Simon Rimmer served up a delicious hummingbird cake with cream cheese frosting on Sunday Brunch.

The ingredients are: 250g chopped pecans, toasted for 10mins, 375g flour, 1 1/2 tsp bicarb, 7g ground cinnamon, pinch all spice, 4 very ripe bananas, mashed, 225g tin pineapples, mashed with some of the juice, 3 eggs, 170ml veg oil, 225g soft dark brown sugar, 150g sugar and 10ml vanilla.

For the frosting: 350g cream cheese, 450g unsalted butter, 550g icing sugar and 2 vanilla pods.

See more recipes from Simon Rimmer in the book titled: Something for the Weekend: 60 fabulous recipes for a Lazy Brunch, available from Amazon now.