MY OTHER RECIPES
A wonderfully moist banana cake with crushed pineapple, pecans and a cream cheese frosting.
Ingredients:
For the Cake:
- 16ouncescanned crushed pineapple in juice
- 3cupsall-purpose flour
- 2teaspoonsbaking powder
- 1teaspoonbaking soda
- 1teaspoonsalt
- 1teaspoonground cinnamon
- 2cupsgranulated sugar
- 3eggs
- 1cupvegetable oil
- 4very ripe large bananas(peeled and mashed (about 2 cups))
- 1½cuppecans(toasted and chopped)
- 2teaspoonsvanilla extract
For the Frosting:
- 1¼cupsunsalted butter(at room temperature)
- 5cupspowdered sugar
- 2½teaspoonsvanilla extract
- ½teaspoonsalt
- 1¼poundscream cheese(chilled and cut into 20 pieces)
- ½cuppecans(toasted and chopped)
Directions:
- Make the Cake: Preheat oven to 350 degrees F. Grease two 9-inch round cake pans, line the bottom with parchment paper, grease the parchment and flour the pans; set aside.
- Drain the pineapple in a fine-mesh strainer set over a small saucepan, pressing to remove as much juice as possible. Place the saucepan over medium heat until reduced to ⅓ cup, about 5 minutes; set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.
- In a large bowl, whisk together the sugar and eggs, then whisk in the oil. Using a rubber spatula, stir in the bananas, pecans, vanilla, drained pineapple, and reduced pineapple juice. Gently stir in the flour mixture until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake until dark golden brown on top and a toothpick inserted in the center comes out clean, 50 to 55 minutes, rotating the pans halfway through baking. Let the cakes cool in pans on a wire rack for 20 minutes, then turn out of the pans, remove parchment paper and allow to cool completely, at least 2 hours.
- Make the Frosting: Using an electric mixer, beat the butter, sugar, vanilla and salt on low speed until smooth, then mix for an additional 2 minutes, scraping down the bowl as needed. Increase the speed to medium-low and add the cream cheese one piece at a time and mix until smooth, then mix for an additional 2 minutes.
- Place one cake layer on a serving platter. Spread 2 cups of frosting over top, then top with the second cake layer, pressing lightly to adhere. Spread 2 cups of frosting evenly over the top, then spread the remaining frosting evenly over the sides of the cake. Sprinkle the top of the cake with the chopped pecans. Refrigerate for at least 1 hour before serving. The cake can be stored in the refrigerator for up to 2 days.
Recipe Notes:
Nutritional values are based on one serving
Nutrition:
Calories: 732kcal
Fat: 37g
Saturated fat: 18g
Cholesterol: 107mg
Sodium: 416mg
Potassium: 331mg
Carbohydrates: 95g
Fiber: 3g
Sugar: 71g
Protein: 7g
Vitamin A: 20%
Vitamin C: 6.5%
Calcium: 8.5%
Iron: 10.6%
Hummingbird cakes are hugely popular in Australia where I live. I have several recipes from one to 3 layers all of whIch include oil and lots of sugar but which can be made with less of both. Mine don’t suggest draining the crushed pineapple. I like adding chopped walnuts to the cake for texture. I often make the 3 layered version but only use one layer at a time and freeze the rest for future occasions. The icing keeps well in the freezer.
I made this cake about a year ago and it was moist and delicious! I would cut back on amount of frosting next time. I found it to be too much.
I have never heard of this delicious sounding cake but I must pin it and then try it. Thanks for the recipe. Sounds perfect for a summer get together!
I am not a huge frosting fan…..unless it’s cream cheese frosting, so you definitely had me there! This looks amazing! I love the pineapple and banana in the cake and the frosting looks like it comes together perfectly. :)
I was going to make your strawberry cupcakes this weekend, but I think you just convinced me to make this!
Lovely! I occasionally make wedding cakes and the hummingbird cake is the recipe I use most. People go bonkers over it! Also very straight forward to increase the recipe…just multiply the ingredients…no fancy formulas required :)
Jyllzie, since you have made wedding cakes using this recipe, can you answer my question :
Can I use this Hummingbird cake recipe to make a 3 tier wedding cake, and if so, can I use fondant over the cream cheese frosting?
Thank you for responding.
I’m curious about how this cake acquired its name.
I would like to make this cake but prefer using a 9×13 pan for ease in taking to outings and picnics. Do you think there would need to be any bake-time adjustments?
Hi Peggy, You may need to increase the baking time a bit. Enjoy!
Yep, that makes sense. I’ll just keep checking every few minutes with a toothpick. Thanks so much!
Did you post Sunday dinners yet?
Hi Evelyn, I started this week – they are in The Weekend Dish!
Have no made one of these in years. They seem to be going around again. I know yours will be so good. Don’t remember ever making a cake for my mother in law. She raised a large family and could fix things I did not like and I would enjoy them. Had the best mother in law in the world.
Has anyone tried this cake or similar with gluten free flour, such as found at trader joes?
Oh wow, this looks absolutely incredible! I’m going to have to take a crack at that frosting, yum!
I think this cake would be a hit in any house! It is beautiful! I’ve never even had a hummingbird cake….time to try it!
This cake looks AMAZING!!! I have been looking for a good hummingbird cake recipe – I may have to give this a try this weekend:) yum!
What about using coconut oil in place of the vegetable oil? That should give coconut flavor without changing the batter. Or would it not be enough to make a difference do you think?
Hi Kristina, I don’t think there’s enough coconut flavor in coconut oil to make a difference, and I’m not sure it would impart the same moist texture as the vegetable oil.
Darn it. Glad I asked before I tried it though! Thank-you!
Hi Kristina, I substitute coconut oil for butter in my German chocolate cake and frosting and it is delicious with a hint of coconut flavor! Super moist and it doesn’t go stale in a couple days. I don’t see why you couldn’t try it, I definitely will when I get around to making this lovely recipe!
I am going to try this cake with coconut oil this weekend. I’ll let you know how it comes out :)
This was always a very popular cake and cupcake flavor at the bakery in Cranberry where I worked. I just watched a repeat episode of them making it on Cooks Country the other day. They talked about the importance of using a low speed to make the cream cheese icing, so as not to incorporate too much air.
This looks freaking amazing! YUM! I am going to have to try this recipe out – I’m not big on banana in a cake but I think this will work for me with the rest of the ingredients
omg this looks amazing! quick question: if i use a single cake pan and then divide the cake in two using a knife, how would that affect the baking time (or oven temperature)?
Hi Demi, I would not recommend a single cake pan – I think there would be too much batter.
Bet your M-I-L LOVED this cake for her Birthday! I learned early on, we’re doing it my M-I-L’s way and I’m going to like it that way (and she’s so nice so it works out well.)
This cake looks so moist and delicious. I think it’s super that you made this for you mother-in-law and she loved it. Pinned! Thank you for a fantastic recipe. Sammie http://www.feastingisfun.com
You make gorgeous layer cakes!! And I love the differences you highlighted between this cake and the cupcakes (I remember those!) from a few years ago.
I totally agree that I think the oil creates a much moister cake. With rare exception, the past 3-4 years I only make oil-based cakes rather than butter because I just need a super moist cake.
This cream cheese frosting being the best you’ve ever made? Awesome and you just convinced me to make this cake! Pinned!