Dessert

Hummingbird slice

Name: Hummingbird slice recipe
Yield: 10
Ingredients: 2 ripe bananas; 1 cup (250g) brown sugar; 75g unsalted butter, melted and cooled; 3 eggs; 1 tsp ground cinnamon; 1/2 tsp each ground ginger & ground allspice; 1/4 cup (35g) plain flour; 450g can pineapple pieces, drained and patted dry; 250g pecans, toasted and chopped; 1 cup desiccated coconut; 1 cup (150g) plain flour; 2 tbs caster sugar; 125g unsalted butter, melted and cooled; 500g cream cheese, softened; 1 cup (120g) icing sugar, sifted; 1/4 cup coconut oil, melted and cooled

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by Warren Mendes

delicious. team

Sep 07, 2020

This hummingbird cake is a classic dessert, adored by all. This slice version is perfect for any family occasion or get-together.

2 ripe bananas
1 cup (250g) brown sugar
75g unsalted butter, melted and cooled
3 eggs
1 tsp ground cinnamon
1/2 tsp each ground ginger & ground allspice
1/4 cup (35g) plain flour
450g can pineapple pieces, drained and patted dry
250g pecans, toasted and chopped

Base

1 cup desiccated coconut
1 cup (150g) plain flour
2 tbs caster sugar
125g unsalted butter, melted and cooled

Icing

500g cream cheese, softened
1 cup (120g) icing sugar, sifted
1/4 cup coconut oil, melted and cooled

Method

1.

Preheat oven to 160°C fan-forced (180°C conventional). Grease and line a 20cm x 30cm slice pan.
2.

For the base, place all ingredients and a pinch of salt in a bowl and stir to form a crumble. Press mixture into the base of the prepared pan and smooth with the back of a spoon. Bake for 15 minutes until slightly golden then remove from the oven. While the base is still warm, use a spoon to press the mixture to remove any gaps against the sides of the pan (the pastry shrinks when baked). Set aside to cool completely.
3.

To make the middle layer, mash the bananas in a bowl. Stir in brown sugar and melted butter, then whisk in eggs, spices and flour. Add pineapple, 200g chopped pecans and a pinch of salt and stir to combine. Pour mixture over the cooked base and smooth with the back of a spoon. Bake for 30 minutes or until set and the top has caramelised. Remove from the oven and cool for 30 minutes, then chill until completely set.
4.

For the icing, place cream cheese in a bowl and beat to loosen. Beat in icing sugar until combined, followed by the coconut oil until smooth. Using the back of a spoon or palette knife, spread icing over the chilled slice, being sure to push icing into the corners of the pan. Scatter with remaining 50g chopped pecans and chill for at least one hour to set. Once set, remove slice from pan and cut into squares to serve.