Vickys Pineapple Banana Loaf Cake, GF DF EF SF NF

Vickys Pineapple Banana Loaf Cake, GF DF EF SF NF

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


10 servings

  1. 260 g gluten-free / plain flour (2 cups + 2 scant tbsp)

  2. 1/4 tsp xanthan gum if using GF flour

  3. 1 tsp baking powder

  4. 1/2 tsp bicarb / baking soda

  5. 200 g granulated sugar (1 cup)

  6. 40 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. 75 g pineapple chunks – chopped

  11. 1 over ripened (black / well spotted) banana, mashed

  12. for the glaze

  13. 150 g icing sugar (1.5 cups)

  14. 3 tbsp pineapple juice or as required


  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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