Hummingbird cake

Serves: 20
Prep: 15
Cook: 50

A delightful way to treat yourself with a hot drink for morning or afternoon tea.

Ingredients

  • 440g can crushed pineapple in natural juice
  • 1 cup plain white flour
  • ½ cup wholemeal self-raising flour
  • ½ tsp bicarb soda
  • ½ tsp cinnamon
  • ¾ cup brown sugar
  • ½ cup desiccated coconut
  • 2 large ripe bananas, mashed
  • 3 passionfruit pulp
  • 2 eggs, lightly beaten
  • ¾ cup vegetable oil

Method

  1. Step 1

    Drain pineapple and reserve ¼ cup juice. Sift flours, bicarb soda, cinnamon and sugar into a large bowl. Stir in coconut.

  2. Step 2

    Combine bananas, passionfruit pulp, eggs, oil, pineapple and reserved juice and stir into dry ingredients.

  3. Step 3

    Place mixture into a greased and lined 23cm square tin. Bake in a moderate oven (180°C) for 50 minutes. Cool. Dust with icing sugar.

Tips

  • Most traditional hummingbird cakes are served with a cream cheese icing. This recipe simply uses icing sugar for dusting, which cuts down the fat content.
  • This cake is suitable for freezing, but be sure to wrap tightly or store in an airtight container while in the freezer.

Featured recipes

Go ‘nanas over this choc loaf

Avocado dip

Flower power bliss balls