Humming Bird Cake

• 3 cups plain flour
• 1 level teaspoon of bicarbonate soda
• 2 cups of sugar
• 1 cup of light oil (canola, sunflower, or peanut)
• 3 large eggs
• 1 teaspoon of vanilla essence
• 1/2 425g tin of crushed pineapple (undrained)
• 2 generous cups (4-6 bananas) mashed or sliced ripe bananas
• chopped pecans or walnuts may be added if required.

• Sift flour, soda and sugar into a large bowl
• Whisk eggs, oil and vanilla together, add flour to mixture and mix until all ingredients are moist. (Do not beat).
• Mix in banana, pineapple and nuts.
• Grease and line pans. The cake can be divided into two 23cm pans and later joined with frosting. Or alternatively it can be cooked in one big springform pwhich makes a very deep cake and takes longer to cook.
• Bake at 180 deg C for about 50 minutes or until cooked when tested with a skewer. Leave for a few minutes before turning out.

• 250g cream cheese
• 125g butter
• 1 teaspoon vanilla
• 300g icing sugar