Jamie Oliver’s Hummingbird Cake

You know that kind of cake that makes you stop mid-bite and go—whoa, what is this? That’s exactly what happened with Jamie Oliver’s Hummingbird Cake. There’s something chaotic and joyful about it. Bananas, pineapple, cinnamon—sounds like a strange trio until you taste it. Then the lime hits you like sunlight. And the pecan brittle? Crunchy madness in the best way. I didn’t expect to fall in love with it, but here we are. (inspired by Jamie Oliver)

Ingredients Needed

For the Cake:

• 1 cup (250 ml) vegetable oil, plus a splash more for the tins
• 2 ¾ cups (350 g) self-raising flour
• 1 tsp ground cinnamon
• 1 ¾ cups (350 g) golden caster sugar
• 4 medium bananas (very ripe, spotty and soft)
• 1 can (425 g) pineapple chunks, thoroughly drained
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup (50 g) pecans, roughly chopped

For the Icing:

• 3 ½ cups (400 g) icing sugar
• ⅔ cup (150 g) unsalted butter, softened
• ⅔ cup (200 g) cream cheese
• Zest and juice of 2 limes

For the Brittle:

• ¼ cup (50 g) pecans, chopped
• ½ cup (100 g) caster sugar

How To Make Jamie Oliver’s Hummingbird Cake

1. Oven first. Always. 350°F. Warmth matters. Line and grease two 9-inch tins. I used parchment paper because nothing sticks to that stuff.
2. In a big bowl, sift the flour and cinnamon. Toss in the sugar and a fat pinch of salt. Stir it up like you mean it.
3. Grab another bowl. Smash the bananas. Not delicately. Just get in there. Chop the pineapple small and mix it with the mush. Add the oil, eggs, vanilla. Stir. It’ll look weird. It’s fine.
4. Pour that fruity mess into the dry stuff. Fold it gently. You’re not trying to beat it up. Stir in the pecans at the end. Pour it evenly into the tins.
5. Bake for 35 to 40 minutes. The smell? Insane. Sweet, spicy, caramelized edges. You’ll know it’s done when it springs back and the top cracks just a bit. Let it cool in the tins for ten, then move to racks.
6. Icing time. Sift the icing sugar—yes, sift it. Add the butter. Beat until pale. Add cream cheese, lime zest, a squeeze of juice. Not too much. Just until smooth. If it gets runny, you’ve gone too far.
7. Brittle is a little dramatic. Sugar and a splash of water go into a pan. No spoon. Swirl only. Wait. It’ll turn amber. Quickly stir in pecans, pinch of salt, pour onto baking paper. Set and snap.
8. Stack your cake. One layer down, spread half the icing. Another layer, the rest of the icing. Throw on the brittle shards and lime zest. It won’t look perfect. That’s the point.

Why I Love This Recipe

The first time I made it, I didn’t even know what I was doing. I just needed something comforting and a little wild. It’s not a neat, polished cake—it’s lush and unpredictable. I served it to friends who usually don’t like “fruit cake” and they devoured it. The brittle didn’t even last an hour.

Recipe Tips

• Use room temperature butter and cream cheese—makes all the difference for smooth, spreadable icing.
• Drain the pineapple thoroughly. Any extra juice will mess with your cake’s texture.
• Don’t stress about perfect mixing. A few lumps won’t hurt.
• Watch the brittle like a hawk. Sugar turns from golden to burnt fast.
• Skipping the nuts, Totally fine. You’ll miss the crunch, but not the spirit of the cake.

How To Store This Jamie Oliver’s Hummingbird Cake

• At Room Temperature: If your kitchen isn’t roasting, it’ll keep fine for a day under a cake dome or some clingfilm.
• In the Fridge: Five days easy, just don’t shove it in the back where it freezes. A sealed container helps.
• In the Freezer: Wrap slices individually, double layer if you’re cautious. Thaws best in the fridge overnight.
• Reheating: Room temp is best. Microwave if you’re desperate—but icing might get weird.

Let’s Answer a Few Questions! (FAQs)

Can I use regular flour?
Yep. Use plain flour and mix in 1½ teaspoons baking powder and a pinch of salt per cup.

No golden caster sugar?
White sugar is fine. Won’t have the same golden hue, but still sweet and good.

Nut allergy?
Leave them out. You’ll miss the crunch, but not the joy.

Is it done?
If it smells like heaven and doesn’t wobble in the middle, probably yes. Toothpick test works too.

Make-ahead?
Absolutely. Bake it a day before, stash it in the fridge, decorate just before showtime.

Nutrition Facts (per serving)

• Calories: 426
• Carbs: 63g
• Protein: 3g
• Fat: 18g
• Sugar: 42g
• Fibre: 1g
• Sodium: 268mg

Try More Recipes:

• Jamie Oliver Cinnamon Rolls
• Jamie Oliver Microwave Chocolate Pudding
• Jamie Oliver Rhubarb Upside-down Cake Recipe