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!