This ones a yummy one! I’m not the biggest fan of carrot cake, so this cake is the ideal substitute for me. I love bananas and cinnamon (as you may have figured out by now) and pineapple is such as interesting addition to this recipe; it’s so unique.
Using oil rather than butter also makes the cake super moist, allowing it to stay fresh for quite a few days which I love – this gives me time to relax and enjoy a slice a day (or maybe two) – it also means it’s lactose free and I don’t have to worry about using soya butter.
I also really like pecan nuts (I use these for my sticky toffee pudding as well) you can use walnuts instead, but I actually really like the flavour and soft texture pecan nuts add to this cake.
And who doesn’t like a layered cake with cream cheese frosting in between each cake and bite?! Of course you can substitute this for vanilla frosting if you have more of a sweet tooth, but cream cheese definitely complements the flavours in this one so well.
Hummingbird Cake (serves 10-12)
300g caster sugar
300ml sunflower oil
270g peeled bananas, mashed
1 tsp cinnamon, plus extra to decorate
300g plain flour
1 tsp bicarbonate of soda
1.2 tsp salt
1/2 tsp vanilla essence
100g tinned pineapple, chopped
100g pecan nuts (or walnuts) chopped, plus extra to decorate
For The Frosting:
600g icing sugar, sifted
100g unsalted butter
250g cream cheese
- Preheat the oven to 170 degrees and line three baking tins with greaseproof paper (around 20cm in size)
- Put the sugar, eggs, oil, banana and cinnamon in a bowl and beat until all the ingredients are well incorporated.
- Slowly add the flour, bicarbonate of soda, salt and vanilla essence, continuing to beat until everything is well mixed
- Stir in the chopped pineapple and pecan nuts and pour the mixture into the cake tins
- Bake for around 20-25 minutes or until golden brown. Leave the cakes to cool before moving them to a wire rack to cool completely
- Meanwhile to make the frosting: Beat the icing sugar and butter together until completely incorporated and then add the cream cheese; beating until frosting is light and fluffy (for around 5 minutes)
- When the cakes are cold, place one cake on a plate or cake stand, spreading around ¼ of the Cream Cheese Frosting over with a palette knife
- Place a second cake on top and repeat. Finally top the last cake with the remaining frosting, covering the top and sides
- Finish with pecan nuts, chopped and whole as well as a sprinkling of cinnamon