A surplus of bananas meant some baking was called for. I opted for a hummingbird cake as something a bit different than the usual banana and chocolate muffins.
The recipe that I used was from my favourite AWW Cafe Cakes book with a few tweaks
- substitute wholemeal plain flour for the white plain flour
- bake for 40 minutes at 160C
- mix dry and wet ingredients separately then combine together until just mixed
It was very moist and very tasty!
440g tin crushed pineapple
1 cup wholemeal plain flour
1/2 cup self raising flour
1/2 teaspoon bicarb
1/2 teaspoon ground cinnamon
1:2 teaspoon ground gunger
3/4 cup brown sugar
1/2 cup dessicated coconut
4 ripe bananas
3/4 cup olive oil
1/4 cup pineapple juice (drained from the crushed pineapple)
2 eggs
Drain the pineapple and reserve juice
Sift together dry ingredients and mix well
Mash bananas and mix in oil, pineapple, 1/4 cup juice and eggs
Combine wet ingredients into dry until just combined.
Bake at 160C (fan forced) as follows:
23cm square cake for 40 minutes
15g mini cupcake 11 minutes
70g cupcake 20 minutes
60g cream cheese
30g butter
1 teaspoon vanilla extract
1 1/2 cups icing sugar
Beat cream cheese, butter and extract until fluffy.
Gradually add in icing sugar, mixing well
Spread over cake.
