Recipe: Yummy 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 have Vickys Pineapple Banana Loaf Cake, GF DF EF SF NF using 14 ingredients and 8 steps. Here is how you achieve it.

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

  1. Prepare 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. It’s 1/2 tsp of bicarb / baking soda.
  5. You need 200 g of granulated sugar (1 cup).
  6. You need 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. Prepare 115 g of gold foil Stork margarine block, melted (1/2 cup).
  10. You need 75 g of pineapple chunks – chopped.
  11. You need 1 of over ripened (black / well spotted) banana, mashed.
  12. Prepare 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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