Thanks to Dole Sunshine for partnering with me for this post! All the opinions and creativity are solely my own. For a full disclosure, click here!
Sometimes I get soooooooooo excited about new recipe creations that I want to post them immediately! But, I’ve restrained myself with this hawaiian banana pineapple bake. Why? Well, because I wanted it to be a holiday weekend surprise for you. And, since it’s Spring, and since there’s warming weather, and since other signs of Spring are popping up, like little flowers, I thought that would be the perfect time to share this recipe.
Moist and full of warm banana pineapple goodliness, you’re gonna be using Dole Sunshine frozen pineapple chunks. I mean you have no idea how fresh they are. The juices. The Mother Nature sweetness. And, all the hard work’s already done because they’re flash frozen at the peak of ripeness and all the sunshine nutrition is packed in every bite.
You’ll notice that those frozen (not thawed) pineapple pieces are put right on top and then the batter is drizzled on. When they bake, they’re nuzzled around tender ‘cake’ that gives them even more depth and texture. Put that coconut on in the last few minutes of baking. You just want it to get golden brown. Just a tad more ‘nutty’ sweetness. Scoop out with a spoon. Serve warm or room temperature. And, if you’re so inclined and want a splash of heavy cream, oh yes!
hawaiian banana pineapple bake
- Makes: One 6x10 baking dish
- Preheat oven to 350
- 1 egg, beaten
- ½ cup rice flour
- 2 tsp. baking powder
- ½ cup sweetened condensed milk, divided
- ½ cup milk, 2%
- 4 Tbl. butter, salted and cut into about eight pieces
- 4 bananas, not overly ripe, sliced into ¼” pieces
- ¾ cup walnuts, chopped
- 1 ½ cup frozen pineapple pieces, about 18 pieces
- 2 Tbl. coconut, sweetened
- In a medium size mixing bowl, combine the egg, flour, baking powder, one-fourth cup of sweetened condensed milk and the regular milk. Blend together into a batter. Set aside.
- Put the butter pieces in the bottom of the baking dish. Put half the bananas on top then the walnuts. Drizzle on one-fourth cup of the sweetened condensed milk. Scatter the remaining bananas and pineapple chunks.
- Drizzle the batter all around and over the fruit/nuts. Put the dish on a cookie sheet. Bake in a preheated 350 oven about 35 minutes.
- Open the oven and sprinkle on the coconut and bake another about 5 minutes to brown somewhat the coconut.
- Remove and let cool 15-20 minutes before serving.
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