Pineapple Banana Coffee Cake Food

PINEAPPLE COFFEE CAKE RECIPE

Steps:

• First, preheat oven to 325 degrees. Spray a 9" x 13" cake pan with non-stick cooking spray then set aside.
• Mix-don't beat-the first 7 ingredients until well blended.
• Next, sift flour and baking soda into the bowl and fold gently until completely incorporated. Add bananas and nuts then stir just until combined.
• Transfer the batter into the prepared cake pan and bake 45 minutes before testing for doneness. When the center is firm and a cake tester comes out with a few moist crumbs attached, you'll know it is done, about 50-55 minutes.
• Remove from oven, cool completely then slice and serve with a generous dusting of powdered sugar. Enjoy!

CRUSHED PINEAPPLE COFFEE CAKE

Steps:

• Cream sugar with butter.
• Sift flour and baking powder.
• Add to creamed mixture alternately with egg/milk mixture. (place egg in cup and add milk to make 1 cup).
• Spread in 9x13 pan.
• Cover with well-drained pineapple.
• Mix topping ingredients till crumbly and sprinkle over pineapple.
• Bake at 350° for 1 hour.

PINEAPPLE BANANA COFFEE CAKE

Steps:

• 1. Preheat oven to 350ºF. Grease bottom only of 8- or 9-inch square pan. In medium bowl, stir quick bread mix, water, oil and eggs until well blended (batter may be slightly lumpy). Gently stir in 1/3 cup of the pineapple and 1/4 cup coconut. Spread in pan.
• 2. Bake 8-inch pan 35 to 40 minutes, 9-inch pan 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• 3. In small bowl, mix all glaze ingredients until smooth and spreadable. Spread glaze over coffee cake. Sprinkle with 2 tablespoons coconut.

BANANA PINEAPPLE CAKE

Steps:

• Cake Instructions: Combine first 5 dry ingredients in large bowl.
• Measure 1 cup undrained pineapple.
• Reserve rest for icing.
• Add measured pineapple and remaining ingredients to bowl.
• Mix just until thoroughly combined.
• Turn into greased and floured 10" cake pan.
• Bake at 350 F for 50 to 70 minutes, or until cake tester comes out clean.
• Cool on rack 20 minutes, then remove from pan and cool completely.
• Icing Instructions: Drain reserved pineapple well.
• Whip margarine, icing sugar and pineapple juice together until smooth.
• Fold in pineapple.
• Spread on top and side of cake.

PINEAPPLE-BANANA COFFEE CAKE

Steps:

• Heat oven to 350°F. Grease bottom only of 8- or 9-inch square pan. In medium bowl, stir quick bread mix, water, oil and eggs until well blended (batter may be slightly lumpy). Gently stir in 1/3 cup of the pineapple and 1/4 cup coconut. Spread in pan.
• Bake 8-inch pan 35 to 40 minutes, 9-inch pan 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• In small bowl, mix all glaze ingredients until smooth and spreadable. Spread glaze over coffee cake. Sprinkle with 2 tablespoons coconut.

PINEAPPLE AND BANANA CAKE

Steps:

• Heat oven to 180C (350F).
• Grease and line two 9" (23 cm) round cake pans and dust the sides with rice flour.
• Whisk egg replacer powder and pineapple juice together until fluffy.
• Add silken tofu and whisk until smooth.
• Add oil and whisk again. Set aside.
• Mix together mashed bananas, crushed pineapple and caster sugar.
• Sift together brown rice flour (or white rice flour), potato starch, xanthan gum, baking powder and cinnamon.
• Add to banana, pineapple and sugar and mix together.
• Add egg replacer, juice and oil mixture. Mix well.
• Pour evenly into two prepared pans. Bake for 35 minutes or until a skewer comes out clean.
• Leave in to cool in tin for 10 minutes before turning out onto a wire rack to cool completely.
• Icing : Beat together cream cheese, soy milk powder and icing sugar until light and fluffly. Spread 1/3 of icing on first cake. Arrange the mango slices (or paw paw or pineapple) over the icing. Place 2nd cake on top. Ice the top with remaining icing. Decorate with pieces of glace pineapple (or mango slices and/or banana slices), if desired.

