Hummingbird cake

Prep

15 min

Cook

50 min

Serves

20

Skill

Vegetarian

Hummingbird cake

Prep

15 min

Cook

50 min

Serves

20

Skill

Dairy and Lactose Free So Good Frozen Dessert Entertaining Low in Fat Low in Sugar Low in Sodium

A delightful way to treat yourself with a hot drink for morning or afternoon tea.

Ingredients

440g can crushed pineapple in natural juice
1 cup plain white flour
½ cup wholemeal self-raising flour
½ tsp bicarb soda
½ tsp cinnamon
¾ cup brown sugar
½ cup desiccated coconut
2 large ripe bananas, mashed
3 passionfruit pulp
2 eggs, lightly beaten
¾ cup vegetable oil

Nutrition per serving

Weight, measurement and temperature conversions

745 kJ

energy kj

2 g

protein

2 g

saturated fat

2.2 g

dietary fibre

18 g

carbohydrate

10 g

sugars

156 mg

sodium

Method

Drain pineapple and reserve ¼ cup juice. Sift flours, bicarb soda, cinnamon and sugar into a large bowl. Stir in coconut.
Combine bananas, passionfruit pulp, eggs, oil, pineapple and reserved juice and stir into dry ingredients.
Place mixture into a greased and lined 23cm square tin. Bake in a moderate oven, 180°C for 50 minutes. Cool. Dust with icing sugar.

440g can crushed pineapple in natural juice
1 cup plain white flour
½ cup wholemeal self-raising flour
½ tsp bicarb soda
½ tsp cinnamon
¾ cup brown sugar
½ cup desiccated coconut
2 large ripe bananas, mashed
3 passionfruit pulp
2 eggs, lightly beaten
¾ cup vegetable oil

Nutrition per serving

Weight, measurement and temperature conversions

745 kJ

energy kj

2 g

protein

2 g

saturated fat

2.2 g

dietary fibre

18 g

carbohydrate

10 g

sugars

156 mg

sodium