Last night whilst waiting for the boy to get his butt to bed I was flicking through/salivating over the recipes in Matt Tebbutt’s ‘Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes’.
I had been thinking about doing something with a free fridge pack of pineapple I was given in a Morrison’s food delivery, and wanted to combine it with rum (after the success of my Banana, Date and Rum Bake )
Plus, as usual, I had a million bananas in the fruit bowl that needed eating.
Matt Tebbutt’s book is great, full of new and interesting ideas, and it got the cogs in my brain thinking about what delights I could combine in this recipe. Why stop at rum when I could add coke to the mix as well?
I didn’t add dried fruit to this as I go a bit heavy on dried fruit but feel free to add some, but I recommend soaking in rum for a little while first.
50ml Rum (You will definitely taste this, as I am half pirate I can handle it)
50ml Coke (I used coke zero because it is what we had to hand, feel free to use any type and brand you like)
3 ripe bananas
220g Pineapple chunks, cut into small pieces
200g self raising flour
70g Demerara sugar
Preheat oven to gas mark 5 and grease a cake tin. (I used a 22cm one)
Place the cut pineapple chunks in a bowl and pour over the rum and coke. Give a little stir.
Mash up the bananas and mix in the bowl making sure everything is combined.
Add the sugar, flour and eggs and mix all together.
Place in your lined/greased cake tin and bake for 50mins or until a skewer comes out clean.
Immediately text the boy telling him he can take the leftovers into work so you are not tempted to eat it all.
I was thinking of maybe doing a coke and stem ginger icing, but decided to leave it plain this time, next time I make this maybe I will.