Sarah’s Hummingbird Loaf Cake
- Sarah L Samuels
- Nov 7, 2022
- 3 min read
I first tried Hummingbird cake in Walt Disney World in Florida and had never even heard of it. I was totally sold on it after my first mouthful. I used to make this as a cake nearly every week for a local cafe and it was one of their most popular cakes.
It is made with bananas and crushed pineapple and is very moist and tasty!
This version is topped with a mascarpone cheese frosting with brown sugar and a sprinkle of coconut.
It is a really tasty cake and you won’t be disappointed and I also have a recipe for Hummingbird Muffins if you prefer muffins!
To make the cake - pre-heat the oven to 180°C (160°C) then line and grease a 2lb loaf tin.
Place the oil, mashed bananas, caster sugar and drained crushed pineapple into the bowl of a stand mixer.
Beat until fully combined.
Then add the coconut, eggs, flour, baking powder and cinnamon and mix until there are no traces of flour.
Pour the mixture into the 2lb loaf tin and bake for 45- 55 minutes.
Leave to cool on a wire rack.
To make the icing - in the bowl of a stand mixer place the mascarpone cheese, dark brown sugar and icing sugar.
With the whisk attachment mix until fully combined, smooth and thickened slightly.
Put the icing in an icing bag with a star nozzle. You can use any nozzle you want or just put the icing on with a knife.
Take the cooled cake and ice the top from the left to the right or in any pattern you like.
Finally sprinkle with coconut flakes to finish.
Sarah’s Hummingbird Loaf Cake
Sarah’s servings: 12
Baking time: 45 - 55 minutes
Sarah’s skill: Easy
INGREDIENTS
Cake:
100ml sunflower Oil
130g bananas, mashed
200g caster sugar
150g crushed pineapple, drained
3 large free-range eggs
50g dessicated coconut
250g self raising flour
1 tsp baking powder
1 tsp ground cinnamon
Icing:
250g mascarpone cheese
100g soft dark brown sugar
50g sieved icing sugar
2 tbsp coconut flakes (for decoration)
METHOD
Pre-heat the oven to 180°C (160°C fan), then line and grease a 2lb loaf tin.
Place the oil, banana, caster sugar, crushed pineapple and eggs into the bowl of a stand mixer and beat until fully combined.
Then add the coconut, flour, baking powder and cinnamon and mix until there are no traces of flour.
Pour the mixture into the prepared tin and bake for 45 - 55 minutes.
Leave to cool on a wire rack.
To make the icing - in the bowl of a stand mixer place the mascarpone cheese, dark brown sugar and icing sugar. With the whisk attachment mix until fully combined, smooth and thickened slightly.
Put the icing in an icing bag with a star nozzle. You can use any nozzle you want or just put the icing on with a knife.
Take the cooled cake and ice the top from the left to the right or in any pattern you like.
Finally sprinkle with coconut flakes to finish.
EQUIPMENT USED
SARAH’S EXTRA SLICE
You can just spread the icing on top of the cake with a knife and then sprinkle with coconut if you don't have any icing equipment.
The cake will freeze for up to 3 months without the icing.
Crushed pecan nuts are also nice on the top instead of the coconut if you prefer.
If you can’t get crushed pineapple drain some pineapple chunks and place in a food processor and pulse until roughly chopped.
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