Banana Pineapple Cake
A moist and rich pound cake made with bananas and dried pineapple, perfect for picnics or as an after-dinner dessert.
Ingredients
unsalted butter (cut into small pieces, reserve a little extra for greasing the pan)
1
small bananas (peeled, weighing about 1 lb / 450 g)
5
ready-to-eat dried pineapple
1/2 cup
self-raising flour (all-purpose flour)
1 1/3 cup
whole wheat self-raising flour
1/2 cup
baking powder
1 tsp
salt
a pinch
sugar
2/3 cup
eggs
2
chopped walnuts (optional)
1/3 cup
Instructions
1
Prepare the pan and ingredients
Preheat the oven to 350°F (180°C). Place the loaf pan on parchment paper, trace the outline, and cut it out. Lightly grease the pan with butter, then line it with the paper. Place the bananas in a bowl and mash with a fork. Cut the pineapple into very small pieces. Set the bananas and pineapple aside.
2
Mix the dry ingredients
Sift the flour, baking powder, and salt into a mixing bowl. Stir, then add the butter. Rub the butter into the flour mixture until it looks like fine breadcrumbs.
3
Prepare the egg mixture
One at a time, crack the eggs into a small bowl. Lightly beat with a fork until the whites and yolks are combined.
4
Mix the batter
Pour the beaten eggs into the mixing bowl, add the sugar, bananas, and pineapple, and mix together. Pour the cake mixture into the prepared loaf pan.
5
Baking
Smooth the top of the mixture, then sprinkle with the walnuts. Bake in the center of the oven for about 50 minutes, until risen and golden.
6
Cooling
Remove from the oven and cool on a wire rack for 10 minutes. Carefully turn the cooled cake out of the pan and slice to serve.
