Hummingbird Cake always reminds me of childhood. When my childhood best friend had a birthday her Mum would often buy a Hummingbird Cake. Boy did I love that cake! Full of delicious banana and pineapple with a yummy cream cheese icing. I always felt really fancy eating this cake. I felt so grown up.

When it came time to pick recipes for The Picnic Issue of the The 4 Blades Magazine I couldn’t go past this cake. These just screams of warm weather and spring.

My partner often takes in my creations to his work to share and get feedback on. This one was so popular a colleague requested another for her team meeting in a few days time. You know it’s good when you get requests. I hope you love this cake as much as we do!

Are you ready to go on a picnic? With The Picnic Issue of The 4 Blades Magazine, get ready for the tastiest picnic ever. There are 45+ tried, tested and tasty recipes that are easy to transport. Our recipes suit a wide range of palates and dietary requirements. From crackers, dips and cheese to sweet treats, main meals and drinks, we have the whole kit and caboodle ready for you.

Tell me more about The Picnic Issue!

• We have your new favourite dips, crackers, breads and cheese platter accompaniments ready for your next picnic, complete with tips on how to best transport your food.
• You will discover lots of fabulous finger foods, with both sweet and savoury bite-sized options.
• You will learn how to make mains that can be enjoyed warm or cold. Perfect for picnics.
• You will be inspired to make some unique cakes… different from the norm, and even more delicious!
• Quench your thirst with our selection of refreshing drinks! 

A monthly subscription is only $4.99 which gives you access to the latest issue, all subscriber-only Private issues and any issues released while your subscription is current. To purchase an individual issue is only $6.49. Want to try before you buy? Click Preview to download an introduction to The Picnic Issue, including a full contents and two bonus recipes. (Note: prices listed are in Australian dollars, but you will be charged the equivalent in your local currency).

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Hummingbird Cake

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• Author: The road to loving my Thermo Mixer

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Ingredients

Scale 1x2x3x

• 1 large ripe banana
• 480g self raising flour
• 150g sugar
• 3 eggs
• 100g olive oil
• 1 tsp vanilla extract
• 1 tsp salt
• 1 tsp ground cinnamon
• 450g tin of crushed pineapple, you will use juice and all
• 50g shredded coconut

Icing

• 125g cream cheese
• 200g icing sugar
• 100g walnuts, roughly chopped

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Instructions

1. Preheat oven to 180 degrees. Line a springform pan with baking paper.
2. Add banana (1) to bowl. Speed 6 / 5 seconds. Scrape down sides.
3. Add self raising flour (480g), sugar (150g), eggs (3), olive oil (100g), vanilla (1 tsp), salt (1 tsp), cinnamon (1 tsp), crushed pineapple (450g) and coconut (50g) to bowl. Speed 5 until combined.
4. Pour mixture into prepared tin.
5. Bake for 45-60 minutes until a skewer comes out clean when tested.
6. Remove cake from the oven. Allow to cool slightly before removing paper and allowing to rest on a wire rack.
7. Once completely cool, place cream cheese (125g) and icing sugar (200g) into clean bowl. Speed 7 until combined and smooth.
8. Ice cake with cream cheese icing and top with chopped walnuts.

Nutrition

• Serving Size: 10