Nutty Kerala Banana and pineapple cake

This cake is a variation of the very popular Humming bird cake. This is a really moist cake. I like to use fresh pineapple as it gives the cake a unique taste. The crunch of pineapple and walnuts compliments well with the soft and moist cake.

  1. You will need 2 really ripe kerala bananas for this recipe. Trim off the edges of the bananas & cut each banana into 2″ pieces. Place the pieces in a steamer & cook on low heat for 20 minutes. Let cool completely. Remove the peel & the seeds & mash the bananas well. You will need 1 cup of mashed banana for this recipe.
  2.  You will also need 1 cup of finely chopped  very ripe pineapple for this  recipe. Cover cook the pineapple pieces adding 3 heaping tbsps of sugar for 15 minutes. There is no need to add water as pineapple has lot of water. Cook till the pineapple is absolutely dry.Let cool to room temperature.
  3. Preheat the oven to 180C.
  4. Sift together 1.5 cups of plain flour, 3/4 tsp of cinnamon powder, a pinch of grated nutmeg , a pinch of salt & 1 tsp of baking soda.
  5. Beat together 2 medium eggs and 1 cup of powdered sugar with your hand mixer fo 10 minutes/ till the mixture turns pale. Add 3/4 cup of sunflower oil in a stream little  by little & keep beating as you add the oil. Beat in the mashed kerala bananas and 1 tsp of vanilla essence.
  6. Add 1/4 cup of buttermilk & beat again.
  7. Now wash the pan in which you had cooked the pineapples with 2 tbsps of water & keep this water aside.
  8. Fold in the dry ingredients mixture into the wet ingredients alternated with the buttermilk & the water you have kept aside, beginning & ending with the dry mixture.
  9. Fold in the cooked pineapple, 1/4 cup of unsweetned coconut flakes and 1/2 cup of coarsely chopped walnuts.
  10. Pour the mixture into a 9×9″ pan. Bake at 180C for 35-40 minutes.
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