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Step-by-Step Guide to Make Perfect Vickys Pineapple Banana Loaf Cake, GF DF EF SF NF

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Vickys Pineapple Banana Loaf Cake, GF DF EF SF NF

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Your main meals should also incorporate fish such as salmon or even lean proteins, as these will also be able to help your health. The reality that salmon is also loaded with Omega-3 is just one of the reasons it is a good choice, but it also contains other necessary nutrients you will need. And when it comes to lean protein, you should bear in mind that you only will need about 3 ounces to get your daily requirements. You should also trim off any extra fat that you find on the specific meats that you're planning to eat.

For those of you who want to get started living a more healthy life the tips above can help you do that. Something that you should actually avoid is all of the processed foods which you can purchase in the stores, and start cooking fresh foods for your meals.

We hope you got insight from reading it, now let's go back to vickys pineapple banana loaf cake, gf df ef sf nf recipe. You can cook vickys pineapple banana loaf cake, gf df ef sf nf using 14 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to cook Vickys Pineapple Banana Loaf Cake, GF DF EF SF NF:

  1. Use 260 g of gluten-free / plain flour (2 cups + 2 scant tbsp).
  2. You need 1/4 tsp of xanthan gum if using GF flour.
  3. Provide 1 tsp of baking powder.
  4. Use 1/2 tsp of bicarb / baking soda.
  5. Take 200 g of granulated sugar (1 cup).
  6. You need 40 g of desiccated coconut (1/2 cup).
  7. Take 75 g of pineapple chunks.
  8. Prepare 90 ml of pineapple juice.
  9. Take 115 g of gold foil Stork margarine block, melted (1/2 cup).
  10. Take 75 g of pineapple chunks - chopped.
  11. Get 1 of over ripened (black / well spotted) banana, mashed.
  12. Use of for the glaze.
  13. Provide 150 g of icing sugar (1.5 cups).
  14. Provide 3 tbsp of pineapple juice or as required.

Steps to make Vickys Pineapple Banana Loaf Cake, GF DF EF SF NF:

  1. Preheat the oven to gas 4 / 180C / 350F and grease a loaf tin.
  2. Mix the flour, xanthan gum if using, baking powder, bicarb, sugar and coconut together in a bowl.
  3. Put the first amount of pineapple chunks in a blender with the pineapple juice and puree smooth.
  4. Add the pineapple slurry to the dry ingredients with the melted margarine and mashed banana to form a thick batter. Fold in the remaining chopped pineapple pieces.
  5. Pour into the loaf tin and bake for 50 - 60 minutes or until firm, well risen and a toothpick tests that the inside is dry.
  6. Let cool in the tin for 5 minutes then turn out and transfer to a wire rack to cool completely.
  7. Mix the icing sugar and juice together then spoon over the cooled cake.
  8. Let the glaze set then slice and serve.

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