Little roasted pineapple and banana cakes



Despite its sunny, bright and tropical image, I am perverse in seeing pineapple as an autumnal fruit especially when it is roasted to bring out those darker, more complex flavours. The sharp bite of the uncooked flesh is mellowed by the oven and if you are one of those folks who cannot eat it in its raw state (because the enzymes start to digest the buccal membranes), this method should render the fruit tamed, a nicely domesticated beast fit for the tenderest of palates.

If you yearn for the pleasure a small dose of heat gives you, then go ahead and add a tiny tiny pinch of chile to the pineapple before you roast it. But keep it minimal. You won’t need to use a whole pineapple either; in fact this recipe only requires a scant two rings of it BUT you will have the glorious leftovers to chop up and add to vanilla ice cream or serve an extra piece alongside one of these cakes with a dollop of cream, ice cream or creme fraiche. Your call.

The recipe is basically my best ever banana muffin method, slightly amended. I tried it with larger chunks of pineapple but concluded that a messy shredded pile of fruit works best and prevents the fruit sinking to the bottom of the cake. Just to add to the joyousness, the fruit moistens an already damp cake crumb in a manner reminiscent of that seventies delight- pineapple upside down cake.

Makes about eight medium sized cupcake portions.

Preparation time 15 mins + chilling. Cooking time 18-20 mins. Preheat oven to 375F / 190c / Gas mark 5


For the muffins-

175g softened butter / 120g caster sugar / 4 oz soft brown sugar / 1 beaten egg / 3 ripe medium size bananas, mashed / 1 tsp Vanilla extract / 250g plain flour / 1 tsp baking powder /

For the pineapple preparation-

1 small pineapple sliced into rings about 1 cm thick / nugget of butter for greasing the baking tray / 1 and a half tbsp dark rum / 1 tbsp demerara sugar / a tiny pinch of chile (optional)


Preheat oven to 200C. Grease the baking tray with butter and peel and slice the pineapple into rings. Place on the tray and pour over the rum. Then scatter the demerara sugar over, the chile if using and dab a little dot of butter onto each pineapple ring. Roast in the oven for ten minutes or until the pineapple has started to brown and catch around the edges and the sugar has melted. Take out and leave to cool. and turn the oven to 190C / C375F. Then when the pineapple is cool, cube two decent sized rings (leaving the rest for another meal) and then shred them into small pieces – don’t worry about it looking pretty.

Place butter and sugars into a bowl and beat until light and fluffy. Gradually beat in the egg until it is well incorporated then stir in the mashed bananas and vanilla extract. Sift the flour and baking powder together then sift into the mixture and incorporate, making sure you don’t over mix. Lastly, add the shredded pineapple and incorporate well.

Grease a muffin pan with butter or baking spray or use paper muffin cases inside a muffin pan (we do this). Take spoons of the mixture and add to the muffin cases/pan, filling them 2/3 full. Bake for 18-20 minutes or until done; they can vary a little in their cooking times depending upon the size of the muffins made. Keep an eye on them and remove when golden and a tester stick comes out clean when inserted into their middle. Allow to cool for as long as you can stand to wait then eat!

Apologies for the Warholian photo editing. I just could not resist!

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