Hummingbird traybake

Step by Step

Step 1

Preheat the oven to 180ºC, gas mark 4. Line a 30x20cm roasting or cake tin with baking parchment and put the pecans in it; bake for 6-8 minutes, until lightly toasted. Transfer to a board to cool, then roughly chop.

Step 2

In a bowl, toss the chopped pineapple with 50g flour. In another bowl, mix the remaining 325g flour with the baking powder, mixed spice and salt. In a large bowl, use an electric hand mixer to whisk together the oil and sugar for 1 minute (or use a freestanding mixer). One at a time, beat in the eggs, then whisk for a further 2 minutes on a high speed until you have a light batter. Use a metal spoon to gently fold in ½ of the flour mixture, followed by ½ of the mashed bananas. Repeat with the remaining flour and bananas. Finish by folding in the chopped pineapple mixture and ¾ of the pecans. Spoon into the prepared tin and bake for 45-50 minutes, or until cooked through and a skewer comes out clean. Leave to cool completely in the tin.

Step 3

Meanwhile, put the butter in a large bowl and use an electric hand mixer to beat for 2 minutes until creamy (or use a freestanding mixer). Add the soft cheese and beat for a further 2 minutes, until smooth. Sift in the icing sugar and beat for 1 minute. Spoon over the cooled sponge and evenly spread it out with the back of a spoon. Sprinkle over the remaining chopped pecans and serve.