Vickys Pineapple Banana Loaf Cake, GF DF EF SF NF

Name: Vickys Pineapple Banana Loaf Cake, GF DF EF SF NF
Total time: 1200 s
Yield: 10 servings
Cuisine: British
Ingredients: 260 g gluten-free / plain flour (2 cups + 2 scant tbsp); 1/4 tsp xanthan gum if using GF flour; 1 tsp baking powder; 1/2 tsp bicarb / baking soda; 200 g granulated sugar (1 cup); 40 g desiccated coconut (1/2 cup); 75 g pineapple chunks; 90 ml pineapple juice; 115 g gold foil Stork margarine block, melted (1/2 cup); 75 g pineapple chunks - chopped; 1 over ripened (black / well spotted) banana, mashed; for the glaze; 150 g icing sugar (1.5 cups); 3 tbsp pineapple juice or as required

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

My Pina Colada cupcakes were a hit with the kids the other week and they asked for them again. I didn't have enough ingredients for those but I did have enough to change up my banana loaf recipe to give it a similar flavour

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Saved

Ingredients

20 minutes

10 servings

260 ggluten-free / plain flour (2 cups + 2 scant tbsp)
1/4 tspxanthan gum if using GF flour
1 tspbaking powder
1/2 tspbicarb / baking soda
200 ggranulated sugar (1 cup)
40 gdesiccated coconut (1/2 cup)
75 gpineapple chunks
90 mlpineapple juice
115 ggold foil Stork margarine block, melted (1/2 cup)
75 gpineapple chunks - chopped
1over ripened (black / well spotted) banana, mashed
for the glaze
150 gicing sugar (1.5 cups)
3 tbsppineapple juice or as required

Saved

Steps

20 minutes

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

Saved

Cooksnaps

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Vicky@Jacks Free-From Cookbook @allergyfriendlycook

on June 27, 2017 16:13

Scotland

Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!

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Vickys Pineapple Banana Loaf Cake, GF DF EF SF NF

Vickys Pineapple Banana Loaf Cake, GF DF EF SF NF

Ingredients

Steps

Cooksnaps

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