Banana and Pineapple Cake

4.93 from 13 votes

This easy Banana and Pineapple Cake recipe is freezer friendly, great for lunch boxes and both regular and Thermomix instructions are included.

Prep Time15

Cook Time45

Total Time1

Course: Cakes

Cuisine: Australian

Keyword: Banana and Pineapple Cake, Thermomix Banana and Pineapple Cake

Servings: slices

Calories: 316kcal

Author: Lauren

Cost: $8

Preheat oven to 180 degrees celsius (fan-forced) 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.

Preheat oven to 180 degrees celsius (fan-forced) and line a 15 x 25cm loaf tin with baking paper.
Add the banana, coconut oil and crushed pineapple to a Thermomix bowl and mix for 10 seconds, speed 4.
Add the remaining ingredients and mix for 10 seconds, speed 5.
Scrape down the sides of the bowl and mix for a further 10 seconds, speed 4.
Follow instructions from Step 5 above.

It's important to drain the excess pineapple juice, otherwise your loaf will be very soft in the centre.

You will need two small bananas for this recipe. The browner the bananas, the better.

This recipe is freezer friendly.

You can make this recipe in a different size cake tin, however please not that the cooking time will vary.

You could add a simple icing to this loaf but I prefer it without and it sure tastes delicious when eaten warm with a glass of milk.

This recipe makes a large loaf, so I like to cut each slice in half for the kids, this also makes it the perfect size for a lunch box treat.