Hummingbird Cake

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

INGREDIENTS

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 evoo
– 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

METHOD

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.

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