Hummingbird Cake

  • Preparation: 20min
  • Cooking Time: 20-25min
  • Serves: 12-16


Dry Ingredients

– 360g plain flour
– 360g  coconut sugar
– 8g (2 teaspoons) baking powder
– 3g (1 teaspoon ) ground cinnamon
– 3g (¾ teaspoon) baking soda
– 6g (¾ teaspoon) sea salt

Wet Ingredients

– 150ml Leccino Extra Virgin Olive Oil
– 3 large eggs, room temperature
– 1 tablespoon vanilla extract

Fruit & Nuts

– 350g  mashed ripe bananas (from about 5 medium)
– 165g chopped fresh pineapple
– 125g finely chopped pecan
– 100g unsweetened shredded coconut


Step 1

Preheat oven to 150°C fan forced. Line a rectangular sheet pan 33cm x 22cm x 4cm with baking paper.

Step 2

In a bowl, whisk together flour, coconut sugar, baking powder, cinnamon, baking soda, and salt.


Step 3

In a stand mixer fitted with paddle attachment, whisk the eggs, EVOO,  bananas and vanilla extract together.

Step 4

Stir in the flour mixture.

Step 5

Fold in the pineapples, pecans and coconut.

Step 6

Pour the batter into the prepared sheet pan.

Step 7

Bake for 20-25 minutes until when tested with a cake tester, it pulls out clean. Cool the cake for 20 minutes in the pan. Remove and serve. Enjoy.


Decorate with cream cheese frosting, pineapple slices and fresh berries.