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Sticky Pineapple Loaf

Sticky Pineapple Loaf, Pineapple Ice Cream and Caramel

This is a great dessert that is easy to make and is perfect for any time of the year. Quick Pineapple Ice Cream- pineapple needs to be frozen- start the day before. This recipe uses Australian Cup measurements. It makes 2 loaves
5 from 1 vote
Servings 12

Ingredients
  

  • 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

Quick Pineapple Ice Cream-

  • 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

Caramel Sauce

  • 100 gm caster sugar (1/2 cup)
  • 2 Tablespoon water
  • 50 gm butter
  • 100 ml cream
  • 1 pinch salt

Instructions
 

Loaf cake

  • 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.

Pineapple Ice Cream

  • 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.

Caramel sauce

  • 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

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