PINEAPPLE COCONUT COFFEE CAKE

Steps:

• Drain pineapple, reserving 2 tablespoons of juice, set pineapple and reserved juice aside.
• Beat butter at a medium speed with an electric mixer until creamy; gradually add granulated sugar and brown sugar, beating well.
• Add eggs, one at a time, beating after each addition.
• Combine flour and next 3 ingredients; gradually add to butter mixture, beating well.
• Stir in 1 1/2 cups drained pineapple, 3 1/2 oz can coconut, 1 cup pecans, and vanilla.
• Spoon batter into 2 greased and floured 8-inch cake pans.
• Bake at 350°F for 35-40 minutes or until a wooden pick inserted in the center comes out clean.
• Cool in pans on wire racks for 10 minutes.
• Stir together powdered sugar, remaining pineapple, reserved juice, remaining chopped pecans, and 1/4 cup coconut.
• Spread evenly over cakes. Broil 5 1/2 inches from heat for 3-4 minutes, or until lightly browned and bubbly.
• Cool completely in pans on wire racks.

MOIST PINEAPPLE BANANA BREAD

Steps:

• In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon. In another bowl, whisk the eggs, oil and vanilla; add pineapple and bananas. Stir into the dry ingredients just until moistened. Pour into two greased 8x4-in. loaf pans., Bake at 350° for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

BANANA, PINEAPPLE AND COCONUT CAKE

Steps:

• Preheat oven to 350°F Grease and flour fluted or tube pan.
• Cream butter and sugar. Add eggs, flour, baking powder, baking soda, coconut milk and cinnamon .
• Stir in pineapple and bananas and mix well with a wooden spoon. Pour into prepared pan.
• Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean.
• Cool cake in pan for 10 minutes, then turn out onto wire rack to cool completely. Drizzle condensed milk and serve.

THE CAKE THAT DOESN'T LAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, mix flour, sugar, baking soda, salt and cinnamon. Make a well in the center and pour in the eggs, oil, vanilla, pineapple, mashed banana and chopped walnuts. Mix well and pour into prepared pan.
• Bake in the preheated oven for 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Serve hot or cold.

PINEAPPLE BANANA MUFFINS

Steps:

• In a small bowl, combine the flours, sugar, baking soda, baking powder, cinnamon, nutmeg and salt. In another bowl, whisk the egg, oil, milk and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and pineapple. , Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

SIMPLE BANANA COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy; beat in eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir bananas into butter mixture.
• Sift flour, baking soda, and salt together in another bowl. Stir flour mixture into banana mixture until batter is evenly blended. Pour batter into prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

BANANA CAKE WITH PINEAPPLE

Steps:

• Preheat the oven to 180C/350F.
• Stir together the flour, baking soda, cinnamon, sugar, and salt into a large mixing bowl.
• Stir in the oil, pineapple, vanilla, eggs, and banana. Mix by hand until well blended.
• Pour into a greased and floured pan.
• Bake for 1hr30. Set aside to cool. When cooled, coat in a light layer of icing sugar.

PINEAPPLE-BANANA COFFEE CAKE

Steps:

• Heat oven to 350 degrees. Grease bottom only of square pan, 8x8x2 or 9x9x2 inches. Stir quick bread mix, water, oil and eggs in medium bowl until well blended (batter may be slightly lumpy). Gently stir in 1/3 cup of the pineapple and 1/4 cup coconut. Spread in pan.
• Bake 8-inch pan 35 to 40 minutes, 9-inch pan 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• Spread with Pineapple Glaze. Sprinkle with 2 tablespoons coconut.
• Pineapple Glaze: Stir all ingredients until smooth and spreadable.

PINEAPPLE COFFEE CAKE

Steps:

• Drain pineapple, reserving juice. Set pineapple aside. In a large bowl, combine the flour, sugar, baking powder, salt and mace. In a small bowl, combine the egg, oil, milk and reserved pineapple juice. Stir into dry ingredients just until moistened., Transfer to a greased 9-in. round baking pan. In a small bowl, beat butter and honey until well blended. Fold in the cornflakes, coconut and reserved pineapple. Gently spread over batter., Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack.