hummingbird slice

  • 1 carton Wholesome Banana Bread 
  • ½ cup mashed ripe banana (about 1 large banana)
  • 1½ cups grated carrot (3–4 carrots)
  • ½ cup (110g) drained pineapple pieces, chopped 
  • ⅔ cup (160ml) light-flavoured extra virgin olive oil 
  • 2 eggs 
  • ½ cup (50g) chopped toasted walnuts (optional)

cream cheese frosting

  • 250g cream cheese, softened
  • ¾ cup (180g) firm ricotta
  • ⅓ cup (80ml) maple syrup
  • 2 teaspoons vanilla extract
  1. Preheat oven to 160C (325F). Line a lightly greased 20cm x 30cm slice tin with non-stick baking paper. 
  2. Place the banana bread mix in a large bowl and make a well in the centre. Add the banana, carrot, pineapple, oil and eggs, and mix to combine. Pour into the tin and spread evenly with a palette knife. Bake for 40–45 minutes or until cooked when tested with a skewer. Set aside to cool completely in the tin. 
  3. To make the cream cheese frosting, place the cream cheese, ricotta, maple syrup and vanilla in a food processor and process until smooth. Spread the frosting over the cake and sprinkle with walnuts, if using, to serve. Serves 16. 
RATE THIS RECIPE:
Reader ratings (4.00) 43211
Kate Lee

Easy to make. Very tasty and icing adds a decadent finish. I will definitely make again and experiment with more fruit.

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