Banana Cake “Hummingbird”
by Editorial Staff
Incredibly delicate, fragrant, juicy, and simply very tasty Hummingbird cake. Preparing such a banana cake is very simple, but it turns out to be bright in appearance and original in taste!
Cook: 1 hour 30 minutes
Servings: 8
Ingredients
For the dough:
- Flour – 390 g
- Sugar – 350 g
- Bananas (small) without peel – 200 g (3 pcs.)
- Canned pineapples – 150 g
- Walnuts – 100 g
- Eggs (large) – 3 pcs.
- Vegetable oil – 180 g
- Soda – 1 teaspoon.
- Ground cinnamon – 1 teaspoon
- Vanilla sugar – 1 teaspoon
For the cream:
- Cream 33% – 300 g
- Cottage cheese – 300 g
- Powdered sugar – 4 tablespoon. (or to taste)
Directions
- One large banana (my bananas were very small, so I took as many as three, with a total weight of 200 g), peel, transfer to a baking dish and send in an oven preheated to 180 degrees for 10-15 minutes, bake until soft ( by the way, you can also cook bananas in the microwave, in which case it will be enough to bake them for about 3-5 minutes, depending on the size).
- Meanwhile, in a bowl, combine all the dry ingredients: sifted flour, sugar, baking soda, cinnamon, and vanilla sugar. Mix everything thoroughly.
- Mash the baked bananas with a fork or crush in mashed potatoes and leave to cool.
- Cut canned pineapples into small cubes.
- Chop walnuts in any way convenient for you (chop with a knife, chop in a mortar, or in a food processor).
- In a separate bowl, combine banana puree, pineapple slices, chopped nuts, chicken eggs, and vegetable oil.
- Mix everything.
- Add the dry ingredients mixture in several steps.
- Stir until a thick and viscous dough is obtained.
- Line the bottom of two tins with a diameter of 18 cm with baking paper, and lightly grease the sides with butter and flour. Divide the dough into 2 equal parts (for this it is better to use scales) and fill out the forms with them.
By the way, if you wish, you can use one dish with a diameter of 24 cm for baking.
- Send the molds to an oven preheated to 170-180 degrees and bake the cakes for about 45-60 minutes. Check readiness with a skewer.
Cool the finished cakes on a wire rack, then release them from the mold. - When the cakes are completely cool, if desired, cut off the uneven tops, and cut the cakes themselves into 2 parts.
- To prepare the cream in a bowl, combine soft cottage cheese (I previously rubbed it through a sieve), fatty and well-chilled cream, and also powdered sugar.
- Whisk the ingredients until a fluffy cream is obtained.
- Apply the finished cream to the cakes (for convenience, I put it in a pastry bag). At the same time, leave a small amount of cream to trim the sides of the cake.
- And collect them in a pile. Trim the cream over the top and sides of the cake.
- Decorate the finished Hummingbird cake to your liking. Let it soak for a few hours before serving and serve.
Enjoy your meal!
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