These fluffy little loaves are so delicious, packed with banana, pineapple, spices and walnuts. Traditionally pecans are used but I prefer walnuts! Topped with a cream cheese icing and salted caramel.
MINI HUMMINGBIRD LOAVES
Makes 8 mini loaves, using a mini loaf tin
1 1/2 cups flour
1 cup caster sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon allspice
3/4 cup rice bran oil
1 teaspoon vanilla extract
115 gram (half a small can) crushed pineapple in juice
1 cup mashed ripe banana (approx. 2 bananas)
1 cup toasted walnuts, roughly chopped
CREAM CHEESE ICING
125 grams cream cheese, softened
75 grams butter, softened
160 grams icing sugar
1/2 teaspoon vanilla extract
1 cup granulated sugar
1/4 cup water
3/4 cup cream
35 grams butter, cubed
1 teaspoon salt
1/4 cup of walnuts, finely chopped and edible flowers to decorate.
Preheat the oven to 180°C and grease loaf tin.
In a large bowl or cake mixer, combine the flour, sugar, salt, baking powder, baking soda, cinnamon and allspice. Add the oil, vanilla extract, eggs, crushed pineapple in juice, mashed banana and mix well. Fold through toasted walnuts.
Pour into loaf tins and bake for 20-25 minutes, test with a skewer. Once cooked, leave in tin for 5 minutes and then transfer to a cooling rack.
CREAM CHEESE ICING
Using an electric mixer, beat the butter and cream cheese until smooth. Add the icing sugar and vanilla extract and beat again until icing is smooth and light in colour.
SALTED CARAMEL SAUCE
Place the sugar and water in a large saucepan. Place on the stovetop on a medium heat for 8-10 minutes until golden brown. Do not stir as this will make the sugar crystallise. At the same time, gently heat the cream in a separate saucepan. Once the sugar has turned golden brown add the cream, stirring constantly. Be careful, as it will bubble up. Add the butter and continue to stir to combine.
Pour the sauce into a jug and refrigerate until needed.
Once loaves have completely cooled pipe over cream cheese icing, drizzle over salted caramel and decorate with finely chopped walnuts and edible flowers.