Classic Banana Pineapple Hummingbird Cake

Cake

1. Preheat the oven to 350⁰F (180⁰C).
2. Grease and line two 9-inch springform cake tins with baking paper so the cakes release easily.
3. In a large mixing bowl, sift together 350 g Self-Rising flour and 1 tsp ground cinnamon.
4. Add 350 g castor sugar and a pinch of salt, then give it a quick stir so everything is evenly combined.
5. In another bowl, mash 4 medium ripe bananas with a fork until mostly smooth.
6. Add the 425 g tin crushed pineapple (lightly drained), 2 large eggs, 125 ml vegetable oil, and 1 tsp vanilla essence. Stir with a spatula until everything is well mixed.
7. Pour the banana mixture into the flour mixture.
8. Gently fold the batter with a spatula until just combined and smooth.
9. Fold in 1/2 cup (50 g) finely chopped pecan nuts.
10. Divide the batter evenly between the two prepared cake tins and lightly tap the tins on the counter to remove large air bubbles.
11. Bake for 35 to 40 minutes until the cakes are risen, lightly golden, and a toothpick inserted into the center comes out clean.
12. Let the cakes cool in the tins for 10 minutes, then carefully remove and transfer them to wire racks to cool completely before icing.

Cream Cheese Icing

1. In a mixing bowl, beat 150 g unsalted butter until pale and creamy.
2. Add 200 g cream cheese and beat again until smooth.
3. Gradually add 400 g sifted icing sugar, beating on low speed until incorporated.
4. Add 1 to 2 tsp lemon juice and mix just until smooth.
5. Don’t overbeat the icing, as it may become too soft.
6. Refrigerate the icing for 20 to 30 minutes if it feels too soft before spreading.

Pecan Brittle

1. Line a tray with lightly oiled parchment paper.
2. In a small non-stick frying pan, combine 100 g caster/castor sugar and 2 tbsp water over medium heat. Let it melt without stirring. Gently swirl the pan now and then.
3. Once the sugar turns a light golden caramel, add 50 g pecans and a pinch of salt. Stir quickly to coat.
4. Immediately pour the mixture onto the prepared parchment paper and spread thinly. Let it cool completely until hard, then roughly crush it into small shards.

Assemble the cake

1. Place one cake layer on a serving plate.
2. Spread a thick layer of the cream cheese icing on top.
3. Place the second cake layer on top and cover the top and sides with the remaining icing.
4. Finally, sprinkle the crushed pecan brittle over the cake.
5. Slice and enjoy. The cake is very moist, and even better the next day, once the flavours have settled a bit.

Optional variations

1. Replace the pineapple with 1 cup of grated carrot for a carrot-style version.
2. Use walnuts instead of pecans if that’s what you have.
3. A tiny pinch of ground cumin can be added for a slightly deeper flavour.