The recipe I found looked amazing, but I've gotta say, 2 cups of sugar, 3/4 cup of oil and 3 whole eggs kind of scared me. I used whole wheat pastry flour instead of AP flour, halved the sugar content and used 1 egg + 1 egg white. This is how the taste-test went:
first bite: YUM!
next few bites: hmm... a little dry
next next few bites: okay, I can't even taste the pineapple anymore
last bite: darn... what does it need?
My mistakes: overmixing, blending the egg whites (makes mixture frothy and leaves the cake too dry/airy), and forgetting the oil and vanilla extract!
I lowered the sugar even more since there was natural sugar coming from the pineapple and bananas. I increased the cinnamon (which makes what you're baking taste sweeter), drained the pineapples, added a banana, and remembered to add the oil! I lowered the oil content by 1/3 and used 3 egg whites instead of 1 egg and 1 white. I also added some coconut extract for more flavor.
In this trial I used different bakeware. Rather than mini loaf pans, I used 4 mini ramekins and 1 mini loaf pan. I added baking powder to make the cake a little less dense and to lower the fat content I used some applesauce in place of some oil. This cake was delicious! Sweet, moist and full of flavor. My whole family loved it :)
inspired by Hungry Housewife
180g (1+1/2 cups) Whole Wheat Pastry Flour
1/4 cup Reduced Fat Shredded Coconut (optional)
48g (1/4 cup) Sucanat (or dry sweetener of choice)
1 tsp Cinnamon
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Sea Salt
42g (3 tbs) Grapeseed Oil (or any other neutral oil)
1 tsp Vanilla Extract
1/2 tsp Coconut Extract
3 Egg Whites, large
one 8oz can Pineapple Rings, drained (packed in 100% juice)
62g (1/4 cup) Unsweetened Applesauce
240g Banana (about 2 medium)
1. Preheat the oven to 350 degrees Fahrenheit and spray pans of choice with cooking spray (read above)
2. In a large bowl, whisk together the Dry ingredients.
3. In a medium bowl, whisk together Wet I ingredients.
4. Add Wet II ingredients into a blender and puree. Stir this into the other wet ingredients. Gently fold wet into dry until just incorporated (feel free to add 1/4 cup chopped pecans). Pour batter into prepared pans and bake for ~35 minutes (depends on pans used) or until edges have browned, a toothpick comes out clean and surface springs back when touched.
Let cool and sprinkle with unsweetened coconut flakes and/or a drizzle of honey.