I cannot believe that after all these years that I’ve been baking and blogging, not once have I written about my most favourite cake of all: the hummingbird cake. I can’t even remember how I came to know this cake, but all I can remember is that it was love at first and last bite.
Fast forward to over a decade later, and here I am heavily pregnant at almost 39 weeks, uncomfortable and so over this pelvic pressure. I’ve officially started my maternity leave this week, which is a relief as I could barely move around. I also happened to have read a million articles on pregnancy, babies, and how to induce labour naturally (I have a lot of time in my hands right now… enough to Google random things from sun up to sun down). Eat spicy food, raspberry leaf tea, dates (the fruit!), a little hanky panky, and pineapples.
Oookkk. Pineapples sound good. In a cake. With bananas. Topped with cream cheese frosting.
I happened to have in my possession 4 ripe bananas waiting patiently in the freezer, thanks to my husband who eats this super fruit everyday. One quick trip to the local IGA and voila. Hummingbird cake it is for the heavily pregnant lady who has everything cravings and ready to pop this baby out ANY TIME NOW LITTLE ONE.
I just realised this could potentially be the last cake I bake before our little man decides to grace us with his presence, so I will savour every bite of this moist, delicious, and absolutely amazing cake. Whether or not the pineapple trick does help with inducing my labour… is another thing. Fingers crossed.
Recipe from here
250 ml vegetable oil
1 tsp vanilla extract
2 cups caster sugar
2 1/2 cups self raising flour
1 tsp cinnamon powder
4 ripe bananas, mashed
400 g crushed pineapple, syrup or juice drained
50 g pecans, crushed
- Pre-heat the oven to 180C. Line the baking tin with paper.
- In a bowl, mix oil, eggs, vanilla extract, sugar and bananas. Add the pineapples and set aside.
- In another bowl, mix the flour and cinnamon powder.
- Slowly add the flour mix to the banana and pineapple mix. Add pecans.
- Transfer to the baking tin.
- Bake for approximately 50 – 60 minutes, or until a skewer or knife comes out clean. Set aside to cool.
Cream cheese frosting
200 g cream cheese
1 cup icing sugar
1 tsp vanilla extract
- Mix all ingredients in a bowl.
- Spread over the cooled cake.