Banana Pineapple Bread with Coconut

How can I describe it? Crunchy coconut and sticky lime at the top. Subtle pineapple and banana flavour and aroma. Not too sugary but very moist and pleasant. Once you start eating, you can’t stop. If you love over the top sugary cakes then perhaps this wasn’t meant for you! Have a wonderful week! The original recipe is from Ricardocuisine.com.

Beat the eggs, sugar and vanilla essence with an electric mixer until the mixture doubles in volume and falls in ribbons from the beater, (takes 2-3 minutes with a hand mixer on high speed).

Stir in the butter and lime juice, then add the mashed bananas and stir until smooth.

Fold in the sifted flour, coconut and pineapple.

Spoon the batter equally into the prepared pans. Bake in the centre of the oven for 40 minutes or until a toothpick inserted in the centre comes out clean.

Pour the hot lemon syrup over the warm cake while still in tin (pan). Let soak in for 30 minutes then transfer onto cooling rack.

This is one of the best  cakes I’ve eaten in a long time.

Banana Pineapple Bread with Coconut

Preparation time: 10 minutes; Baking time: 40 minutes; Makes: 2  (9 x 5) cakes

Bread Ingredients

  • 225g (8oz) all-purpose flour
  • 2 teaspoons baking powder
  • A pinch salt
  • 1 x 14 oz/398ml can crushed pineapple
  • 3 eggs
  • 250g (8.8oz) sugar
  • 1 teaspoon (5ml) vanilla essence (extract)
  • 125g (4.5oz) unsalted butter, melted and cooled
  • 1 cup mashed ripe bananas (3 bananas)
  • 2 tablespoons (30ml) lime juice
  • 1/2 cup (35 g) unsweetened shredded coconut

Syrup Ingredients

  • 100g sugar
  • 1/4 cup (60ml) lime juice
  • 1/2 cup (35 g) unsweetened shredded coconut, lightly toasted

Instructions

  1. Preheat the oven to 350°F (180°C). Grease and line two 10 x 4-inch (25 x 10 cm) loaf pans with overhanging parchment. Sift or whisk the flour, baking powder and salt in a bowl. Set aside. (I used 9 x 5 inch pans.)
  2. Drain the pineapple and squeeze out as much liquid as possible. Set the pineapple aside. Keep the juice for another use.
  3. Beat the eggs, sugar and vanilla essence with an electric mixer until the mixture doubles in volume and falls in ribbons from the beater, (takes 2-3 minutes with a hand mixer on high speed). Stir in the butter and lime juice, then add the mashed bananas and stir until smooth.
  4. Fold in the sifted flour, coconut and pineapple.
  5. Spoon the batter equally  into the prepared pans. Bake in the centre of the oven for 40 minutes or until a toothpick inserted in the centre comes out clean.
  6. Lemon Syrup: In a small saucepan, heat the extra sugar and lemon juice over medium heat, stirring, until sugar is dissolved, Bring to the boil and remove from the heat .
  7. Stir in the toasted coconut. Pour over the warm cake while still in tin (pan). Let soak in for 30 minutes then transfer onto cooling rack.

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Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

23 thoughts

  1. My mouth is watering. It looks like a very moist cake which I suppose the combination of banana and pineapple would give it. A truly tropical cake! I must try it. Happy days!

        1. Por supuesto que eres magnífica Liz. No esperaba nada menos. En cuanto a mí, yo también soy magnífico. lol. Gran abrazo. ❤

        2. I went to goggle translate promptly and here is what it says
          “Of course you’re gorgeous Liz. I did not expect anything less. As for me, I am also magnificent. LOL. Big hug.”
          Ha ha your Spanish is so good.
          Virtual Hugs, Ralph!!!
          Liz

        3. Te hee hee- you know I used to read the comics Dandy and Beano when I was growing up. And they had all these funny impressions of laughter. I can never forget!!!

        4. I remember those comics too, but I must admit that I was an Eagle comic fan. Yes, they did have funny expressions in the two comics you mention Liz.
          Have a lovely week my friend. Ralph xx

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