• Pre-heat the oven to 180°c and prepare your chosen tin - either grease two deep 8 inch tins and line with baking paper, or your muffin tin with large cases
  • Finely chop the pineapple until ‘crushed’ and mash the bananas with a fork
  • Sift together the flour, baking powder, spices, and salt
  • Combine the banana and pineapple with the oil, eggs, and vanilla paste before adding to the dry ingredients
  • Mix on a slow speed for 3 minutes until combined, add your pecans and mix again for 2 minutes
  • Divide your mixture evenly between your two cake tins and bake for 40 minutes, or until the sponges are well risen and golden brown, and an inserted skewer comes out clean
  • Remove your sponges from their tins and leave to cool on a wire rack before filling and decorating.

For more hints and tips for using All-Purpose Flour in the UK, check out our new All-Purpose Flour Section here now

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