Hummingbird cake

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.