I first tried Hummingbird cake in Walt Disney World in Florida and had never even heard of it. I was totally sold on it after my first mouthful. I used to make this as a cake nearly every week for a local cafe and it was one of their most popular cakes.
It is made with bananas and crushed pineapple and is very moist and tasty!
They are topped with a mascarpone cheese frosting with brown sugar and a sprinkle of pecan nuts.
They are really tasty cakes and you won’t be disappointed.
To make the cakes - pre-heat the oven to 180 degrees centigrade (160 fan) then place 12 muffin cases in a muffin tray.
Place the oil, mashed bananas, caster sugar and drained crushed pineapple into the bowl of a stand mixer.
Beat until fully combined.
Then add the coconut, eggs, flour, baking powder and cinnamon and mix until there are no traces of flour.
Divide the mixture between the 12 muffin cases and bake for 25 minutes.
Leave to cool on a wire rack.
To make the icing - in the bowl of a stand mixer place the mascarpone cheese, dark brown sugar and icing sugar.
With the whisk attachment mix until fully combined, smooth and thickened slightly.
Chop the pecan nuts roughly with a knife.
Put the icing in an icing bag with a 6B nozzle. You can use any nozzle you want or just put the icing on with a knife.
Take the cooled muffins and ice the top from the outside inwards or in any pattern you like.
Finally sprinkle with the pecan nuts to finish.
Sarah’s Hummingbird Muffins
Sarah’s servings: 12
Sarah’s skill: Easy
Baking time: 25 minutes
Ingredients:
Cake:
100ml Vegetable/ Sunflower Oil
2 Small bananas (130g)
200g Caster sugar
150g Crushed pineapple (drained)
50g Dessicated coconut
3 Large eggs
250g Self Raising flour
1 tsp Baking powder
1 tsp Ground Cinnamon
Icing:
250g Mascarpone cheese
100g Soft dark brown sugar
50g Sieved icing sugar
12 Roughly chopped pecans for garnish
Method:
To make the cakes - pre-heat the oven to 180 degrees centigrade (160 fan).
Place 12 muffin cases in a muffin tray like this one on Amazon.
Place the oil, mashed bananas, caster sugar and drained crushed pineapple into the bowl of a stand mixer and beat until fully combined.
Then add the coconut, eggs, flour, baking powder and cinnamon and mix until there are no traces of flour.
Divide the mixture between the 12 muffin cases and bake for 25 minutes.
Leave to cool on a wire rack.
To make the icing - in the bowl of a stand mixer place the mascarpone cheese, dark brown sugar and icing sugar. With the whisk attachment mix until fully combined, smooth and thickened slightly.
Put the icing in an icing bag with a 6B nozzle.
Chop the pecan nuts roughly with a knife.
Take the cooled muffins and ice the top and sprinkle with the pecan nuts to finish.
Equipment Used
Sarah’s extra slice……..
I used a 6B icing nozzle but you can use any nozzle you have or spread your icing with a knife.
You can use walnuts if you prefer to pecan nuts.
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