Sarah’s Hummingbird Traybake Cake
- Sarah L Samuels
- 19 minutes ago
- 2 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 cheese cheese frosting and a sprinkle of coconut and is a really tasty cake. 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 23cm x 23cm baking tin.
Place the oil, mashed bananas, caster sugar, drained crushed pineapple and eggs into the bowl of a stand mixer.
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 tin and bake for 30-35 minutes.
Leave to cool on a wire rack.
To make the icing cream the butter and icing sugar until light and fluffy.
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Finally add the cream cheese so it is just incorporated.
Spread the icing evenly over the top of the cake with a small spatula and sprinkle with the coconut flakes to finish.
Sarah’s Hummingbird Traybake Cake
Sarah’s servings: 16
Baking time: 30-35 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:
75g unsalted butter, softened
75g icing sugar, sieved
165g full fat cream cheese
2 tbsp coconut flakes (for decoration)
METHOD
Pre-heat the oven to 180°C (160°C fan), then line and grease a 23cm x 23cm baking 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 30-35 minutes.
Leave to cool on a wire rack.
To make the icing- cream the butter and icing sugar until light and fluffy.
Then add the cream cheese so it is just incorporated.
Spread the icing evenly over the top of the cake with a small spatula and sprinkle with the coconut flakes to finish.
EQUIPMENT USED
SARAH’S EXTRA SLICE
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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