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eggless hummingbird cake

Eggless hummingbird cake

This eggless hummingbird cake is deliciously moist and is made with fresh pineapple , banana , coconut and walnuts ! And topped with cream cheese frosting !
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Ingredients
  

For the hummingbird cake :

  • 150 grams banana 3 small
  • 1/4 cup or 35 grams coconut fresh grated
  • 1/2 cup or 80 grams pineapple
  • 2/3 cup oil
  • 1/4 cup yoghurt or curd
  • 1/2 tsp baking soda
  • 190 grams or 1 1/2 cups all purpose flour maida
  • 150 grams or 3/4 cups sugar
  • 1/8 teaspoon cinnamon powder
  • 1/4 cup walnuts

For the cream cheese frosting :

  • 28 grams or 2 tablespoons unsalted butter at room temperature
  • 150 grams or 1 1/2 cups icing sugar
  • 1/8 teaspoon or pinch salt
  • 65 grams or 1/4 cup cream cheese at room temperature

Instructions
 

To make the hummingbird cake :

  • Preheat your oven to 180 C or 350 F
  • Butter and flour a 8 inch square pan and line the bottom with parchment paper (optional )
  • Prepare the ingredients - peel and mash up the bananas .Chop the pineapple as finely as possible. Toast the walnuts on a hot pan for few minutes and chop irregularly.
  • In a large bowl , whisk together the flour , sugar , salt , baking soda and cinnamon ( all dry ingredients )
  • Add the oil, curd and mashed banana and whisk.
  • Add in the chopped pineapple, coconut and walnuts and fold in or whisk until distributed.
  • Pour batter into pan and smoothen top
  • Bake for 35 to 45 minutes until the cake is coming away from sides of pan and a toothpick inserted in centre comes out clean
  • Cool in pan for 10 minutes, Unmould carefully and cool completely on a wire rack

To make the cream cheese frosting

  • Beat the butter and salt well until butter is smooth
  • Sift in about 1/3 of the icing sugar and beat well until smooth. You should feel no graininess
  • Sift in and beat in well another 1/3 rd of the icing sugar . and then repeat with the remaining sugar.
  • Once all the sugar is beaten in , add the cream cheese and beat until incorporated
  • Your cream cheese frosting is ready to use . Slather on your cooled cake and serve !

Notes

This cake stays good refrigerated for 3 days or so.
You can double the recipe for both cake and frosting.
This cake is not very tall , for a taller cake you can bake in a 8 inch round pan or 7 inch square .
You can also make this recipe as muffins ( bake for 18 to 24 minutes ).
Let the cake rest in the pan for a bit because it is delicate when warm and may break on you !
You can use an egg instead of the curd / yoghurt if you wish. 
I used walnuts (love this brand of walnuts) , you can use pecans or simply skip the nuts
You can increase the cinnamon to about 1 teaspoon or use a mix of cinnamon , clove powder and nutmeg powder.
I have used fresh pineapple here but have used canned pineapple (drained and chopped ) before. It works too. 
I have used Dlecta cream cheese .
My measuring cup is 240 ml.