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Hummingbird Cake

Hummingbird Cake

  • Ingredients

    • 1 ½ cups EQUAL SPOONFUL

    90g butter or margerine, melted

    2 eggs

    2 ripe bananas, mashed

    450g pineapple pieces in natural juice, drained

    1/3 cup roughly chopped walnuts

    2 cups self-raising flour

    1 cup low-fat milk

Instructions

1. Preheat the oven to 190°C (375°F). Grease a 22cm spring-form tin, line base and sides with baking paper.

2. Combine the EQUAL, butter and eggs in a large bowl, whisk until smooth. Stir in the banana, pineapple and walnuts.

3. Stir in half the flour and half the milk, then stir in remaining flour and milk. Spread into the prepared tin and bake for 40 minutes or until firm in the centre. Stand 5 minutes before turning onto a wire rack to cool.

Nutritional Information