Description
A tropical and moist Hummingbird Cake made with bananas and crushed pineapple, topped with cream cheese frosting and toasted pecans.
Ingredients
Scale
- 3 cups (360 g) all-purpose flour, sifted
- 2 cups (400 g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 medium ripe bananas, mashed (about 1 ½ cups)
- 1 cup (240 ml) canned crushed pineapple, drained
- 1 cup (240 ml) vegetable oil
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup (120 g) toasted pecans, chopped (butter-toasted)
- 8 oz (225 g) cream cheese, softened
- ½ cup (113 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
- ½ cup (60 g) extra toasted pecans for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease two 9-inch (23 cm) cake pans and lightly dust with flour, or line them with parchment paper.
- Toast 1 cup (120 g) of chopped pecans in a dry skillet over medium heat for 4-5 minutes until fragrant and golden. Then remove and allow to cool.
- In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
- In a separate bowl, whisk the eggs until frothy. Add the vegetable oil, vanilla extract, mashed bananas, and drained crushed pineapple. Mix well.
- Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined; it’s okay if there are some lumps.
- Fold in the cooled toasted pecans, reserving some for garnish.
- Divide the batter evenly between the prepared pans and tap them gently to release air bubbles.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs.
- Cool the cakes in the pans for 10 minutes, then turn them onto cooling racks to cool completely.
- Prepare the frosting by beating the cream cheese and butter until smooth. Gradually add the powdered sugar, beating on low speed. Stir in the vanilla and salt until the frosting is thick but spreadable.
- Place one cake layer on a serving plate. Spread a generous layer of frosting on top, then add the second layer. Cover the top and sides with the remaining frosting.
- Garnish with reserved toasted pecans, pressing gently into the frosting.
Notes
Ensure bananas are very ripe for the best flavor. Drain the crushed pineapple well to prevent sogginess.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg