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

Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, vickys pineapple banana loaf cake, gf df ef sf nf. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Vickys Pineapple Banana Loaf Cake, GF DF EF SF NF is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Vickys Pineapple Banana Loaf Cake, GF DF EF SF NF is something that I have loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can cook vickys pineapple banana loaf cake, gf df ef sf nf using 14 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Vickys Pineapple Banana Loaf Cake, GF DF EF SF NF:
  1. Prepare 260 g gluten-free / plain flour (2 cups + 2 scant tbsp)
  2. Make ready 1/4 tsp xanthan gum if using GF flour
  3. Make ready 1 tsp baking powder
  4. Prepare 1/2 tsp bicarb / baking soda
  5. Get 200 g granulated sugar (1 cup)
  6. Get 40 g desiccated coconut (1/2 cup)
  7. Prepare 75 g pineapple chunks
  8. Get 90 ml pineapple juice
  9. Get 115 g gold foil Stork margarine block, melted (1/2 cup)
  10. Get 75 g pineapple chunks - chopped
  11. Prepare 1 over ripened (black / well spotted) banana, mashed
  12. Make ready for the glaze
  13. Prepare 150 g icing sugar (1.5 cups)
  14. Take 3 tbsp pineapple juice or as required
Steps to make 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

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