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1
Preheat the oven to 350 degrees F.
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2
Grease and flour 1 (12-cup) muffin tin.
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3
In a medium bowl, combine the flours, baking powder, ginger, and salt.
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4
In a large bowl of a stand mixer, add the butter and sugars and beat until the mixture is very light and fluffy.
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5
Mix in the egg until incorporated.
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6
While the mixer is running, add in the dry ingredients and then the cream.
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7
Scrape down the sides of the bowl and beat in the mashed banana and vanilla.
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8
Fill each muffin cup 2/3 of the way with the batter.
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9
Bake the muffins until toothpick inserted in the center comes out clean, about 15 minutes.
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10
Remove the tin from the oven and, when cool enough to handle, transfer the muffins to a cooling rack.
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11
Brittle and caramel sauce:
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12
Line a sheet pan with a silpat or aluminum foil that has been generously buttered.
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13
Toss the macadamia nuts with the butter in a medium bowl.
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14
In a heavy-bottomed saucepan, combine the sugar with the water and cream of tartar.
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15
Bring the mixture to a boil over medium-high heat.
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16
When the syrup reaches a medium golden-amber color, switch off the heat and stir half of the syrup into the bowl with the macadamia nuts.
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17
Pour the mixture onto the prepared sheet pan and let the brittle cool.
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18
To the remaining caramelized sugar, carefully stir in the coconut milk.
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19
Cool the sauce completely before using.
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20
When the brittle has cooled, chop it roughly with a knife.
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21
Service:
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22
Arrange a pineapple ring on a small plate.
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23
Invert a cake onto the pineapple ring.
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24
Top with a small scoop of coconut ice cream and a sprinkling of the chopped macadamia brittle.
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25
Drizzle the dessert with 2 tablespoons of the caramel sauce and garnish with some mint.
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26
Repeat with remaining ingredients and serve.
