This week’s recipe is courtesy of the October 2014 edition of Better Homes and Gardens which came with a bonus booklet – ‘Slices of perfection with your bar tin’.
The other bonus was the inclusion of the 26 x 8 x 4.5cm bar tin.
Out of all the mouth watering recipes in the booklet, I chose the upside down pineapple and banana loaf recipe. This cake is really easy to make. It looks good and tastes good.
melted butter, to grease
2 tablespoons brown sugar
extra 20g unsalted butter, melted
440g can pineapple slices in natural juice, drained
3/4 cup plain flour *
1/4 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 cup caster sugar
1 egg, lightly beaten
1/4 cup extra virgin olive oil
1 teaspoon vanilla extract
1 ripe banana, mashed
double cream, to serve
* substituted with gluten free plain flour
1) Preheat oven to 180C. Grease bar tin with butter, then line base and sides with baking paper.
2) Combine brown sugar and extra butter in a small bowl. Spoon over base of prepared tin.
3) Halve 3 pineapple slices and drain on paper towel. Arrange over sugar mixture.
4) Sift flour, bicarb and spices into a large bowl. Add caster sugar.
5) Finely chop 2 pineapple slices and put in another large bowl; (Reserve remaining pineapple for another use.) Add egg, oil, vanilla and banana to pineapple.
6) Make a well in the centre of flour mixture and add egg mixture. Stir until just combined.
7) Spoon into tin. Put tin on an oven tray and bake for 45 minutes or until cooked when tested with a skewer. Cool completely.
8) Turn out onto a plate, letting syrup drizzle down the sides. Serve with cream.
The cake was very moist, light and not too sweet. Crazy delicious! Even better served with cream. The tropical flavours makes this cake ideal for spring and summer. For the cold winter nights, serve it hot with custard (or cream).
“the rough end of the pineapple” – a situation in which someone receives unfair or harsh treatment.