This is a really simple cake to make, that’s filled with bananas and pineapples. It took me 5 minutes to gather the ingredients and get the batter ready in a food processor and then it goes into the oven.
Compared to the banana cakes that I have baked using butter, this cake does not have the same kind of fragrance (if you like butter), it is more moist, takes less work and appeals to a different audience. I will bake both kinds again and again.
The icing is almost always present but I have to do without since not all the kids like the cream cheese icing. I provided a piping bag with cream cheese, for those who want to have cream cheese to pipe some for themselves. The next time I bake it, I will do it in a bundt and then pour a liquid form of cream cheese icing over the cake as a compromise for all.
hummingbird
Ingredients:
250 ml Sunflower or Olive oil
350 g Self-raising Flour
1 tsp Ground Cinnamon
350 g Brown Sugar
4 medium-sized very ripe Bananas
1 x 425 g tin of crushed Pineapple
2 large Eggs
1 tsp Vanilla Extract
50 g Pecans (or walnuts if you cannot find pecans)
Glaze:
Pecans to decorate (whole or crushed, up to you)
- Preheat the oven at 180ºC.
- In a blender, blend the bananas coarsely and make sure it does not turn into a liquid.
- Add the eggs, pineapple, vanilla extract and oil. Pulse a few times till well mixed.
- Sift the flour and cinnamon into the mixture and pulse another few times till the dry ingredients are wet.
- Bake for an hour to 70 minutes.
- For the glaze, blend all ingredients and when mixed, pour over cake. Top with pecans.
