How to Make Perfect Vickys Pineapple Banana Loaf Cake, GF DF EF SF NF

Vickys Pineapple Banana Loaf Cake, GF DF EF SF NF.

Vickys Pineapple Banana Loaf Cake, GF DF EF SF NF You can cook Vickys Pineapple Banana Loaf Cake, GF DF EF SF NF using 14 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Vickys Pineapple Banana Loaf Cake, GF DF EF SF NF

  1. You need 260 g of gluten-free / plain flour (2 cups + 2 scant tbsp).
  2. Prepare 1/4 tsp of xanthan gum if using GF flour.
  3. You need 1 tsp of baking powder.
  4. You need 1/2 tsp of bicarb / baking soda.
  5. Prepare 200 g of granulated sugar (1 cup).
  6. Prepare 40 g of desiccated coconut (1/2 cup).
  7. You need 75 g of pineapple chunks.
  8. You need 90 ml of pineapple juice.
  9. You need 115 g of gold foil Stork margarine block, melted (1/2 cup).
  10. It’s 75 g of pineapple chunks – chopped.
  11. It’s 1 of over ripened (black / well spotted) banana, mashed.
  12. You need of for the glaze.
  13. You need 150 g of icing sugar (1.5 cups).
  14. It’s 3 tbsp of pineapple juice or as required.

Vickys Pineapple Banana Loaf Cake, GF DF EF SF NF step by step

  1. Preheat the oven to gas 4 / 180C / 350F and grease a loaf tin.
  2. Mix the flour, xanthan gum if using, baking powder, bicarb, sugar and coconut together in a bowl.
  3. Put the first amount of pineapple chunks in a blender with the pineapple juice and puree smooth.
  4. Add the pineapple slurry to the dry ingredients with the melted margarine and mashed banana to form a thick batter. Fold in the remaining chopped pineapple pieces.
  5. Pour into the loaf tin and bake for 50 – 60 minutes or until firm, well risen and a toothpick tests that the inside is dry.
  6. Let cool in the tin for 5 minutes then turn out and transfer to a wire rack to cool completely.
  7. Mix the icing sugar and juice together then spoon over the cooled cake.
  8. Let the glaze set then slice and serve.

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