Dessert
Charred Pineapple & Coconut Banana Bread
Charred pineapple folded through a coconut oil banana bread, with a coconut caramel poured over the top.
Method
- Char the pineapple: heat 1 tsp coconut oil in a frying pan over medium-high heat. Add the pineapple and 1 tbsp brown sugar. Fry for 5–8 minutes, turning occasionally, until browned and caramelised. Set aside.
- Make the batter: heat the oven to 180°C / 160°C fan. Line a loaf tin.
- Mash the bananas. Stir in the 100g brown sugar, melted coconut oil and eggs.
- Add the flour, baking powder and salt. Stir until just combined.
- Fold in the charred pineapple, keeping a few pieces back for the top.
- Pour into the tin, add the remaining pineapple and bake for 50–60 minutes, until a skewer comes out clean.
- Make the caramel: put the brown sugar, coconut oil, water and salt into a small saucepan. Heat gently, stirring, until the sugar has dissolved. Bring to a gentle simmer for 2–3 minutes. It will thicken slightly as it cools.
- Let the banana bread cool for 15–20 minutes, then drizzle over the caramel.
Plastic-free tipA whole fresh pineapple is sold loose and unwrapped, and browns far better than tinned. Coconut oil comes in a glass jar, and sugar and flour in paper. If you swap the water in the caramel for coconut milk, look for a carton or tin rather than a plastic pouch.
Fresh or tinned?
I’d still choose fresh pineapple for this recipe. It gives you much better caramelisation and a firmer texture.
If using tinned, use 150g well-drained pineapple in juice, pat it dry thoroughly, and fry it for a little longer so you’re removing as much moisture as possible.
One thing I’d consider: you could make the coconut caramel with coconut milk instead of cream, provided you can source coconut milk in a suitable package. That would give you a much more luxurious, pourable caramel than the water version.