Priscilla’s Cooking BLOG

Portuguese Banana Pineapple Coconut Squares

Baking, Brazilian, Dessert, Kids, party ideas

I ‘m going to do few updates on this recipe. Back in 2016 that is what I wrote :

” I was thinking what to bake to my First Baking Sale Fundraising for Brock Corydon School on Manitoba Elections Day 2016. My husband and I are doing different recipes, he wanted to bake a honey cake and I decided to do something nutritious and healthy for who was in the line for Voting. It must be something that could be easily wrap and delicious. Every parent at School might be baking cookies, muffins and cup cakes, so I wanted to make sure nobody had this idea! Specially because is MY own recipe. I wrapped each square and the Brock Corydon School will sell for 2 dollars each.”

Today is 18-Feb-2017. My grandmother Lygia S.Kerr who was an inspiration for me to learn how to cook , unfortunately died with 89 years old last Monday. Tomorrow is my last day of  Shiva

(Hebrew: שבעה‎‎, literally “seven”) is the week-long mourning period in Judaism for first-degree relatives: father, mother, son, daughter, brother, sister, and spouse.” Because Lygia was not Jewish and she is a grandmother I could choose to do Shiva or not. I decided to do the best I could but I went to see my patients. So I wanted to honor her memory in my last day of prayers and observances, what could be better than bake like her ?  So of course I wanted to bake something that reminds me of her. When I stayed the whole summer in their house at Sao Luis do Maranhao as a kid she used to bake every single day for me and my cousins. She did my favorite cake that was a pineapple cake with coconut and also she did a ” banana cuca” or Cuca de banana that is a very typical tea time dessert in Brazil. Yes you soaked dried fruits in Spiced Rum or Vinho do Porto (Port wine) and gave to us in form of a cake or dessert, of course that the alcohol would evaporate with the baking  and it was safe for kids But if didn’t ( that happened with me once) …she did not care, she was a daughter of a Italian Mother and that would calm down the kids….

So When I created this recipe a year ago I had in mind these two combinations that gave me so vivid memories of a smell of pineapples , dark sugar, bananas…Vovo Lygia I will miss you so much, I wish I could say goodbye to you. Let’s eat to the beautiful memories that you left us that will be repeated to our kids! Ledor vador!


1 cup of sifted coconut palm sugar
2 cups and 1/2 cups of sifted cake flour ( or all purpose ) and 1/2 cup of  sifted coconut flour
1 table spoon of Magic Baking powder
250 gr of room temperature butter or Becel Olive Oil (dairy free option)
4 big bananas sliced
3 slices chopped in small squares of fresh pineapple
3 table spoons of no sugar added dried coconut
1/2 cup of brown sugar
1 table spoon of honey
1/2 cup of raisins ( or others dried fruits) soaked in 1/2 cup Baileys Irish Cream for 2 hours
4 table spoons of ROBIN HOOD® QUICK OATS
1 table spoon of ground cinnamon
1/2 tea spoon of ground cloves
1/2 tea spoon of grated nutmeg
2 large eggs
Separate the raisins  using a tea strainer and recover the 1/2 cup of  Baileys Irish Cream and complete with whole milk ( or coconut milk ) until 3/4 of a cup.
parchment paper and coconut oil to cover the baking dish

how to prepare:

first slice the bananas and leave in a container for later.
put the brown sugar and honey in a pan in low heat to melt, once is melted add the small slices of pineapples and mix a bit until all the caramel incorporate on the pineapple, add the coconut and the honey and cook for 5 minutes.Separate and let it cool down.

for the cake:
get a big bowl and add the flour, the sugar, the baking powder and the butter. With your hands mix very well until you get all the ingredients well mixed.It will look like a grain powder, separate.
Transfer 1/2 of the batter/powder into the well greased pan with parchment paper on top with coconut oil  ( I used a Rectangular Baking Dish Roasting Pan, Fine White Porcelain, 13-Inches x 9-Inches x 2.5-Inches)
Than set all the sliced banana on top of the batter and add the pineapples and coconut to that mixture, sprinkle 2 table spoons of quick oats on top. Put the raisins or mixed dried fruits without the liquid on top of it, add the cinnamon and ground cloves and nutmeg on top of this whole process.
Than spread the batter/powder on top of the Banana/pineapple-coconut /mixture. On top sprinkle the last 2 table spoons of quick oats.
In a separate bowl put the eggs and milk ( I used that 1/2 glass Baileys Irish Cream and I completed with whole milk  until it filled 3/4 of a cup) . Than whisk together very well and pour over the cake, just on top. Don’t worry it works out in the end.

I tried this recipe 100% dairy free and I used coconut milk and works really well.
Preheat the oven to 350 F and bake about 40 min. Remove from oven and transfer to a Wood cutting boards and cup into squares and add sifted Coconut palm sugar with cinnamon on top.

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