Ok yum! I love banana's and with banana's being $16.99 at the moment it is a rare occasion to bake with them. Fortunately there is a small grocer close to home that had them for $8.99. They were bruised and spotty beyond all recognition which makes perfect for banana baking!
I decided to make a hummingbird cake from of course where else The Hummingbird Bakery Cookbook! One of my favourites I think the reason being is all the recipes from there are flawless! So this is without adaption, pretty much.
Oh by the way, sorry, the pictures aren't fantastic, it was late afternoon and the sun was like blaring through the window and my camera had a nasty red battery flashing at me...
The Hummingbird Bakery Hummingbird Cake
INGREDIENTS:
- 300g caster sugar
- 3 eggs
- 300ml vegetable oil
- 270g peeled bananas, mashed
- 1 tsp cinnamon
- 1/2 tsp of ginger
- 300 plain flour
- 1 tsp bicarbonate of soda
- ½ tsp salt
- ½ tsp vanilla
- 100g tinned crushed pineapple
- 100g pecans, chopped, plus extra for decorating
- 600g icing sugar
- 100g dairy soft butter
- 250g cream cheese
METHOD
- Grease and line 2 8" round spring form cake tins.
- Preheat oven to 170C.
- Beat the caster sugar, eggs, oil, bananas and cinnamon until incorporated.
- Sift the flour, bicarbonate of soda and salt. Add this slowly to the wet mixture, followed by the vanilla, and mix until incorporated.
- Fold in the pineapple and pecans.
- Divide batter between tins and bake for 30-35 minutes.
- Allow to cool before removing from tin.
- Beat the icing sugar and butter until well mixed.
- Add the cream cheese all in one go and beat on high for 5 mins until light and fluffy.
- Ice the cake, one tier at a time. Smooth out with pallet knife and decorate with pecans.
- ENJOY!
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