Super Simple Hummingbird Cake

Tue, 25 March 2025

Specially written so the little humans can follow along and make it for Mothering Sunday.

 

CAKE STUFF:

• 250ml olive oil

• 350g self-raising flour

• 1 teaspoon cinnamon

• 350g golden caster sugar

• 4 medium ripe bananas

• 1 tin pineapple chunks (425g)

• 2 large eggs

• 1 teaspoon vanilla extract

• 50g pecans

 

YUMMY ICING:

• 400g icing sugar

• 150g soft butter

• 200g cream cheese

• 2 limes

 

CRUNCHY TOPPING:

• 100g caster sugar

• 50g pecans

 

LET'S BAKE!

1. Get Ready!

• Turn oven to 180°C

• Grease two round cake tins

• Ask a grown-up to help with the oven

2. Mix the Dry Team:

• Put flour, cinnamon, sugar and a pinch of salt in a big bowl

• Mix them together with a whisk

3. Mix the Wet Team:

• Mash bananas in another bowl

• Drain and chop pineapple into tiny pieces

• Add oil, eggs and vanilla

• Mix everything together

4. Make the Cake Mix:

• Pour wet mix into dry mix

• Chop pecans (grown-up job!)

• Stir everything until smooth

• Share the mix between your two tins

5. Bake Time!

• Pop in the oven for 35-40 minutes

• It's ready when golden and springy

• Let it cool completely

6. Make the Icing:

• Mix soft butter and icing sugar until fluffy

• Add cream cheese

• Grate in lime zest

• Add a tiny squeeze of lime juice

• Mix gently!

7. Make it Crunchy:

• Grown-up job: Make brittle by melting sugar in a pan

• Add pecans

• Pour onto greased paper

• When cool, crush into crumbs

8. Put it Together:

• Put one cake on a plate

• Spread with half the icing

• Put second cake on top

• Spread rest of icing

• Sprinkle with crushed brittle

• Grate more lime zest on top