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  • Sarah L Samuels

Sarah’s Hummingbird Loaf Cake

Updated: Jan 24, 2023

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!



Jump to recipe


To make the cakes - pre-heat the oven to 180 degrees centigrade (160 fan) then line and grease a 2lb loaf tin. I use this tin available on Amazon



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. My loaf tin is very deep so it took the whole 55 minutes but if you have a shallower tin it will take less time.



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 Vegetable/ Sunflower Oil

2 Small bananas (130g)

200g Caster sugar

150g Crushed pineapple (drained)

50g Dessicated coconut

3 Large eggs

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:

  1. To make the cake - pre-heat the oven to 180 degrees centigrade (160 fan).

  2. Line and grease a 2lb loaf tin.

  3. Place the oil, mashed bananas, caster sugar and drained crushed pineapple into the bowl of a stand mixer and beat until fully combined.

  4. Then add the coconut, eggs, flour, baking powder and cinnamon and mix until there are no traces of flour.

  5. Pour the mixture into the prepared tin and bake for 45 - 55 minutes.

  6. Leave to cool on a wire rack.

  7. 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.

  8. 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.

  9. Take the cooled cake and ice the top from the left to the right or in any pattern you like.

  10. Finally sprinkle with coconut flakes to finish.







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.


I used these nozzles and this loaf tin



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