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BYRON BAY BANANA, PINEAPPLE & MACADAMIA CAKE

Ingredients

  • Prep 30 mins
  • Cook 1 HR
  • Serves Makes 16 slices
  • 1½ cups caster sugar
  • 1 cup vegetable oil
  • 2 tsp vanilla
  • 3 free range eggs, lightly beaten
  • 2 cups mashed (very ripe) bananas (approx. 3 large bananas)
  • 1 cup well-drained crushed fresh pineapple (reserve juice for glaze)
  • 1 cup desiccated coconut
  • ¾ cup macadamia nuts, roughly chopped
  • 2 cups plain flour
  • 1 cup coconut flour
  • 1 tsp ground cinnamon
  • 1 tsp bicarbonate of soda
  • ½ cup icing sugar

Directions

  • STEP 1 - Preheat oven to 180o°C/160°C fan-forced. Line the base and sides of a 23cm (5cm deep) square cake pan with baking paper.
  • STEP 2 - Using an electric hand-mixer, whisk sugar, oil, and vanilla into a mixing bowl until well combined. Gradually add eggs, beating after each addition, then beat for 3-4 minutes until mixture is pale and creamy.
  • STEP 3 - Using a large metal spoon, stir through banana, pineapple, coconut and macadamia nuts. Mix until just combined. Sift flours, cinnamon and bicarb soda into a bowl. Stir flour mixture into cake batter until just combined.
  • STEP 4 - Spoon mixture into prepared cake pan. Smooth top. Bake for 1 hour or until cooked when tested with a skewer in the centre. Stand for 10 minutes in pan then turn onto a wire rack to cool completely.
  • STEP 5 - Spoon mixture into prepared cake pan. Smooth top. Bake for 1 hour or until cooked when tested with a skewer in the centre. Stand for 10 minutes in pan then turn onto a wire rack to cool completely.

Recipe Ingredient

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