Yes, Pineapple shines in this Sticky Pineapple loaf. Pin it for later!!
This Sticky Pineapple Loaf is going to make you fall in love. Pineapple makes such an amazing dessert when it teams up with caramel. You won’t need a mixer and you won’t need an ice cream machine, but you will need to call everyone to the table for dessert, because it’s on!
Make a Sticky Pineapple Loaf anytime.
You can make this any time of the year but in the spring Pineapples are at their sweetest, most perfect. I love my job, because each season when the fruit is at it’s best I get sent some to make a recipe or two with. Recipes this year for Bananas, Persimmons, and amazing local Blood Oranges are some of my favourites. I just love coming up with recipes.
I also get sent some seasonal fruits and vegetables so that I can help to remind you (and me!) they are in season. Here in Australia we are lucky to have a temperate climate so we don’t always think seasonally. We are so used to getting all kinds of fruit and vegetables year round, that we are very spoilt. But the truth is all fruit and vegetables have seasonal fluctuations and taste better at certain times. Come on down Pineapples, it’s your turn.
I know that everyone has a favourite recipe for Banana Bread. Believe it or not this Sticky Pineapple Loaf also features bananas and it takes the cake!. Literally. Now this is a dessert to rival any caramel sticky pudding you have ever had. The ice cream couldn’t be simpler and I am sure you’ll find some fans for it in your house.
So this week has been hot then cold then hot, Mother nature can’t make up here mind. Is it summer or winter where you are?. To be honest it probably doesn’t really matter because this is a dessert that will last. When the need takes you , slice off a couple of pieces of Sticky Pineapple Loaf, warm it with some caramel sauce and dig out a big spoon of Pineapple no churn ice cream. Ahem………I did. Sadly it was gone in no time.
This is kind of tropical but a whole lot sticky caramel heaven.
Can you just imagine?
Oh stop it just make it and be done with it, its very very delicious.
Ingredients |
Unit:
|
- 80 gm brown sugar x 2 one lot for each loaf tin (1/4 cup)
- 250 gm Pineapple chopped into small chunk from an 800 gm pineapple peeled and cored
- 300 gm banana mashed (about 2 small bananas)
- 3 whole eggs beaten
- 300 ml oil plain unflavoured (1 1/4 cups)
- 250 gm caster sugar 1 cup
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 2 teaspoons vanilla extract
- 400 gm plain flour
- 2 teaspoon baking soda
- 800 gm Frozen Pineapple peeled, cored and chopped into small pieces.+++ Freeze 24 hours or till firm
- 400 gm condensed milk (coconut or normal conndensed milk) 1 tin
- 100 gm caster sugar (1/2 cup)
- 2 Tablespoon water
- 50 gm butter
- 100 ml cream
- 1 pinch salt
Instructions
- Set the oven to 180C Once the tins are lined spread each with brown sugar and line with pieces of thinly sliced pineapple.
- In a medium bowl add the eggs, oil, mashed banana, finely chopped pineapple, vanilla and mix well
- In another bowl mix the flour, salt, cinnamon, baking soda. Add the flour mixture to the liquid mixture and stir till only just mixed together. Over mixing can make the bread tough.
- Pour the mixture into two tins.
- Bake for 60 to 65 minutes or until a skewer comes out clean when inserted into the middle.
- Cool on a rack for around 5-10 minutes. Don't cool completely. Run a knife around the tin to loosen and then turn out onto a papered rack. Gently remove the paper using a knife to loosen the caramel as you remove the paper.
- Put the frozen pieces of pineapple into the food processor with the condensed milk. Process till smooth. Freeze. This will stay easy to scoop with just a time out of the freezer.
- Put the sugar into a small pot with 2 tablespoon of water . Swirl a little then put it over a medium heat. Let it come to a nice nut brown. Don't be too hasty, but watch it carefully. Take the pot off the heat and add the cream and the butter and salt and stir together well. It will bubble furiously so be careful. Put back onto a medium heat and cook stirring for a couple of minutes till shiny and thick
- Serve slices of cake with caramel sauce and ice cream.
- The best way to do it is to slice a piece and put a spoon of caramel sauce on top and heat for 1/2 a minute in the microwave. Serve with lashings of pineapple ice cream
Recipe Notes
Pineapple Ice cream- can be simply just pureed fruit. This is great but gets extremely icy if you don't eat it straight away
Caramel Sauce- Can be made out of coconut sugar or palm sugar
this went from good to great to amazing with each added component! what a delicious and extravagant dessert. 🙂
grace recently posted..(brown) butter me up
Yes its a bit over the top but it tastes good!
wow..that sticky caramelized pineapple loaf looks to die for! Sadly..it can’t be done without sugar…sometimes there’s just no substitute :-((
Angie@Angie’s Recipes recently posted..Butternut Parsley Root Salad with Avocado Dressing
Yes. sugar happens. I would love to see what you would make with them Angie.
Oh now that looks good!
Hi Liz. Want just a teensy slice?
How incredibly delicious. I wish I could pluck some out of the screen!
Kari @ bite-sized thoughts recently posted..Red pepper and lentil bolognese
Thanks Kari. Hope Motherhood is treating you well.
Well this is all sorts of amazing! I’m surrounded by pineapples up here and so it would be the perfect dessert to make!! We just have hot and hotter here!! Thanks so much for sharing this with YWF too.
Vicki @ Boiled Eggs and Soldiers recently posted..Your Weekly Feed # 72
This sounds right up my alley. Pineapple + brown sugar = guaranteed lusciousness!
beautiful post, beautiful photography!
Susan Salzman recently posted..Leftover Mashed Potato Bites
Wow thank you!
What size loaf pans, plz?
Hi Tillie. used both a 25 x 12 cm tin ( 10″ x 41/2 inch and a 30 cm x 12 cm tin (12inch x 41/2 inch)