Delicious traditional hummingbird cake

This tasty slice will be an instant hit with everyone who tries it! Source: Getty.

If you’re ever stuck for ideas on what to bring to a family get-together, look no further than this perfect cake! Hummingbird cake is one of those classic recipes that will never get old thanks to the deliciously good flavour of walnut and banana paired with a tasty creamy icing.

While the cream cheese icing is optional, it really does add the perfect finishing touch and bring together all the different flavours. However, if you choose to avoid the icing, feel free to serve a slice up with some butter or whipped cream and you’re good to go!


  • 3/4 cup plain flour
  • 3/4 cup self-raising flour
  • 1/2 teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • 1 cup firmly packed brown sugar
  • 450g can crushed pineapple in juice, drained, reserving 1/3 cup juice
  • 1/2 cup desiccated coconut
  • 1 cup mashed banana
  • 2 eggs, lightly beaten
  • 1/2 cup extra light olive oil
  • 1/2 cup walnuts
  • 125g cream cheese, softened
  • 1 1/2 cups icing sugar mixture


  1. Preheat oven to 180C. Grease and line base and sides of a 23cm square cake pan with baking paper. Sift flours, soda, cinnamon and sugar into a large bowl. Stir in pineapple, reserved juice, coconut, banana, egg, oil and 1/4 cup cold water. Pour into prepared pan.
  2. Bake for 45 minutes or until skewer inserted into centre comes out clean. Leave to cool in pan for 10 minutes. Turn out onto a wire rack to cool completely.
  3. Meanwhile, for the icing, with electric mixer, beat cream cheese until light and fluffy. Gradually add icing sugar. Beat until smooth. Spread frosting over cake. Top with walnuts. Serve.

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