• 24servings
  • 35minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB6, H
MineralsFluorine, Calcium

Ingredients Jump to Instructions ↓

  1. 250g plain flour

  2. 400g margarine, softened and divided

  3. 60g chopped pecans

  4. 2 eggs

  5. 250g icing sugar

  6. 6 bananas

  7. 1 1/3 (432g) tins crushed pineapple, drained

  8. 725g fresh strawberries

  9. 300ml double cream, whipped

Instructions Jump to Ingredients ↑

  1. Preheat oven to 190 C / Gas 5.

  2. In a large bowl, combine flour, 175g margarine and chopped pecans. Press into the bottom of a 20x30cm tin. Bake in preheated oven for 20 minutes. Remove from oven and allow to cool.

  3. In a large bowl, combine remaining margarine, eggs and icing sugar. Beat with an electric mixer for 6 minutes or until fluffy. Spread over cooled base. Slice bananas and arrange on filling, then top with pineapple. Slice strawberries and layer over bananas. Cover with whipped cream.


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