Mary Berry Hummingbird Cake

This easy and delicious Mary Berry Hummingbird Cake is a moist, tropical dessert packed with bananas, pineapple, and walnuts. Topped with a creamy, smooth icing, it’s perfect for any occasion. You can easily swap ingredients to suit what you have on hand, making this cake both versatile and indulgent.

Ingredients Needed

For the Sponge:

• 250g (9oz) self-raising flour
• 250g (9oz) caster sugar
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 50g (2oz) walnut pieces, chopped
• 2 large ripe bananas, peeled (200g–250g/7oz–9oz peeled weight) and mashed
• 1 x 432g tin of pineapple chunks, drained and finely chopped
• 2 eggs, beaten
• 1 tsp vanilla extract
• 175ml (6fl oz) sunflower oil, plus extra for greasing

For the Icing:

• 100g (4oz) butter, softened
• 175g (6oz) full-fat cream cheese
• 300g (11oz) icing sugar, sifted
• 1 tsp vanilla extract

How To Make Hummingbird Cake

1. Preheat the oven: Preheat the oven to 200°C (180°C fan/gas 6). Grease two 20cm (8in) round, loose-bottomed sandwich tins with sunflower oil and line the bases with baking paper discs.
2. Mix the dry ingredients: In a large bowl, sift together the flour, sugar, baking powder, and cinnamon. Add the chopped walnuts and stir well.
3. Combine the wet ingredients: In a separate bowl, mash the bananas and mix them with the chopped pineapple, eggs, vanilla extract, and sunflower oil.
4. Combine the wet and dry mixtures: Add the banana and pineapple mixture to the dry ingredients and stir until just combined, being careful not to overmix.
5. Bake the cake: Divide the batter evenly between the two tins, smoothing the tops. Bake in the oven for 25-30 minutes, or until the cake is golden, risen, and springy to the touch. Let it cool completely in the tins before turning out and peeling off the baking paper.
6. Make the icing: Beat together the butter, cream cheese, icing sugar, and vanilla extract in a bowl using an electric hand whisk until smooth. Add the icing sugar gradually to avoid a mess. Chill the icing for 30 minutes before using.
7. Assemble the cake: Place one sponge on a plate or cake stand, spread half the icing on top, and then place the second sponge on top. Spread the remaining icing over the top and sides.

Recipe Tips

• Don’t overmix the batter: Stir the wet and dry ingredients until just combined to avoid a dense cake. Overmixing can make it heavy.
• Drain the pineapple well: Make sure the pineapple chunks are thoroughly drained before adding them to the mix to prevent the batter from becoming too wet.
• Let the cakes cool completely: Always cool the cakes completely before icing to prevent the frosting from melting.
• Chill the icing: Chilling the icing for 30 minutes makes it easier to spread and helps it hold its shape better.
• Use ripe bananas: The riper the bananas, the sweeter and more flavorful your cake will be. Choose bananas with plenty of spots.

How To Store Leftovers?

• Refrigerate: Let the leftover Hummingbird Cake cool to room temperature. Once cooled, cover it with plastic wrap or store it in an airtight container. It will stay fresh in the fridge for up to 3-4 days.
• Freeze: To freeze, wrap the cooled cake tightly in plastic wrap, then place it in a freezer-safe bag or container. The cake can be frozen for up to 2 months. To thaw, leave it at room temperature for a few hours before serving.

Nutrition Facts

Serving Size: 1 slice (1/10 of the cake)

• Calories: 450
• Total Fat: 25g
• Saturated Fat: 6g
• Cholesterol: 80mg
• Sodium: 300mg
• Potassium: 300mg
• Total Carbohydrate: 56g
• Dietary Fiber: 2g
• Sugars: 37g
• Protein: 4g

Try More Mary Berry Recipes:

• Mary Berry Tiffin Recipe
• Mary Berry Marble Cake
• Mary Berry Traybake Chocolate
• Mary Berry Chocolate Fudge Cake