Hummingbird cake

Hummingbird cake




  • 1½ cups plain flour (use Gluten-free)
  • ½ teaspoon bicarbonate of soda
  • ¾ cup caster sugar
  • 1 teaspoon cinnamon
  • 2 over ripe bananas
  • ¾ can crushed pineapple, drained
  • 2 eggs, lightly beaten
  • ½ cup oil



  • 60g Philadelphia cheese
  • 1½ cups gluten-free icing sugar
  • 1-2 tablespoons of lemon juice


Preheat the oven to 180°C.

Grease a round cake tin (mine is 22cm diameter) and line with baking paper.

Sift flour, bicarb and cinnamon into a large bowl, stir in sugar.

In a separate bowl, mash bananas, add pineapple, oil and eggs and whisk to combine.

Make a well in the centre of the flour mixture and stir in the banana mixture.

Pour mixture into cake tin and bake for 50-60 minutes until a skewer inserted in the centre of the cake comes out clean.

Cool in tin for 5 minutes, then invert onto a wire rack until cold.

To prepare icing, beat Philadelphia cheese with icing sugar and enough lemon juice to make a spreadable paste.

Spread over cold cake.


  • This recipe was kindly given to me by a friend, let’s call her Lola, who has Coeliac disease.
  • She has been a great source of gluten-free advice.
  • As yummy as the philly icing is, this cake is very moist and is fine without the icing.
  • Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions


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