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Patrick's banana & pineapple cake


  • Preheat oven to 180°C fan forced (200°C normal). 
  • Lightly caramelise the banana and pineapple in a dry non-stick pan. 
  • At the same time, combine the flour with 1½ cups caster sugar, the baking powder, baking soda, chopped walnuts and salt in a large bowl using a wooden spoon. Set aside. 
  • Lightly whisk the eggs in another bowl. Then combine with the olive oil, before adding the lot to the dry ingredients with the caramelised banana and pineapple. 
  • Transfer the batter to a lightly oiled, springform cake tin and cook in the oven for 30-40 mins until a skewer comes out clean. Remove and set aside to cool a little.
  • Whisk the cream with the yoghurt and remaining caster sugar until thick. 
  • Cut the cake in half horizontally, smear the base with the cream mixture and carefully replace the top half. Then cut the cake into wedges, sprinkle with a little icing sugar and serve with a scoop of ice cream on the side. 
  • from Patrick Craig - Maris Restaurant in Melbourne


  • 2½ cups chopped banana
  • 400 gm pineapple, cubed into 2 cm pieces
  • 2½ cups plain flour
  • 1½ cups + 70 gm caster sugar
  • 2 tspn baking powder
  • 1½ tspn baking soda
  • ½ cup chopped walnuts
  • ½ tspn salt
  • 5 large eggs
  • 1½ cups olive oil
  • cooking oil spray
  • 200 ml thickened cream
  • 70 gm plain yoghurt
  • icing sugar
  • banana or licorice ice cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
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    1 lb450 gm