Hummingbird Cake

I loved the name of this cake… but even more so – it combined my favourite things – namely pineapple in a banana bread type cake recipe!

I found the recipe in the BBC Good Food Magazine (June 2019 Issue) and although their recipe called for a cream cheese frosting – I kept it simple with a basic icing drizzle (although I can imagine that the cream cheese frosting is amazing!…. Next time for sure!)

This cake keeps well (if it lasts that long) – so a another definite winner!

Hummingbird Cake

225ml vegetable oil
300g self-raising flour
1/2 teaspoon baking powder
300g golden caster sugar
1 teaspoon ground cinnamon
1/2 teaspoon of ground nutmeg (or grate some whole nutmeg)
2 very ripe bananas (mashed)
3 medium eggs (beaten)
150g pineapple chunks (drained from a can and chopped

  • Sieve the flour into a large mixing bowl and add 1/2 teaspoon salt and baking powder
  • Stir through the sugar, cinnamon and nutmeg
  • In a separate bowl, whisk the mashed banana with eggs and oil until well combined
  • Make a well in the dry ingredients and add the wet ingredients
  • Fold everything together until combined
  • Then add the pineapple and mix through
  • Place in a greased / parchment lined baking tin
  • Bake at 35-45 minutes at 180C  or until skewer comes out clean
  • leave to cool on the rack for 10 minutes before turning out to cool completely

 

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