Hummingbird flavour cakes are a kind of delicious, sweet, "carrot cake meets banana loaf" kind of fusion made with bananas, pineapple, and oil which keeps them really moist. Some recipes I've found use coconut and varying degrees of oil and they all include roughly chopped pecans.
Hummingbird cake seems to have cropped up first in baking journals in the American deep south, and there are several ideas about the origin of it's name:-
►This cake is so yummy that it makes you HUM with delight, or happiness when you anticipate having a slice
►Hummingbirds drink nectar from flowers and this cake is just a sweet as a flower's nectar
►Hummingbirds themselves are associated with the lighthearted and sweet side of life, hence the name of this cake
►When the cake is served, people hover around it the way hummingbirds hover around nectar bearing flowers
►Although a cake made for people, it is a cake sweet enough to attract even hummingbirds
►Bananas and pineapples come from the tropics, and the national bird of Jamaica is a hummingbird...could this be how it got its name?
The most complimentary topping has to be cream cheese frosting and for the wow factor you could use a slow-dried pineapple slice or plonk on a pecan if you've got a bit less time:-
Another valuable lesson when making these was to use greaseproof-lined i.e. more expensive cupcake cases, as the cases go a horrid dark colour otherwise. Culpitt red or blue gingham ones were perfect.
Or, if you're feeling more adventurous and want to make some pineapple flowers (a few days in advance...)
You need to:
Take a ripe pineapple.
Chop off the top and bottom.
Carve off the outside without wasting too much.
Remove every single "eye" with a small knife or melon baller.
Finely slice circles of pineapple and set them out on lined baking sheets.
Bake in a low oven (110 degrees) for 30 mins, turn, bake again, repeat until tops are dried out and edges are changing colour.
Remove from tray and leave to completely dry out in the air by resting them on top of egg boxes.
Do not put them away to store in a Tupperware until they are near enough completely dried out - the result was mould! I may not have seen this through, had I not been making them for a wedding. Lots more deep breaths were needed to calmly start the flower making process again (so happy I did though...)
I'm not sure that something that looks this natural should then have edible glitter sprinkled over them, but I've a compulsive need to bling up my cakes that I can't shake off. In any case, even a wonky flower can be salvaged and cut down to make one that resembles a primrose, (use sharp scissors!) - and just a little glitter....??
After making and taking about 40 of these to Kellie's wedding last Saturday, I've got 12 of them left in my freezer ready to decorate this weekend; form an orderly queue...!