Banana Pineapple Bread is a traditional Nauruan recipe for a classic loaf cake with coconut cream, bananas and pineapple in the batter. The full recipe is presented here and I hope you enjoy this classic Nauruan version of: Banana Pineapple Bread.
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Ingredients:
2 large eggs
120ml extra-virgin coconut oil, melted
80ml coconut cream
200g granulated white cane sugar
4 tbsp light brown sugar
1 tbsp vanilla extract
250g plain (all-purpose) flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp freshly grated nutmeg
1/4 tsp salt
250g ripe bananas, mashed
200g fresh or frozen pineapple, diced
Method:
Pre-heat your oven to 180°C. Grease two 20 x 10cm loaf tins then dust the base and sides with flour. Shake off any excess.
Combine the coconut oil, buttermilk, eggs, vanilla, brown and white sugars in a large mixing bowl. Stir and blend together until completely smooth and devoid of any lumps.
Using another bowl, whisk together the baking powder, baking soda, flour, nutmeg and salt.
Add the flour mixture into the to egg mixture, and stir together. This should be a very gentle “folding” procedure. Do not stir vigorously, you just want the two mixtures to be combined into one batter, but not “whipped” together.
Now fold the pineapple and bananas into the cake batter.
Divide the resultant cake mixture between your two prepared loaf tins. Transfer to the centre of your pre-heated oven and bake for about 40-45 minutes, or until the tops of the loaves are nicely set and golden and a skewer inserted into the centre of the cakes emerge cleanly.
Remove the loaf tins from the oven and set aside to cool for 10-15 minutes before turning the loaves out of the tins.
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