Wednesday, 22 June 2011

Banana Pineapple Cake

This is my all time favourite tried and tested recipe. The pineapple keeps the cake really moist and lightens it up. I often make them into muffin size for lunchboxes, it freezes well too. I love how easy it is to make. The recipe is from AWW Cakes and Slices book, my copy was an 18th birthday gift all those years ago from my uncle.

1 1/2 cups plain flour
1 tsp ground cinnamon
1/2 tsp baking powder
3/4 cup caster sugar (I often substitute with brown sugar)
3/4 cups chopped pecans/walnuts (I usually omit it)
1 cup mashed banana
450g can crushed pineapple, drained
1/2 cup oil
2 eggs, lightly beaten

  1. Preheat oven to 160C.
  2. Mix all dry ingredients in a large bowl.
  3. Combine all the wet ingredients and mix into the flour.
  4. Pour into prepared pan.
  5. Bake for about 1 hour (in a loaf pan), reduce cooking time if you use a muffin pan.

This is how easy it is to make, even the cat can do it.

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