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

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, vickys pineapple banana loaf cake, gf df ef sf nf. It is one of my favorites. This time, I will 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 on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Vickys Pineapple Banana Loaf Cake, GF DF EF SF NF is something which I have loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can cook vickys pineapple banana loaf cake, gf df ef sf nf using 14 ingredients and 8 steps. Here is how you cook it.

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