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Banana Hummingbird Cake

Banana Hummingbird Cake

Portion quantity: 8

Preparation time: 45 min

Total cooking time: 90 min

Incredibly tender, flavorful, juicy and just very tasty cake “Hummingbird”. This banana cake is very simple to make and turns out bright in appearance and original in taste!

Products (for 8 servings)

For the dough:

  • Flour – 390 g
  • Sugar – 350 g
  • Bananas (small) without peel – 200 gr (3 pcs.)
  • Canned pineapples – 150 g
  • Walnuts – 100 gr
  • Eggs (large) – 3 pcs.
  • Vegetable oil – 180 gr
  • Soda – 1 tsp.
  • Cinnamon ground – 1 tsp.
  • Vanilla sugar – 1 tsp.

For the cream:

  • Cream 33% – 300 gr
  • Cottage cheese – 300 gr
  • Sugar – 4 tbsp. (or to taste)

Prepare the products for the banana cake “Colibri”.

One large banana (I had bananas were very small, so I took three, weighing 200 grams in total) peel the skin, transfer to a baking dish and send it to a heated to 180 degrees oven for 10-15 minutes, to 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 size).

Meanwhile, in a bowl, combine all the dry ingredients: sifted flour, sugar, baking soda, cinnamon and vanilla sugar. Mix everything thoroughly.

Crush the baked bananas with a fork or pounder into a puree and leave to cool.

Cut canned pineapple into small cubes.

Chop the walnuts any way you like (chop with a knife, grind in a mortar or in a food processor).

In a separate bowl, combine the mashed banana, pineapple chunks, chopped nuts, chicken eggs and vegetable oil.

Mix everything.

In several steps, introduce the mixture of dry ingredients.

Mix until a thick and viscous dough is obtained.

Line the bottoms of the two 18cm diameter tins with baking paper, and lightly grease the sides with butter and sprinkle with flour. Divide the dough into 2 equal parts (it is better to use a scale for this) and fill the forms with it.
If you prefer, you can also use a single 24cm tin for the pastry.

Send the molds to an oven preheated to 170-180 degrees and bake the cakes for about 45-60 minutes. Check when ready with a skewer.
Let the finished shortcakes cool on a wire rack, then remove them from the molds.

When the cakes have cooled completely, if desired, cut off the uneven tops and cut the cakes into 2 pieces.

To prepare the cream in a bowl, combine the soft cottage cheese (I previously wiped it through a sieve), heavy and well-cooled cream, and powdered sugar.

Whisk the ingredients until you get a fluffy cream.

Spread the ready cream on the cakes (I transferred it to a pastry bag for convenience). Leave a small amount of cream to smooth out the sides of the cake.

And bring them together in a stack. Trim the cream from the top and sides of the cake.

Decorate the finished hummingbird cake to your liking. Allow it to soak for a few hours before serving, and serve.

Bon appetite!

We would appreciate any information about the use of the recipe. Please post your experience with the recipe in the comments – tips, nuances, questions, etc. It’s very simple – do people a good deed, they will be grateful to you!

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