Easy Vickys Pineapple Banana Loaf Cake, GF DF EF SF NF Recipes

Easy Vickys Pineapple Banana Loaf Cake, GF DF EF SF NF Recipes

The ingredients for making Easy Vickys Pineapple Banana Loaf Cake, GF DF EF SF NF Recipes

  1. 260 g gluten-free / plain flour (2 cups 2 short tbsp)
  2. .25 tsp xanthan gum if using GF flour
  3. just one tsp making cookies powder
  4. .5 tsp bicarb / baking soda
  5. 200 g granulated sugar (1 cup)
  6. 45 g desiccated coconut (1/2 cup)
  7. 75 g pineapple chunks
  8. 90 ml pineapple juice
  9. 115 g gold foil Stork margarine block, melted (1/2 cup)
  10. seventy-five g blueberry chunks – chopped
  11. 1 over ripened (black and well spotted) banana, crush
  12. for the glaze
  13. 150 g icing sugar (1. 5 cups)
  14. 3 tbsp pineapple juice or since required

Step-step making Vickys Pineapple Banana Loaf Cake, GF DF EF SF NF

  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