Banana and Pineapple Cake
This easy Banana and Pineapple Cake recipe is freezer friendly, great for lunch boxes and both regular and Thermomix instructions are included.
Servings: 10 slices
- 2 medium bananas
- ½ cup crushed pineapple - drained
- 2 teaspoons ground cinnamon
- 1 & ¼ cups caster sugar
- 1 & ⅔ cups self raising flour
- ¼ cup coconut
- ⅔ cup coconut oil
- ¼ cup pineapple juice
- 2 eggs
Preheat oven to 180 degrees and line a 15 x 25cm loaf tin with baking paper.
Peel and mash the bananas in a large mixing bowl, then add the pineapple, cinnamon, coconut and sugar.
Sift the flour into the bowl and use a wooden spoon to mix the ingredients together.
In a medium bowl, stir the oil, juice and eggs together with a fork and pour into the banana mixture. Stir until all ingredients are combined.
Pour mixture into a loaf tin, smooth the top and bake in the oven for 45 minutes or until cooked through.
It's important to drain the excess pineapple juice, otherwise your loaf will be very soft in the centre.
If your bananas are very big, I would just use one.
This recipe is freezer friendly.
Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg