Well I am so last minute with easter this year! I had to get the conference and quilting day behind me and now easter is this weekend. How did that happen. I have a date tomorrow at the mall for some serious last minute easter goodies. Anyway, this morning I had 3 brown bananas sitting in my fruit bowl and I knew I had to do a new recipe. It’s been a long time between recipes. But I couldn’t find my all time favourite hummingbird cake recipe which is an AWW one that is so delicious. Really rich, dense and beautiful and so nice for this time of year.
So I pulled out my CWA bible and decided I’d convert their hummingbird recipe to the thermomix and have a play with it. But there is a problem with the recipe so I turned that into a good thing and got 2 cakes out of the one recipe. A bonus when you have a big family of cake eaters. It’s light (no, not in the calorie department), fresh and absolutely delicious. But then again anything with cream cheese frosting is delicious in my books.
I love to do all my icing/frostings in the Kitchen Aid but I do all of my icing sugar in the thermomix. You just pop in sugar – I love raw sugar- and I process it up to 20 seconds and get delicious icing sugar. It means I don’t need to keep caster or icing sugar in my pantry just raw sugar and I’m prepared for any baking.
And I have to share a photo of one of my garden beds……….I’m not a garden blogger. Can you tell? Just keepin’ it real for you all. I put my time and love inside the house and not always outside. But I do always have good intentions for my garden…….just haven’t found the time yet.
Happy easter and happy baking……………..
- 300g raw sugar
- 3 ripe bananas
- 2 eggs
- 425g can pineapple pieces in syrup
- 150mls/1cup canola oil
- 1 Tbsp vanilla essence/extract
- 500g plain flour
- 1tsp bicarb soda
- 1tsp ground cinnamon
- 1tsp ginger
- 80g pecans, roughly chopped
- 50g butter
- 250g light cream cheese
- 1-2 cups icing sugar/raw sugar made into icing sugar in thermomix
- Place raw sugar in thermomix bowl, process 10 seconds on speed 9.
- Add in banana in chunks, pineapple and the syrup, oil, vanilla, eggs and process 10 seconds speed 5.
- Add in dry ingredients and process 10 seconds, speed 5.
- Add in pecans and process 10 seconds, speed 1, reverse. Pour into 2 greased and lightly floured cake tins and bake in preheated 160C/320F oven for about 50 - 60 minutes until cakes are cooked right through.
- Turn out cakes onto cooling racks and leave to cool.Ok we ate some of the 2nd cake as we couldn't wait.
- Place butter and cream cheese in mixing bowl, beat together and gradually add in icing sugar until you get the right consistency. The more icing sugar you add the stiffer the icing/frosting.
- Enjoy.
Mmmm, sounds good.
Yummo! Thanks Corrie
Yummmmmmmmm
Looks delicious – I will definitely have to try this. I always try to bake to cakes at a time – one for eating and one for freezing (without the icing), so that I always have something to pull out for an emergency when friends come over.
Hahaha! I love your sentences on putting time and love indoors and having good intentions for outdoor! Exactly my sentiments!! Happy Easter to you and your family:)
Ah, yum – thanks! Good use for those dodgy bananas I was going to freeze today! We will do some baking after school as Lily has homework to cook something this week (follow procedure) so we are going for your totally-amazing-and-everyone-always-loves-them-then-asks-for-the-recipe delicious chocolate raspberry brownies! Hope you have a fabulous Easter! Cx
yum now all I can think about is brownies!!!!!!
Sanap! I baked caramel chip (because we had run out of choc chips) banana muffins and a banana loaf this morning to use up my brown bananas. The boys will be please when they get home from school today!
Thanks for sharing. Two cakes are great for us as we have hungry kids who also like these in their lunch boxes!
WOW, I had no idea that raw sugar could be made into icing sugar, that’s fantastic! Looks like a delicious cake (cream cheese frosting is the BEST!) and I love your decorative blooms from the garden. Gorgeous Corrie, thanks for sharing xo
Oooh yum! Sounds like a lovely recipe to try out for the long weekend
Hi, Looking forward the yummy cake – currently making it but just realised the quantity of eggs isn’t stated. I’m going to go with 2 and see how it turns out.
ahhhh it’s 2 eggs! sorry! just fixed it up, thanks for letting me know! phew
corrie:)
I know your away at the moment but just wanted to check the oil is it 150ml or 1 cup isn’t 1 cup 250ml?