smooth.

In another bowl combine flour, baking powder, baking soda, nutmeg and salt.

Using a handheld mixer, add oil to the dry mixture until fully incorporated, and then gradually add wet ingredients.

Continue mixing for about 2 minutes until dry ingredients are fully incorporated. Scrape down sides.

Fold in chia seeds.

Pour mixture into prepared loaf pan - bake for about 60 to 75 minutes or until a tooth pick inserted comes out clean.

Let it cool before slicing.

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