Hummingbird cake

hummingbird cake

Do you ever see something at a cafe and then instantly need to go home and make it? This happened to me just last week. After a very fresh walk around Lake Burley Griffen we retreated  to Bookplate to warm up with coffee. Inside there was a scrumptious looking Hummingbird cake but I got the ordering jitters and ended up with a cornflake cookie. Seriously?! A cornflake cookie. WTF was I thinking? It was actually a pretty good cookie but it was no Hummingbird cake.

When I got home all I could think about was the bloody Hummingbird cake. I had serious buyers remorse and decided I needed to make my own straight away.  Unfortunately I didn’t have all the right ingredients and to be honest could not be bothered to go out again with Archer in tow so I had to get a little creative.  I am happy to report though that all the substitutes I used ended up creating a really delicious, moist Hummingbird cake, so good (and easy) that the recipe deserves to be shared!



  • 250 grams self raising flour (Sifted)
  • 1/2 teaspoon of ground cinnamon (Sifted)
  • 1/2 teaspoon of ground ginger (Sifted)
  • 270 grams brown sugar
  • 440 gram can of pineapple pieces
  • 2 ripe bananas (mashed)
  • 1/4 cup of walnuts
  • 1/4 cup sultanas
  • 2 eggs (Lightly beaten)
  • 1 cup of canola oil


  • 250 grams of cream cheese (room tempreture)
  • 2 x cups of icing sugar
  • 1/4 cup of crushed walnuts or 1/4 cup of shredded coc


  1. Mix all cake ingredients together and bake at 170 degrees celsius (fan-forced). Allow to cool before icing.
  2. For the icing, beat the cream cheese until soft and then slowly add icing sugar until well mixed. Ice cake and top with crushed walnuts.

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