CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Hummingbird Loaf Cake With Dark Muscovado Frosting

1

  • Overview
  • Ingredients
    16 items
  • Directions

A moist and flavorful loaf cake made with bananas, pineapple, and pecans, topped with a rich dark Muscovado frosting.

  • 280g cake flour
  • 120g muscovado sugar
  • 7.5ml bicarbonate of soda
  • 2ml salt
  • 5ml cinnamon
  • 70g pecan nuts
  • 3 bananas
  • 30ml lemon juice
  • 2 eggs
  • 200ml sunflower oil
  • 100ml buttermilk
  • 300g drained crushed pineapple

Frosting

  • 100g muscovado sugar
  • 100g butter
  • 80ml maple syrup
  • 250g cream cheese
  • Pecan nuts (for garnish)
  • Cinnamon (for garnish)

  • Preheat the oven to 180°C and grease and line a tea loaf pan with baking paper.
  • Sieve together the flour, sugar, bicarbonate of soda, salt and the ground cinnamon. Add the pecan nuts.
  • Combine the mashed bananas and lemon juice and add it to the eggs, sunflower oil and buttermilk. Add the crushed pineapple and mix together.
  • Add the dry ingredients to the banana mixture and mix to combine – do not over mix the batter.
  • Spoon the batter into the prepared loaf pan and bake in the oven for about 45 minutes or until a skewer inserted comes out clean.
  • Cool completely.

TO MAKE THE FROSTING

  • Sift the sugar into the bowl of your mixer and add the butter and maple syrup. Beat on high speed to cream the mixture until light and airy.
  • Add the cream cheese and beat until smooth.
  • Spread the frosting on the cold hummingbird loaf, top with some more pecan nuts and a sprinkling of cinnamon.