hummingbird cake |

Hummingbird Cake

  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes (up to 1 hour)
  • Total Time: 55 minutes
  • Yield: 10-12 servings 1x


Better than a carrot cake, the flavours of banana and pineapple amp up this beauty and it will become your all time favourite!




  • 2 mashed bananas (around 1 cup)
  • 2 eggs whisked
  • 450gm diced pineapple (reserve juice). I used fresh and drained it, otherwise a can is fine
  • 1/3 cup of reserved pineapple juice
  • 1/2 cup olive oil
  • 1 tspn vanilla essence
  • 3/4 cup of coconut sugar
  • 1 tspn stevia
  • 1/2 cup dessicated coconut
  • 2 cups of SF flour (25ogm)
  • 1/2 cup chopped walnuts
  • pinch salt, coriander & nutmeg
  • tspn cinnamon
  • 1/2 tspn of baking powder


  • Small can of coconut cream refridgerated for 24 hours, cream separated and scooped off top of tin
  • 1 tspn of stevia
  • 2 drop of orange or lemon essential oil (I use Doterra)


  1. Preheat oven to 180 degrees celsius and line a large cake tin with baking paper
  2. In a bowl mix all wet ingredients (eggs, banana, olive oil, pineapple, juice, vanilla)
  3. Fold and stir in well all dry ingredients (sugar, stevia, flour, coconut, spices, walnuts)
  4. If mix is very thick, add a little more pineapple juice
  5. Pour batter into cake tin
  6. Bake for 45 minutes to an hour, when skewer inserted comes out clean
  7. Allow to cool before removing from tin and icing
  8. If icing the cake with coconut cream scoop out and whip the thick cream that has separated in the can, add a few drops of a citrus essential oil & stevia for sweetness


I absolutely love cream cheese icing but not everyone in my family tolerates dairy. By all means go ahead and lather the cake with your favourite icing.