Hummingbird cake
I love that all the sweetness in this moist and tender cake comes from the fruit, so you don’t even need a replacement for sugar. I keep a stock of overripe bananas in my freezer for baking – when they’ve gone past the point of no return for eating, peel and place in a sealed container and pop them into the freezer. They’ll keep for 4–6 weeks.
Ingredients
- 265 g plain flour
- 1 tbsp baking powder
- 2 tsp ground cinnamon
- 440 g tin crushed pineapple in natural juice
- 2 large overripe bananas mashed
- 100 g Apple purée
- 60 ml fresh passionfruit pulp about 3 plump passionfruit
- 2 eggs
- 150 g butter melted
- 20 g flaked coconut for sprinkling
Instructions
- Preheat the oven to 160°C (fan-forced). Grease a 20 cm x 30 cm (8 in x 12 in) shallow cake tin and line the base with non-stick baking paper.
- Sift the flour, baking powder and cinnamon into a large bowl. Set aside.
- Drain the pineapple – you can save the juice for another purpose. Combine the pineapple, banana, apple, passionfruit pulp and eggs in a large bowl. Stir in the butter and the flour mixture until just combined.
- Spread the mixture into the prepared tin and sprinkle over the coconut. Bake for 30–35 minutes or until a skewer inserted into the centre comes out clean.
- Remove from the oven and leave to cool for 10 minutes before gently turning out onto a wire rack to cool completely, coconut-side up.
- This cake will keep for 2–3 days in an airtight container.
Tried this recipe?Let us know how it was!
