Hummingbird Cake

Step 1

Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch baking tin with baking or parchment paper.

Step 2

In a large bowl, place flour, baking powder, baking soda, cinnamon, nutmeg, caster sugar and brown sugar. Add pecans. Stir briefly to combine.

Step 3

Mash bananas well with a fork and measure out 1 cup. Make a well in the centre of dry ingredients, add crushed pineapple and mashed banana. Add oil, eggs and vanilla.

Step 4

Use a spatula to gently fold ingredients together until wet and combined. Pour into prepared cake tin and bake for approximately 55-60 minutes or until a skewer inserted into the middle comes out clean.

Step 5

Transfer cake to a cooling rack and leave to cool completely before frosting.

Step 6

To make the pecan cookie crumbs, add pecans, flour, sugar and cornflour to a medium mixing bowl. Pour over melted butter and stir until crumbs resemble wet sand.

Step 7

Line a baking tray with baking or parchment paper. Add cookie crumbs and spread into one even layer. Bake for approximately 10-12 minutes or until just golden. Leave to cool completely.

Step 8

To make the cream cheese frosting, add butter and cream cheese to a large mixing bowl. Beat with an electric mixer for 2-3 minutes until smooth and creamy. Add vanilla. Add sugar, 1 cup at a time, and continue to beat until smooth.

Step 9

Add frosting to cake and use a small spatula to spread to the edges. Sprinkle over pecan cookie crumbs. Cut into slices and serve.