A luscious cake that’s bursting with real fruit goodness! It’s loaded with fresh chunks of sunny pineapple and scented with vanilla, capturing the magical essence of tropical paradise by the ocean.

Hummingbird cake

Makes 2 cakes

2 medium-sized ripe bananas, mashed

3 organic eggs

180 g (6 oz / ½ cup) raw honey

125 ml (4 fl oz / ½ cup) extra virgin olive oil or macadamia nut oil

zest from 1 orange

1 teaspoon vanilla extract

1 teaspoon baking soda

240 g (8 ½ oz / 2 cups) wholemeal spelt flour

100 g (3 ½ oz / 1 cup) desiccated coconut

250 g (8oz) fresh pineapple, freshly diced

100 g (3 ½ oz / 1 cup) pecan nuts, roughly chopped

Cultured yoghurt dressing

250 g (8 oz) creamy healthy labna

3 tablespoons organic maple syrup

1 teaspoon vanilla extract

Preheat your oven to 160°C fan-forced (320°F).

Combine banana, eggs, honey, olive oil, orange zest, vanilla and baking soda. Add spelt flour and coconut and mix through until combined. Fold in pineapple and pecan nuts.

Divide the batter between 2 x 20 cm (8 inches)
tins. Bake for about 50-60 minutes or until the cake is cooked through. Remove the tins from the oven and allow to cool.

To make the dressing, combine labna, maple syrup and vanilla into a mixing bowl. Mix until combined and creamy. Sandwich the cake with yoghurt frosting and top with passionfruit.
+ Notes and Inspiration
Use 400 g (14 oz / 4 cups) almond meal in place of the spelt flour for a gluten-free cake.

Recipe reproduced with kind permission from The Healthy Chef, Teresa Cutter -