Hummingbird Cake

Ingredients

• 1 can crushed pineapple with juice
• 2 large or 3 small over ripe bananas, mashed in a bowl with a fork
• 1 cup caster sugar
• 2 eggs
• 150g Extra Light Low Fat Spread (we used Devondale Brand)
• 3 cups plain flour
• 2 teaspoons cinnamon
• ½ cup desiccated coconut
• 2 teaspoons vanilla essence
• 2 teaspoons baking powder
• 2 teaspoons bi carb soda, mixed with ¼ cup hot milk (mix together just before putting into batter)
• Large baking tin, sprayed with canola spray and bottom lined with baking paper

Method

1. 1Preheat oven 180c.
2. 2In a large bowl, sift flour, cinnamon, and baking powder, set aside.
3. 3In a mixer, cream low fat spread and sugar for 5 mins, until light n fluffy.
4. 4Add vanilla essence. Add 1 egg at a time until incorporated.
5. 5Add mashed banana. Now heat milk in microwave for 30 seconds until hot in a cup. Add bi-carb soda to the milk. This will foam up. Add to the battered mixture and stir with a wooden spoon.
6. 6Now add the flour mixture in 3 stages, with a wooden spoon. Now add the pineapple and juice and stir.
7. 7Pour mixture into a large baking tin and bake for 50 mins or until comes clean when you place skewer in middle and it comes out clean.