"This American obsession is making a big splash in Australia recently, and I'm keen to try my hand at it! Cinnamon, Pineapple and Banana, it sounds right up my alley doesn't it?"Serves | Prep Time 30 minutes | Cook Time 45 minutes
Why I Love This Recipe
This American obsession is making a big splash in Australia recently, and I'm keen to try my hand at it! Cinnamon, Pineapple and Banana, it sounds right up my alley doesn't it?
This cake has been a worthy adversary. My first attempt was too wet (too much oil + pineapple juice). My second attempt just would not cook through, and my third worked perfectly... but didn't have anywhere near enough flavour, and now here we are.... 4th attempt and lot of bananas later, a Hummingbird Cake.
Ingredients You'll Need
(ingredients listed make 1 cake layer)
You will need: Batter
3 cups Self Raising Flour
1/2 tsp Salt
2 tsp Ground Cinnamon
1 tsp All Spice
4 Overripe Bananas
1 cup Brown Sugar
445g tin of Pineapple Pieces (drained, reserve 1/4 cup of juice)
2 eggs (lightly beaten with a fork)
60g Chopped Walnuts
1/2 cup Vegetable Oil
100g Cream Cheese
1 cup Icing Sugar
Dash Vanilla Essence
Preheat your oven to 180 degrees Celsius
Line a cake tins and set aside. The tin I've used is 20cm in diameter however you can use cake tins of any diameter to create the desired effect, you will just have to adjust the cooking time of your cake accordingly.
Sift flour, salt, cinnamon and salt into a large mixing bowl.
Add brown sugar and combine thoroughly with a knife.
Using a blender, emulsify half of your pineapple and your bananas.
Using a manual/hand potato masher, mash the remainder of your pineapple and bananas roughly.
Create a well in the centre of your dry ingredients and pour in crushed walnuts, oil, lightly whisked eggs, bananas, pineapple juice and pineapple.
Spoon mixture into your pre-prepared cake tin.
Place into a pre-heated oven for 45 minutes or until a skewer inserted into the center of the cake comes out clean
Remove from oven place in the fridge to chill while you prepare your icing.
Place cream cheese, vanilla essence, and butter into a small mixing bowl.
Cream together with electric beaters until you see a slight colour change, then gradually add your icing sugar. Beat on high until your icing is smooth in consistency.
If the top of your cake isn't already flat, use a bread knife and take the top off to ensure you have a flat surface to work with.
You could go rustic and smother your cake in the icing using a spatula, or if you feel like you have a little extra patience for this step today (and a decorative piping nozzle) you can pipe your icing on in in a pretty pattern.