December 29, 2014
2 hrs 15 mins
Melted butter to grease tin/silicon mould
2 tbsp brown sugar
20g butter (pref unsalted) melted
440g can unsweetened pineapple slices, drained (or sliced fresh pineapple)
3/4 cup plain flour
1/4 tsp bicarb soda
1 tsp cinnamon
1 tsp ground ginger
1/2 cup caster sugar
1 egg, lightly beaten
1/4 cup olive oil
1 tsp vanilla extract
1 ripe banana, mashed
Double cream to serve
1Grease and line bar tin or silicon mould.
3Combine brown sugar and melted butter (mix it really well) and spread across base of tin. Arrange drained pineapple slices on top of sugar mixture.
5Sift flour, bicarb and spices into a large bowl and add caster sugar.
7Finely chop 2-3 pineapple slices and put into another bowl. Add egg, vanilla and banana to pineapple and mix lightly.
9Make a well in the centre of flour mixture and add egg mixture - stir until just combined.
11Spoon into tin and cook on high in slow cooker, with a towel under the lid until cooked when tested with a skewer.*
12Cooking time suggested is 2-3 hours on high
13Allow to cool in tin before turning out onto a plate. Slice and serve with thick cream or ice cream.
15* Note - different slow cookers vary on heat and cooking time, so always test with a skewer after 1-2 hours to check if it's cooked.
Submitted by Alison Bailey
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