Pineapple Right-Side-Up Cakes

I was a featured guest on Chef AJ’s show very recently, and wow, was that fun!!

During the show I made three desserts, and promised to share this one (my husband’s new favorite) as soon as possible, and here it is.

I did mention during the show we’ve had more pineapple on hand than usual during most of these COVID months. It seems like every time my husband was offering to grocery shop for us, he’d bring home another fresh pineapple. I had trouble keeping up with all the fresh pineapple – and that’s the inspiration behind this recipe.

These cute little Pineapple Right-Side-Up Cakes bake up moist and tender, without a drop of sugar, oil, flour, salt, or dairy! They’re actually super easy to prepare, with only six ingredients, and they freeze well too.

I hope you love them!

Watch me on Chef AJ’s show:
(The recipe for Pineapple Right-Side-Up Cakes is the third (last) one on the show.)

PINEAPPLE RIGHT-SIDE-UP CAKES

  • Servings: 24 to 30 bars
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2 bananas
1 cup, plus 1/2 cup fresh pineapple, divided
3/4 cup rolled oats
1/3 cup Medjool dates, pitted
2 teaspoons baking powder
1 teaspoon vanilla

Instructions

Preheat oven to 350 degrees.

Into the bowl of a food processor (I use a large Cuisinart), add bananas, 1 cup of the pineapple, oats, dates, baking powder, and vanilla. Process until the mixture is well combined.

Remove bowl and blade from the base. Divide batter evenly, filling either a silicone brownie-bites pan or a nonstick miniature muffin pan. (If you have more batter than fits easily, just start a second pan. You won’t want to over-fill because these will rise a little bit.) 

Dice the remaining 1/2 cup of pineapple, and dot diced pineapple over the top of the batter, pressing just slightly so it stays in place. Bake for 15 to 18 minutes, or until almost firm.

Remove from oven and place on cooling rack. Allow to cool, at least a little bit, and enjoy!

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen