Pineapple Banana Snack Cake

Prep Time: 15 mins | Cook Time: 45 mins | Course: Breakfast | Servings: 9

Delicious pineapple banana snack cake with coconut and poppy seeds have a pineapple glaze drizzled on top. Inspired by Sue Moran at The View from Great Island https://theviewfromgreatisland.com/pineapple-banana-bread/#recipe 

½ cup butter, softened

1 cup sugar

2 eggs

1 tsp vanilla

½ tsp almond extract

1 Tbsp poppy seeds

2 bananas

½ cup crushed pineapple, strained (reserve juice)

½ cup shredded coconut

2 cups flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

Glaze:

1 cup powdered sugar

2 Tbsp reserved pineapple juice, more as desired for thinning

Preheat the oven to 350*. Spray mix a 9” baking dish (or bread pan) with cooking spray and set to one side. In a stand mixer, cream butter and sugar together until light and fluffy. Add in the eggs, vanilla, almond extract, poppy seeds, bananas, pineapple and coconut until well combined. In a mixing bowl, whisk the flour, baking powder, baking soda and salt together. Add dry ingredients to the batter and mix until just incorporated being careful not to overmix. Pour batter into the prepared baking dish (or bread pan). Bake for 35-45 minutes or until a toothpick test comes out free of batter. Allow to cool before glazing.

For a bread loaf, bake for 55-65 minutes and a toothpick test comes out free of batter.

Mix glaze ingredients and drizzle over the top of the cooled cake\bread before slicing.