Get your



EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

Gail's Hummingbird Cake

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.

350 g self-raising flour
1 level teaspoon ground cinnamon
350 g castor sugar

4 medium-sized ripe bananas mashed with fork
1 x 425 g tin of crushed pineapple
2 large eggs
125 ml vegetable oil
1 teaspoon vanilla essence
1/2 cup 50 g chopped pecan nuts
400 g icing sugar
150 g unsalted butter, (at room temperature)
200 g cream cheese
Squeeze of lemon juice
Pecan brittle
100 g castor sugar
50 g pecans
Preheat the oven to 180Β° degrees C. Grease and line two 9 ” springform tins.
Sift the flour and cinnamon into a mixing bowl, then add the sugar and a large pinch of salt. Mash the bananas up with a fork in another bowl.
Add pineapple to the bananas with the oil, eggs and vanilla extract and stir with a spatula. Mix until combined, then FOLD into the dry ingredients until smooth.
Finely chop the pecans and gently fold in, then divide the batter evenly between your prepared tins.
Bake for 35 to 40 minutes, or until risen, golden and a toothpick comes out clean. Let cool for 10 minutes before transferring to wire racks to cool completely.
Prepare the icing, add the butter to mixing bowl and beat until pale and creamy. Add the cream cheese, beat again and gradually beat in icing sugar in stages, until all incorporated. Add the juice of 1/2 lemon or more depending on your taste then beat until just smooth – it’s really important not to over-mix it. Keep in the fridge until needed.
To make a brittle topping, place the castor sugar and a splash of water in a non-stick frying pan on a medium heat.
Shake flat and don’t stir it, just swirl the pan occasionally until dissolved and lightly golden.
Add the pecans and a pinch of salt, spoon around to coat, and when nicely golden, pour onto a sheet of oiled parchment paper to set. Once cool, smash up to a dust. Cover the top and sides if the cake with the pecan brittle.
When cake is cooled sandwich together with cream cheese icing and cover the sides and top with icing.
This cake is a moist cake… I just wanted to beat the ingredients with a beater, but in all the recipes I googled, the cake mixture is only mixed with a spatula. The original recipe also called for 1 cup vegetable oil, and from reviews of people that tried it, I only used 1/2 cup. Delicious !
Notes: You may add carrot instead of pineapple if you prefer. Walnuts and Cumin may be used instead of Pecan nuts
Recipe source Internet
Prepared, tried and tested by Gail Haselsteinerβ€Ž

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.


I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.


My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

Leave a Comment