So yesterday I noticed we had a few over-ripe bananas in the fruit bowl, and I decided I wanted to make something new, rather than my fail safe Banana Muffins. And so I did a search and found a recipe for Hummingbird Cake. Perfect, I thought, I only needed to buy the crushed pineapple and some cream cheese. It’s a pretty simple recipe, great to whip up for afternoon tea or to use up any extra bananas.
250g self-raising flour
1/2 tsp ground cinnamon
1/2 tsp ground coriander
200g brown sugar
50g desiccated coconut
440g can crushed pineapple, drained plus 1/2 cup juice
2 or 3 over-ripe bananas, mashed
2 eggs, lightly beaten
125ml (1/2 cup) canola or vegetable oil
CREAM CHEESE ICING
100g cream cheese
70g unsalted butter
1 tsp vanilla extract
275g icing sugar mixture
1/2 cup finely chopped walnuts, to garnish (optional)
- Preheat oven to 170°C. Grease and line the base of a 23cm square cake pan.
- Sift flour and spices into a large bowl. Add sugar, and coconut and stir until well combined.
- Add pineapple and juice, banana, eggs and oil. Stir until just combined.
- Spread into lined pan and bake for 40-50 minutes or until a skewer inserted into the centre comes out clean. Place on a rack and set aside to cool.
- To make icing, place cheese, butter, vanilla and icing sugar in an electric mixer and beat until smooth. Spread on top of cooled cake. Garnish with walnuts, if desired (I’m not a fan of nuts in cake so I left these out).