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 f…more
Ingredients
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260 g gluten-free / plain flour (2 cups + 2 scant tbsp)
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1/4 tsp xanthan gum if using GF flour
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1 tsp baking powder
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1/2 tsp bicarb / baking soda
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200 g granulated sugar (1 cup)
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40 g desiccated coconut (1/2 cup)
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75 g pineapple chunks
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90 ml pineapple juice
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115 g gold foil Stork margarine block, melted (1/2 cup)
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75 g pineapple chunks – chopped
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1 over ripened (black / well spotted) banana, mashed
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for the glaze
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150 g icing sugar (1.5 cups)
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3 tbsp pineapple juice or as required
Steps
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Preheat the oven to gas 4 / 180C / 350F and grease a loaf tin
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Mix the flour, xanthan gum if using, baking powder, bicarb, sugar and coconut together in a bowl
![Vickys Pineapple Banana Loaf Cake, GF DF EF SF NF recipe step 2 photo]()
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Put the first amount of pineapple chunks in a blender with the pineapple juice and puree smooth
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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
![Vickys Pineapple Banana Loaf Cake, GF DF EF SF NF recipe step 4 photo]()
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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
![Vickys Pineapple Banana Loaf Cake, GF DF EF SF NF recipe step 5 photo]()
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Let cool in the tin for 5 minutes then turn out and transfer to a wire rack to cool completely
![Vickys Pineapple Banana Loaf Cake, GF DF EF SF NF recipe step 6 photo]()
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Mix the icing sugar and juice together then spoon over the cooled cake
![Vickys Pineapple Banana Loaf Cake, GF DF EF SF NF recipe step 7 photo]()
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Let the glaze set then slice and serve
![Vickys Pineapple Banana Loaf Cake, GF DF EF SF NF recipe step 8 photo]()
