Banana Hummingbird Cake
A richly textured treat filled with fruit, nuts and spice, topped with a creamy sweet frosting.
1-litre coconut cream or dairy-free milk of choice
1/4 cup cornflour
1 tsp golden flax meal
1/2 cup raw sugar
1 tsp cinnamon powder
1 pinch of nutmeg
500g hot cross buns, cubed
Whipped Coconut Cream:
1 cup cold coconut cream
1/2 tsp ground cinnamon
Preheat oven to 170 C.
Grease deep baking tray.
Whisk together coconut cream, cornflour, flax meal, raw sugar, cinnamon powder and nutmeg.
Stir in hot cross buns, then pour the mixture into the greased baking tray.
Bake on 170 C for thirty minutes or until the custard is set, and the top is starting to brown. (If the top is cooking too quickly, cover the dish in tin foil and finish baking).
Whilst baking, whisk coconut cream until thick, set aside.
Once the bunDING is brown, take out of the oven and allow to cool slightly.
Serve in desired serving bowls, top with whipped coconut cream and ground cinnamon.