Hummingbird Cake is common in the southern states of America. It has a beautiful blend of flavours from the fruits and spice with some texture added by the coconut. My friend's Mum would often buy a Hummingbird Cake for parties - I was hooked on the taste! So so delicious! – Peta
Recipe Tester Feedback: "This is huge! It will feed a lot of people!! It rose heaps and was so light and fluffy and got great feedback from everyone." - Lou
Contains: Gluten / Dairy / Egg / Nuts
*Variations: Can be made without Nuts
Preparation Time 10 minutes
Cooking Time 1 hour
Cannot be frozen
- banana - 1, large, ripe
- self raising flour - 480g
- sugar - 150g
- eggs - 3
- olive oil - 100g
- vanilla - 1 tsp, extract
- salt - 1 tsp
- cinnamon - 1 tsp, ground
- pineapple - 450g can, crushed, do not drain
- coconut - 50g, shredded
- cream cheese - 125g
- icing sugar - 200g
- walnuts - 100g, roughly chopped (*can omit for NF)
- Preheat oven to 180C. Line a springform pan with baking paper.
- Add banana (1) to bowl. Mix Speed 6 / 5 seconds. Scrape down sides.
- Add self raising flour (480g), sugar (150g), eggs (3), olive oil (100g), vanilla (1 tsp), salt (1 tsp), cinnamon (1 tsp), crushed pineapple (450g) and coconut (50g) to bowl.
- Mix on Speed 5 until combined.
- Pour mixture into prepared tin.
- Bake for 45-60 minutes until a skewer comes out clean when tested.
- Remove cake from the oven. Allow to cool slightly before removing paper and allowing to rest on a wire rack.
- Once completely cool, place cream cheese (125g) and icing sugar (200g) into clean bowl. Combine on Speed 7 until smooth.
- Ice cake with cream cheese icing and top with chopped walnuts.
You must use a full fat firm cream cheese for this recipe. Low fat or spreadable will not work.
This is best transported in a resealable airtight cake container which allows you to put the cake on the base and cover it with a plastic dome. Pack the container next to an ice pack. Don't forget to pack a knife to cut and serve it.