Banana cake has never been on the top of my cake list. Maybe it's the fact that they're made with near rotten bananas that doesn't sit well with me. Being a fussy banana cake eater, trust me when I say, this is one of the best cakes I've ever had, and definitely the best banana cake I've ever had. 

This cake is a blend of banana, pineapple and cinnamon. More commonly known as 'Hummingbird Cake' over in the States, this cake is fluffy, moist and bloody delicious. 

What makes it even more amazing is the entire can of dulce de leche that is spread in between the two layers of cake. If you didn't already know, I love caramel.

by L.H. Wiggins


For the cake:
3 cups all-purpose flour
1 3/4 cups sugar
1 tsp salt
1 tsp baking soda
2 tsp ground cinnamon
3 eggs
1 1/2 cups vegetable oil
1 1/2 tsp vanilla extract
1x 227g can crushed pineapple, undrained
2 cups chopped bananas (about 5 bananas)

For the dulce de leche filling:
1x can condensed milk

For the icing:
1x batch of your favourite cream cheese icing

For the chocolate ganache:
150g bittersweet chocolate
100g cream
15g butter

  1. Start by making your dulce de leche first if using. Take your can of condensed milk and remove the paper label from the outside. 
  2. Fill a pot with enough water to cover the can of condensed milk and bring to a boil. Lie the can on its side and leave to simmer for 2 hours, always ensuring the tin is completely submerged under the water. 
  3. After 2 hours, remove the can from the pot and let cool completely before opening.
  4. For the cake, preheat the oven to 180°C. Whisk together flour, sugar, salt, baking soda and cinnamon in a large bowl and set aside.
  5. Roughly whisk together the eggs and oil then add to the dry ingredients, stirring just until dry ingredients are moistened.
  6. Add in the vanilla, pineapple and bananas and mix well.
  7. Pour batter into two greased 9 inch tins.
  8. Bake for 30-35 minutes or until a wooden skewer inserted in the centre comes out clean.
  9. Cool cake layers in tins for 10 minutes then remove and let cool completely on a wire rack. 
  10. Once cool, lie the first layer of cake on a plate and spread the entire can of dulce de leche over the top. Carefully place the second layer over the top and cover with cream cheese icing. 
  11. To make the chocolate ganache, place the chocolate and butter together in a glass bowl. Heat the cream in a pot until hot and then pour over the chocolate and butter. 
  12. Allow to sit for a few minutes then whisk together until smooth. Let cool. 
  13. Once cool, pour over the top of the cake.