So i wanted something different and decided to make this classic hummingbird cake ! I was sceptical at first when i looked at the ingredients but it turned out to be a super moist cake that was full of flavour! My mum hates nutty cakes but even she loved it... win win!
Recipe
300g caster sugar, 3 eggs, 300ml sunflower oil*, 270g peeled mashed bananas, 1tsp cinnamon, 300g plain flour, 1tsp bicarbonate soda, 1/2 tsp salt, 1/4 tsp vanilla extract, 100g tinned pineapple chopped into small bits, 100g pecans or walnuts and a few extra for on top!
Gas 3 or 170C
Grease and line 3 x 20cm tins
- Beat the sugar, eggs, oil, banana and cinnamon together until incorporated ** might look curdled at this stage dont worry!
- Slowly add the flour, bicarb, salt and vanilla and beat everything until well mixed
- Stir in the pineapple and nuts, until evenly dispersed
- Pour evenly into 3 tins and smooth over (lift tins 3inches off counter and drop!)
- Bake for 20 - 25 mins until sponge bounces back or cake skewer comes out clean
- Cool in tins slightly and turn onto wire rack.. cool some more!
- Ice! .........
600g icing sugar , 100g softened butter, 250g cream cheese
Beat sugar and butter together until smooth, add in the cream cheese and beat again for about 6 mins until light and fluffy. Sandwich cakes and ice all over aswell . Scatter with chopped nuts.... Devour!
* dont use other oils like olive oil etc as they are too strong in flavour
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