Sunday Baking - Hummingbird Slice

I've had Hummingbird Cake and Hummingbird Muffins but I've never had Hummingbird Slice. That's reason enough to get baking!

This is a Donna Hay recipe and I have to admit in the past I've found her food to be really hit and miss. Always visually stunning but often lacking in flavour or with wildly inaccurate cooking times or techniques. No complaints about this one though, it was easy to bake and really tasty.

Normally I like cream cheese icing with these but in the interest of saving a few calories and making them freezer-friendly I've left them plain. Perfect for morning tea, or just anytime really!

Hummingbird Slice

Recipe slightly adapted from Donna Hay

140g brown sugar

125ml oil (I used extra light olive oil)

2 eggs
1/2 cup canned crushed pineapple, drained
1 banana, mashed
1 cup grated carrot (about 2 carrots)
115g self-raising flour

1/2 ts bicarbonate of soda
1/3 cup sultanas

2 ts cinnamon
20g dessicated coconut
30g chopped pecans

Preheat oven to 160°C.

Sift together the flour and bicarb soda and then add the cinnamon, coconut and pecans.

Place the sugar, oil and eggs in a large bowl and whisk well. Add the pineapple, banana and carrot and stir together. Add the dry ingredients and mix well to combine.

Spoon into a greased and lined 20cm x 30cm tin. Bake for approx 40-45 minutes or until it springs back when touched in the centre and starting to pull away from the sides of the tin. Allow to cool in the tin before slicing.

Donna suggest serving this slice with honey but with brown sugar and all that fruit no extra sweetness is needed. They are moist and packed with flavour and just as good, if not better, the next day.

A great treat for the kids' (or husband's) lunchboxes so get baking!