Indulge in a Tropical Delight: Pineapple and Banana Bizcocho with a Twist of Mambo
Indulge in a Tropical Delight: Pineapple and Banana Bizcocho with a Twist of Mambo
Experience a taste of the tropics with this delightful Pineapple and Banana Bizcocho. This moist and flavorful cake is infused with the sweetness of ripe bananas and tangy pineapple, creating a perfect blend of tropical flavors. With a twist of Mambo, this recipe is sure to impress your taste buds and transport you to a sunny paradise. Let’s get started!
Ingredients:
- 2 ripe bananas
- 1 cup crushed pineapple (with juice)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 cup shredded coconut
Preparation:
1. Preheat the Oven
Preheat your oven to 350°F (175°C). This temperature ensures that the cake bakes evenly while achieving a golden crust.
2. Prepare the Banana and Pineapple Mixture
In a mixing bowl, mash the ripe bananas until smooth. Add the crushed pineapple (including the juice) and mix well. Set aside.
3. Cream the Butter and Sugar
In a separate large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. This process can take about 3-4 minutes and provides the cake with a tender texture.
4. Add the Eggs and Vanilla Extract
Add the eggs, one at a time, to the butter and sugar mixture. Beat well after each addition. Then, add the vanilla extract and mix until combined. The eggs and vanilla extract enhance the flavor and moisture of the cake.
5. Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures that the dry ingredients are evenly distributed throughout the batter.
6. Alternate Adding Dry Ingredients and Milk
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in a denser cake.
7. Fold in the Banana and Pineapple Mixture
Gently fold the banana and pineapple mixture into the batter until well incorporated. The fruit adds moisture and tropical flavor to the cake.
8. Add the Shredded Coconut
Stir in the shredded coconut to the batter. The coconut adds a delightful texture and enhances the tropical taste.
9. Prepare the Baking Pan
Grease a 9×13-inch baking pan and pour the batter into it, spreading it evenly. This size of the pan ensures that the cake bakes evenly and achieves the desired thickness.
10. Bake the Bizcocho
Bake the bizcocho in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary, so keep an eye on the cake towards the end.
11. Cool and Serve
Allow the bizcocho to cool in the pan for a few minutes, then transfer it to a wire rack to cool completely. Once cooled, slice and serve this tropical delight. It pairs perfectly with a cup of coffee or tea, or even a scoop of vanilla ice cream.
Enjoy the taste of the tropics with this Pineapple and Banana Bizcocho with a Twist of Mambo. The combination of ripe bananas, tangy pineapple, and shredded coconut creates a truly indulgent treat. Share this delightful cake with your loved ones and let the tropical flavors transport you to a sunny paradise!
