Hummingbird Cake With Cream Cheese Icing

Weekly Meal Plans


  • 4 overripe bananas, mashed
  • 432g pineapple chunks, drained
  • 250ml olive oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups self-raising flour
  • 1 teaspoon cinnamon
  • 1 1/2 cups white sugar
  • pinch of salt
  • 1/2 cup pecans, chopped


  • 2 cups icing sugar, sifted
  • 150g butter, room temp
  • 200g cream cheese
  • 1 lemon or lime


  1. Preheat oven to 160°C, fan forced.
  2. Grease or line two round cake pans and set aside.
  3. Mix bananas with electric mixture to mash.
  4. Add pineapple, olive oil, eggs and vanilla, mix to combine.
  5. Sift flour and cinnamon over wet mixture, add sugar, salt and pecans, gently fold until smooth.
  6. Pour half the mixture into each cake tin and bake for 35-40 minutes or until golden and cooked through.
  7. Allow to cool in pan for 10 minutes, then gently transfer to a wire rack to cool completely.


  1. Place icing sugar and butter into electric mixture. Mix on low until icing sugar has combined together with butter, turn up speed and beat until pale and fluffy.
  2. Add cream cheese, zest of lime, and 1/2 teaspoon of juice, beat until combined.
  3. Halve the icing, spread on top of one cake, place other cake on top and then ice.
  4. Refrigerate cake.