Hummingbird Cake

Bananas have to be my least favourite food & I delayed making a gluten free banana cake for a long time. I really loathe bananas, really, really. Having said that making a cake containing banana will mean that I will get the rest of the members of the family to taste it & I won't have to taste it (& after the Easter I've just had that is a very good thing). 


Dry ingredients

250 g Bakers' Magic Gluten free flour Gluten free flour

~1/2 tsp Salt

1 tsp Baking powder

1 tsp Bicarb of soda

1 - 2 tsp Cinnamon

1/2 tsp All spice

100 g Caster sugar

135 g Brown sugar

200 g Walnuts/Pecans - 100 g for decoration


Wet ingredients

2 Eggs

1 440 g tin Crushed pineapple

160 g Oil (I use ricebran oil)

2 tsp Vanilla

200 g Ripe bananas (~3 medium)


Walnuts/Pecans - I roasted my walnuts with 40 g Maple syrup at 120 C for 30 mins prior to using them in the cake & as decoration.

Bananas - Apparently the cake has a more pronounced banana flavour when ripe bananas are used. The cake is slightly sweeter when frozen bananas are used, once thawed they are easier to mush. 


Cream Cheese Icing

500 g Cream cheese (softened)

125 g Butter (softened)

375 g Icing sugar

Vanilla to taste



Preheat oven to 175 C (fan forced).

Grease and line the bottom of 2 x 20 cm round tins.  

Mix together the dry ingredients, including 100 g roughly chopped walnuts.

Mush the bananas in another bowl & add in the remaining wet ingredients. Mix together the wet ingredients.

Add half the wet ingredients to the dry ingredients & mix until just combined. Mix in the remaining wet ingredients.

Divide cake batter equally between the tins & put them in the oven.

Bake for ~30 mins. The time will depend on your oven.

Bring out of the oven & allow to cool slightly before turning the cake out of the pan. Let cakes completely cool before putting on the icing.


Are you in a hurry? If so put the ingredients in a food processor & blend into the icing is smooth. 

Do you want a thinner icing? Combine the cream cheese & icing sugar together. Melt the butter in the microwave & add to the cream cheese/icing. Combine until the icing is smooth. 

Alternatively cream together the cream cheese & butter. Add in approximately 1/3 of the icing sugar. Mix until the sugar is incorporated. Repeat until all icing sugar is incorporated.

Assembling the cake

Transfer one of the cakes to a serving plate and top with ~1/3 of the icing. Gently place the remaining cake on top. Cover the top & sides with the remaining icing. 

Decorate the top of the cake with the remaining roughly chopped walnuts.   

Simply enjoy!