MINI HUMMINGBIRD LOAVES

These fluffy little loaves are so delicious, packed with banana, pineapple, spices and walnuts. Traditionally pecans are used but I prefer walnuts! Topped with a cream cheese icing and salted caramel. 

MINI HUMMINGBIRD LOAVES

INGREDIENTS
HUMMINGBIRD LOAVES
  1. 1 1/2 cups flour
  2. 1 cup caster sugar
  3. 1/2 teaspoon salt
  4. 1 teaspoon baking powder
  5. 1/2 teaspoon baking soda
  6. 1 teaspoon ground cinnamon
  7. 1 teaspoon allspice
  8. 3/4 cup rice bran oil
  9. 1 teaspoon vanilla extract
  10. 2 eggs
  11. 115 gram (half a small can) crushed pineapple in juice 
  12. 1 cup mashed ripe banana (approx. 2 bananas)
  13. 1 cup toasted walnuts, roughly chopped

CREAM CHEESE ICING
  1. 125 grams cream cheese, softened
  2. 75 grams butter, softened
  3. 160 grams icing sugar
  4. 1/2 teaspoon vanilla extract

CARAMEL SAUCE
  1. 1 cup granulated sugar
  2. 1/4 cup water
  3. 3/4 cup cream
  4. 35 grams butter, cubed
  5. 1 teaspoon salt
  6. 1/4 cup of walnuts, finely chopped and edible flowers to decorate.

METHOD
HUMMINGBIRD LOAVES
  • Preheat the oven to 180°C and grease loaf tin. 
  • In a large bowl or cake mixer, combine the flour, sugar, salt, baking powder, baking soda, cinnamon and allspice. Add the oil, vanilla extract, eggs, crushed pineapple in juice, mashed banana and mix well. Fold through toasted walnuts. 
  • Pour into loaf tins and bake for 20-25 minutes, test with a skewer. Once cooked, leave in tin for 5 minutes and then transfer to a cooling rack. 
CREAM CHEESE ICING
  • Using an electric mixer, beat the butter and cream cheese until smooth. Add the icing sugar and vanilla extract and beat again until icing is smooth and light in colour.