Eating In Sweet

Hummingbird Cake – Recipe

June 12, 2015

My sister recently told me about this banana diet which is making the #fitspo folk go, well, bananas. My first reaction was to laugh; who can seriously eat bananas all day, everyday? Who wants to?! But then I remembered that not everyone shares my opinion, people actually like those pungent, squishy things. They are everywhere: lollies, ice cream, milkshakes, smoothies, milk, fritters, and of course cake.

Banana cake just doesn’t tickle my fancy, obviously if it was a choice between that or carrot cake, it’s the lesser of the two evils but it will never be my preferred option. On the contrary, a certain someone is rather fond of banana cake so feeling generous one afternoon I decided to make him one. Kind of. I mean there are a lot of bananas in it but it also calls for pineapple, a fruit I do adore, and the cake is technically called a Hummingbird Cake…

Hummingbird Cake (Adapted from a recipe by Jamie Oliver)

  • 4 very ripe, medium sized bananas, mashed
  • 425g tin of pineapple pieces, drained and chopped
  • 1 cup olive oil
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • 350g self-raising flour
  • 300g caster sugar
  • 1 teaspoon cinnamon
  • a pinch of salt
  • 1/2 cup chopped walnuts

1. Preheat your oven to 180c, and line a 23cm cake tin.

2. In a large bowl, mix together bananas, pineapple, olive oil, eggs and vanilla.


3. In a separate bowl, sift together flour, sugar, salt, and cinnamon.

4. Fold the dry ingredients into the banana mixture and mix until smooth. Add the chopped walnuts.


5. Pour mixture into the lined tin and bake for approximately 50-60 minutes.

6. Once the cake is cooked through, remove from tin and cool completely before dusting with icing sugar or covering with icing, my favourite is a lemony cream cheese frosting!

When I first described this cake to a certain someone, mentioning the two types of fruit and walnuts, he was a little sceptical but boy did he change his tune. After my first attempt he boldly proclaimed it to be ‘the best cake I have ever eaten’. Now that is a good review. I’ve tried a lot of cake so I’m not sure it’s the best I’ve ever eaten but it’s pretty darn good, and easy to make!

Right, I’m off to whip one up for a certain someone’s birthday tomorrow but you don’t need to wait for a special occasion- go get baking!



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  • daydreamingfoodie

    The cake looks fab – I think the combination of bananas and pineapple sound just perfect for Summer! The walnuts do sound odd but I’ll try anything 🙂 One I must keep in mind!
    Laura |

    • The walnuts really work- I promise! They add a really nice crunch to the cake!

    Right now.

    Honey x The Girl Next Shore

    • Honestly, you can get with whipped up in 30 minutes… hardest wait is the baking and cooling!

  • Right, I first discovered you people who don’t like bananas in intermediate, and it was a revelation of weirdness. The word ‘gluggy’ was used. What in the actual hell?!?!?! It’s inoffensive, it’s just a banana. You can even carve your name in the side of it.

    Secondly, what the hell is wrong with carrot cake???!! What about parsnip cake? This is just mind boggling…

    • Ok so you know I am not alone in my banana dislike- I won’t go as far as to say I’ll never let their glugginess pass through my lips but still… less than ideal! Urgh, carrot cake- the best part is the icing.

      • My friend once spent £60 on a birthday carrot cake and the cake shop totally misspelt the message on top. No one cared. £60 well spent.

        • Crazy carrot lovers b

  • Hmm yummy!! I love banana cake but never thought to pair with pineapple. Delicious Connie!


    • It’s a really lovely cake, though with your super baking skills I’m sure you’ll make anything taste good!

  • I’m with you on bananas – unless they’re slightly under ripe I can’t face them, and let’s not mention fake banana flavour…
    Banana cake on the other hand… this hummingbird cake sounds delicious!

    • So pleased there are some other non-banana-lovers out there! It’s a great fail-proof cake and super easy to make!

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