Description

Enjoy the delightful flavors of Hummingbird Cake, made with bananas, crushed pineapple, and pecans. This easy recipe results in a moist, delicious cake that’s perfect for gatherings or a cozy family dessert.

Ingredients

Scale

2 cups (250g) chopped pecans*
3 cups (375g) all-purpose flour (spooned & leveled)
1 teaspoon baking powder
1 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
3 large eggs, at room temperature
1 cup (226g/240ml) vegetable oil (or avocado oil)
1 cup (200g) granulated sugar
1/2 cup (100g) packed light or dark brown sugar
2 teaspoons pure vanilla extract
1 and 1/2 cups (345g) mashed bananas (about 3 large ripe bananas)
one 8-ounce can (226g) crushed pineapple (do not drain)
16 ounces (452g) full-fat brick cream cheese, softened to room temperature
1/2 cup (8 tbsp; 113g) unsalted butter, softened to room temperature
4 cups (480g) confectioners’ sugar
1 and 1/2 teaspoons pure vanilla extract
pinch of salt, to taste

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Instructions

Preheat the oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone mat, spread chopped pecans, and bake for 6–8 minutes until fragrant, then cool.
Increase the oven temperature to 350°F (177°C). Grease three 8-inch round cake pans and line with parchment paper.
In a large bowl, mix flour, baking powder, baking soda, cinnamon, allspice, and salt. In another bowl, whisk eggs and oil, then add sugars and vanilla, followed by bananas and pineapple.
Combine the banana mixture with the dry ingredients and fold in 1 and 1/2 cups of toasted pecans.
Divide the batter evenly among the prepared pans and bake for 26–29 minutes until a toothpick comes out clean.
Let cakes cool in the pans for 1 hour, then transfer to a wire rack to cool completely.
Beat cream cheese and butter together on medium-high speed until smooth. Add confectioners’ sugar, vanilla, and salt, then beat until creamy.
Level the tops of each cake layer, frost between layers, and cover the entire cake with remaining frosting. Garnish with remaining nuts and refrigerate for 20 minutes before cutting.

Notes

For best flavor, use ripe bananas and fresh pineapple.
Make ahead: Frosting can be prepared and stored in the refrigerator before assembly.
Enhance presentation with extra toasted nuts on top.

Nutrition

Serving Size: 1 slice
Calories: 500
Sugar: 40g
Sodium: 250mg
Fat: 28g
Saturated Fat: 8g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 61g
Fiber: 2g
Protein: 5g
Cholesterol: 70mg