This has to be one of my favourite cakes right now. I think everyone has had their fair share of banana bread during lock down right? Don’t get me wrong I love banana bread too but this might just have the edge. So why not give this tropical twist a go or even put a shot of rum in to create a pina colada cake.
Prep Time: 20 mins
Cook Time: 50mins-1hour
Portions: 8 slices
Ingredients
- 1 Cup Plain Flour
- 1 Cup Wholemeal/ Brown Flour
- 1 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1/2 Tsp Salt
- 2 Ripe Bananas
- 2eggs
- 3/4 Cup Brown Sugar
- 1/2 Cup Coconut Oil
- 1/2 Pineapple / 1 Small Tin
- 1/2 Cup Desiccated Coconut
- Handful of Walnuts
- 1 Tub Light Cream Cheese
- 1/2 Cup Icing Sugar
- Dried Banana Chips
Method
- Preheat your oven to 180c/ Gas Mark 4 and line/ grease your cake tine
- First mash your bananas in a large bowl
- Add two eggs and mix well
- Add brown sugar and oil and mix again
- Then in a separate bowl mix the dry ingredients (both flours, baking powder, baking soda and desiccated coconut)
- Now add your dry ingredients into the banana mix and mix (don’t over mix)
- Now time to add your pineapple. Whether your using a tine or fresh cut the pineapple into small chunks them mix into the batter
- Finally chop your walnuts and stir through
- Now add to your cake tin (any shape and size you have will be fine) and cook for 50 mins – 1 hour
- While your cake is baking it’s time to make your icing. This is so simple, mix your cream cheese with icing sugar until combined and slightly thickened
- Check your cake is done by prodding with a skewer or knife and when it comes out clean it’s done
- Now your cake is done wait for it to cool completely, this will take a few hours
- Now it is cool time to decorate with your icing and top with dried bananas
- Now time to enjoy this is especially good with a cup of tea or coffee
