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Hummingbird Cake with Tala


Hummingbird Cake is a glorious cake originating from the Southern states of America. Quite reminiscent of a carrot cake, Hummingbird Cake uses bananas and crushed pineapple instead of carrots giving a wonderful tropical flavour. Paired with a tangy cream cheese frosting and you’ve got something special.



For the Cake:

  • 300g light brown sugar
  • 3 large, free range eggs
  • 300ml sunflower oil
  • 2 large over ripe bananas
  • 1tsp ground cinnamon
  • 300g self raising flour
  • 1tsp baking powder
  • 1tsp vanilla extract
  • 100g tinned crushed pineapple
  • 150g pecan nuts

For the Cream Cheese Frosting:

  • 250g unsalted butter, at room temperature
  • 150g full fat cream cheese
  • 450g icing sugar
  • 1tbsp whole milk
  • 1tsp vanilla extract
  • chopped pecans to decorate


  1. Preheat the oven to 175C and grease and line 3 9″ sandwich tins.
  2. In the bowl of an electric mixer add the sugar, eggs, oil, banana and cinnamon and beat together until all of the ingredients are well incorporated.  Add the flour and baking powder and mix until the flour just about disappears. Stir the chopped pecans and crushed pineapple by hand until evenly distributed.
  3. Pour the batter into your prepared tins and bake for 25 – 30 minutes or until golden brown and a cake tester inserted into the sponge comes out clean.  Allow the cakes to cool in their tins for 10 minutes before turning out onto a wire rack to cool completely.
  4. To make the frosting using a freestanding mixer or a hand whisk beat the butter and cream cheese together in a large bowl until light and creamy. Add the icing sugar, vanilla and milk. Beat on low speed for around 30 seconds, then switch to high speed and beat for 2 minutes.
  5. When the cakes are cold, pop one layer onto a cake stand and spread with a thick layer of the cream cheese frosting, top with another layer and repeat. When you get to the top layer spread the frosting down the sides of the cake, covering all of the layers.  Swirl your palette knife around the frosting to create a rustic look. Top with chopped pecans.


The unfrosted cake layers can be wrapped in cling film and frozen for up to 3 month. This cake will last for up to 3 days at room temperature or 5 days if kept in a tin in the fridge.