Banana and pineapple loaf

I’ve really started enjoying fruit recently. I have a (somewhat deserved) reputation as a chocoholic within my friendship group, but I feel my fruit consumption of late might have redeemed me. I got sent a selection of Nature’s Finest fruit pots a little while ago and it was just a bit too easy to take the majority of them to work for lunch. I also appreciate anything that stops me having to wrestle with a pineapple, or decipher when a mango might be ready.

Anyway, we always have a stash of bananas in the house and I sometimes think simple is best I made a more tropical themed banana loaf (especially in time for the first week of the Great British Bake Off cake week). It turned out pretty beautifully because the banana and pineapple kept the cake soft, even after 40 minutes of baking. I made this last night and D has been eyeing it up for hours while he was waiting for me to get in from work.

To make a banana and pineapple loaf you will need:

140g butter

140g caster sugar

2 large eggs

2 bananas (slightly over ripe is best)

140g self raising flour

200g pineapple chunks (keep back the juice)

50g icing sugar

Approx 20g dessiccated coconut

Heat the oven to 180°C. Line a loaf tin. Cream together the butter and sugar until light and fluffy. Add the bananas and eggs (if doing it by hand mash the banana first). Once the wetter ingredients are mixed beat in the flour to form a creamy mix. Finally, add the pineapple chunks.

Add to the loaf tin in a smooth layer. Bake in the middle of the oven for 40 minutes, until a skewer comes out of the cake cleanly. Allow the cake to cool.

To prepare the icing add about a teaspoon of the juice the pineapple came in to form a smooth paste and thinly cover the loaf with this. To finish, sprinkle over the coconut.

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Usefully, this cake keeps for several days in an air tight tin, if you can keep the people you live with’s hands off it for long enough!

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Natures’ Finest fruit is available in most big supermarkets. It comes in coconut water or fruit juice, rather than syrup so it makes it a preferable baking ingredient and a healthier snack when you’re on the go. I was sent samples of this to try. For more recipe suggestions visit here.

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