Hummingbird cake

Sounds intriguing but please don’t get that impression that it contains any thing of a hummingbird, the name itself is a mystery and till now no adequate research supports the origin of its name. It is a strange name and quite interesting to be named after a tiny bird. I found an article relating to this cake in Squidoo and there are few facts relating to the origin of the cake. Some say that people hmmm after biting a slice, so it is known as Hummingbird cake! Read this if it fascinates you.

I heard this from my dear journal that occasionally post these and they refer to it as one of the classics for the great southern land. It is quite a common that one gets to see the overripe bananas starring at you and u have no choice than to blend it to a smoothie or bake a moist cake. So hummingbird cake is basically a banana cake with a classic twist of adding pineapple, coconut and delicately flavourings with cinnamon.

This original article in (2008) was featured in Chicago Sun Times

UPDATE

2017  I recently made this hummingbird cake or loaf. Here is the updated picture. I have loved the way the pictures have changed but the taste of the hummingbird cake remains the same.

HOW TO MAKE HUMMMINGBIRD CAKE

• Hummingbird cake

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  • 1 1/2 cup plain flour
  • 400g tinned crushed pineapple drained
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ cup brown sugar or coconut sugar
  • ½ cup desiccated coconut
  • 1 teaspoon ground cinnamon
  • 1 egg
  • 3 tablespoon oil
  • ½ cup milk
  • ½ chopped walnuts/ pecans
  • 1 large banana mashed
  • 1tsp salt

  Combine flour, baking powder, baking soda, coconut, cinnamon and salt in a bowl. Whisk sugar, oil and egg until well incorporated. Add chopped pineapple. Gradually add flour and milk alternatively till incorporated well. Finally add bananas and nuts.

  Pour into a loaf pan or any pan of your choice. Bake in a preheated oven of 180"C for 25 min to 30 minutes.

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Hummingbird cake

Save

Print

• 1 1/2 cup plain flour
• 400g tinned crushed pineapple drained
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¾ cup brown sugar or coconut sugar
• ½ cup desiccated coconut
• 1 teaspoon ground cinnamon
• 1 egg
• 3 tablespoon oil
• ½ cup milk
• ½ chopped walnuts/ pecans
• 1 large banana mashed
• 1tsp salt

Combine flour, baking powder, baking soda, coconut, cinnamon and salt in a bowl. Whisk sugar, oil and egg until well incorporated. Add chopped pineapple. Gradually add flour and milk alternatively till incorporated well. Finally add bananas and nuts.

Pour into a loaf pan or any pan of your choice. Bake in a preheated oven of 180"C for 25 min to 30 minutes.