Whisk together flour, salt, baking soda and baking powder in a bowl. In a separate bowl combine vanilla extract, olive oil, 2 tablespoons pineapple juice, sugar, eggs and buttermilk. Mix with ...

This fruit bread, studded with pineapple, cherries, currants and dates, is an ideal travelling companion, as it’s quite substantial. It also toasts really well. Line a 20cm/8in round deep cake ...

Line a 9-by-5-inch loaf pan with parchment paper. Spread coconut on a baking sheet and toast in oven 5 minutes. Set aside to cool. Prepare the pineapple: Melt butter in a skillet over medium heat.

It will still taste great, but the little valley going down the length of your loaf as it falls will not be pretty. Slightly beat eggs, then add butter and sugar and beat until smooth. Stir in ...