We've taken that tried and true favourite the Banana cake and worked her magic, transforming this humble Kiwi classic into a delightful treat you're sure to enjoy. With a Hummingbird cake you have all the delicious banana but with a spicy depth of flavour, moist pudding like texture from the pineapple and gorgeous nutty pecans, yum!

INGREDIENTS

240g plain flour
260g caster sugar
¾ tsp baking soda
¼ tsp cinnamon
¼ ground cardamom
¼ tsp salt
2 large eggs, beaten
1 cup vegetable oil
1 tsp vanilla extract
160g crushed pineapple in juice, undrained
1 1/3 cup mashed over ripe bananas
70g chopped pecans, plus more for garnish

Glaze
2 cups icing sugar sifted
25g butter, soft
3 tbsp hot water
½ tsp LorAnn bakery emulsion
Chopped pecans

METHOD

Preheat oven to Bake C160. Butter and flour an 8.5" ring tin (we used Fat Daddio's).

Whisk together the sifted flour, sugar, baking soda, spices and salt. In a separate bowl whisk together the egg, oil and vanilla. Fold the wet and the dry ingredients together, then stir through the pineapple, bananas and pecans.

Pour into your prepared tin and level out the top. Bake for approximately 45minutes or until skewer comes out clean. Once out of the oven, let the cake cool in the tin for 10 minutes, then turn out onto a wire rack.

To make your Glaze: Sift the icing sugar into a bowl. Add the soft butter and bakery emulsion, then pour the hot water in and mix until smooth. When your cake has cooled drizzle over and top with your pecans.