One Bowl Hummingbird Cake
photo by Boomette
- Ready In:
- 3 cups plain flour
- 2 cups caster sugar
- 1⁄2 teaspoon salt
- 1 teaspoon bicarbonate of soda
- 1 tablespoon baking powder
- 1 tablespoon cinnamon
- 3 eggs
- 1 1⁄2 cups canola oil
- 1 teaspoon vanilla essence
- 250 g crushed pineapple, with liquid
- 2 ripe bananas, chopped
- Preheat oven to 160 degrees.
- Combine first 6 ingredients in bowl.
- Stir in eggs and oil.
- Add crushed pineapple with its juice and bananas.
- Pour into 2 buttered and floured 20cm cake tins.
- Bake for 40 minutes or until cooked.
- Cool in tins for 10 mins the cool on rack.
- Frost and fill if desired - cream cheese frosting works well here.
Questions & Replies
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I followed the recipe and timing to the letter and it turned out light, fluffy and so delicious. I only discovered hummingbird cake very recently and it is my favourite cake now. I am from New Zealand so it wasn't a cake I came across readily, but I'm so glad to have found a one-bowl recipe that was so easy to make; especially as I'm not the best baker in the world. Didn't make any icing but everyone enjoyed it. The batter did appear a little greasy but the end product was just wonderful. I am definitely making this again but I'll probably add chopped walnuts for texture and put some cream cheese frosting on top.
Made this tonight with my daughter. It was simple and quick to mix up, and used ingredients I always have on hand. I had to use a 9"x13" glass baking pan since that is what was available. That threw off the baking just a little and I found the edges were just starting to get a bit over done and rather dry by the time the center of the cake finished baking. I must admit that I thought the cake would be too sweet for my liking however; it wasn't. I think it is fine without any frosting, but can't wait to make it again when I have cream cheese on hand as I think a nice cream cheese frosting would definitely compliment the cake well. Made and reviewed for the 70th AUS/NZ Recipe Swap.
I changed this up a little; I made 24 cupcakes, instead of 2 8 inch layers. They baked for about 22 minutes. I should have reduced the temperature a bit, but they were just fine. I also wonder if the oil could be reduced just a bit, as it seemed like a lot, and the cupcake papers were a little greasy on the bottom. This went together quickly and I was able to share it a little easier, with the cupcakes. Thanks for sharing a great recipe, katew.
YUM, YUM, YUM!!! This was the first cake I ever made from scratch. It was super easy and turned out wonderfully. I served it for my daughter's First Communion reception and everyone loved it. I baked mine in a 9x13 pan and instead of chopping the bananas I just kind of mushed them up with my fingers as I was adding them to the batter. I iced it with Cream Cheese Frosting #6536. Thanks so much for posting!
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