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Hummingbird Cake with Cream Cheese Frosting Recipe

Name: Hummingbird Cake with Cream Cheese Frosting
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 16
Ingredients: 350 g (2 1/2 cups) self raising flour; 1 tsp cinnamon; 350 g (1 3/4 cup) caster sugar; 3 medium bananas (very ripe, mashed); 425 g tin of pineapple chunks (drained and chopped); 250 mls (1 cup) vegetable oil; 2 eggs (large); 1 tsp vanilla extract; 100 g (1/2 cup) pecans (roughly chopped); 400 g (3 1/4 cup) icing sugar; 150 g butter (room temperature ); 250 g cream cheese (full fat); zest of 1 lemon; juice of 1/2 lemon; 50 g (1/4 cup) pecans (crushed, to decorate)

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This classic Hummingbird Cake with Cream Cheese Frosting is filled with moist and fruity flavours, all thanks to ripe banana and sweet pineapple. With chopped pecans and a smooth cream cheese frosting, hummingbird cake is perfect for any occasion!

Ingredients

350 g (2 1/2 cups) self raising flour

1 tsp cinnamon

350 g (1 3/4 cup) caster sugar

3 medium bananas (very ripe, mashed)

425 g tin of pineapple chunks (drained and chopped)

250 mls (1 cup) vegetable oil

2 eggs (large)

1 tsp vanilla extract

100 g (1/2 cup) pecans (roughly chopped)

400 g (3 1/4 cup) icing sugar

150 g butter (room temperature )

250 g cream cheese (full fat)

zest of 1 lemon

juice of 1/2 lemon

50 g (1/4 cup) pecans (crushed, to decorate)

Method

Preheat oven to 160 degrees celsius (fan-forced). Grease and line 2 x 23cm round cake tins.

Sift the self raising flour and cinnamon into a bowl and add the caster sugar.

In a separate bowl, mash the bananas with a fork. Drain the pineapple chunks, roughly chop, and add to the bowl with the bananas. Add the oil, eggs, vanilla extract, chopped pecans and mix until just combined.

Fold the banana mixture through the dry mixture and stir until just combined.

Divide the mixture equally between the two cake tins and bake for 35-40 minutes or until the cakes spring back when lightly touched in the centre.

Allow the cakes to cool for 10 minutes and then transfer to a wire rack to cool completely.

To make the cream cheese frosting, sift the icing sugar into a bowl, add the butter and beat with hand-held beaters or a stand mixer until pale and creamy.

Add the cream cheese, lemon zest and lemon juice and beat until smooth.

Place one of the cooled cakes onto a serving dish. Add a layer of cream cheese frosting. Place the 2nd cake on top and spread over the remaining cream cheese frosting. Decorate with crushed or chopped pecans.

Preheat oven to 160 degrees celsius (fan-forced). Grease and line 2 x 23cm round cake tins.

Place the self raising flour and cinnamon into the Thermomix bowl. Sift by pressing Turbo for 5-10 seconds. Set aside in a separate bowl.

Place the bananas into the Thermomix bowl and mix for 5 seconds, Speed 4.

Add the chopped pineapple chunks, eggs, oil and vanilla extract. Mix for a further 5 seconds, REVERSE, Speed 4.

Add the flour mixture, caster sugar and pecans and mix for 5 seconds, REVERSE, Speed 4. Scrape down the sides of the bowl and repeat for a further 2 -3 seconds, REVERSE, Speed 4.

Divide the mixture equally between the two cake tins and bake for 35-40 minutes or until the cakes spring back when lightly touched in the centre. Allow the cakes to cool for 10 minutes and then transfer to a wire rack to cool completely.

To make the cream cheese frosting, cut the cream cheese and butter into 3cm cubes and place all of your frosting ingredients into your Thermomix bowl. Mix for 20 seconds, Speed 5. Scrape down the sides and mix for a further 20 seconds, Speed 5 or until the cream cheese frosting has combined and is smooth and creamy.

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