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%
Hi Michelle. How would this work in a 9 x 13 pan? I’ve made it as a layer cake but would love to take it to a potluck as a sheet cake version. Thanks!
Thanks Michelle! I figured out it was 2.5 tsp of vanilla extract but thank you for clarifying. I just want to say this is the best cream cheese frosting for decorating because you right, it is so smooth and spreadable! It will be my go to recipe for my sister’s engagement cake. Thank you for your help!
Hi Michelle,
Can you clarify how much vanilla is used in the cream cheese frosting recipe? I’m not sure what 2½ teaspoons refers to. Thanks!
Hi Amelia, It’s 2.5 teaspoons, my apologies that the code went wonky there, I will try to fix it!
Hi there!
I have a customer who requested a hummingbird cake but they are allergic to bananas. What would you recommend as a substitute for the bananas in this recipe? Extra eggs? Applesauce? Thank you!!!
Hi Emily, Unfortunately there is no real substitute for bananas, as that is the signature component of hummingbird cake.
Hi Michelle,
I have a friend that asked if I could make this cake for her xmas party (23rd)….I need to make this weekend though (16th). Do you think it is better to make just the cake and freeze and then frost on the 22nd or can I make the whole thing with frosting and nuts on top then freeze and take out of the freezer on the 22nd? Thank you! Trying to coordinate all of my holiday baking :-)
Hi Carolyn, I would bake the cake layers, wrap and freeze, then thaw/frost on the 22nd. Enjoy the cake! :)
Love this recipe! Very easy to make and wonderfully moist and delicious with or without the frosting!! I told my sister about this cake (we both love banana cake) and sent her the recipe.
I agree, the frosting on this cake was amazing. Here’s a pingback: https://tmifood.wordpress.com/2017/09/28/hummingbird-cake/
Hello. Most recipes call for 1 can (8-ounces) of pineapple, does the second can in your recipe create a really moist cake? I remember years ago making a Hummingbird cake and it was perfect. I am pretty sure it was from your site as I love your recipes, but just realized the difference with your recipe. I love a moist cake, but sometimes, have problems with banana cakes not baking properly due to the extra moisture. Thanks for the wonderful site.
Hi Rebecca, It is a fabulously moist cake! I haven’t had any issues with it!
This was my first Hummingbird cake and after reading lots of recipes I thought your sounded the best. I made a couple tweaks – using pineapple tidbits rather than crushed, and dicing some of the bananas to be folded in at the end, but the basic recipe was all yours and it got great reviews at Easter. Thanks for sharing!
I’d like to make this the night before. If I do that, would you recommend making the whole thing (icing included) and refrigerating overnight, or just making the layers and adding the icing the day we plan to eat it?
Hi Sara, Yes, you could definitely make the whole thing the night before and refrigerate.
Okay….just realized I have 8 inch cake pans or 9 inch springforms….what would you do and any adjustments? I am planning to make it today…..and REALLY don’t have time to run to the store, but will if needed. Thank you!
Hi Carolyn, You can use 8-inch pans, you’ll just need to bake them a little longer. Enjoy!! :)
Thank you for getting back to me….my husband got me the 9 inch so I could do that instead and oh my……I was told this was the best cake I have ever made…it was a HUGE hit for Easter Dinner. Thank you! AND I did a ham that I think you may like….everyone loved it and I know it is on your bucket list. If you would like me to send it to you let me know and I will shoot it over to you. Have a great day and I hope you had a blessed holiday!!!!
Would I be able to make this on Thursday to serve on Saturday? Or would it be better to make it Saturday morning? Trying to work out the logistics of Easter…
Hi Andrea, You could make it two days ahead without an issue.
Hi! I want to add the coconut….I see above you recommend 1/2 cup….have you tried it yet? Just wondering if you still feel that is the right amount. Sweetened or unsweetened and when would you add? Thank you! Making this for Easter :-)
One more question…have you tried it with the coconut and if so which did you prefer?
Hi Carolyn, I have not tried it with the coconut, so I wouldn’t change the recommendation. You could use either sweetened or unsweetened; I would add it in step #4 when you stir in the bananas, pineapple, etc.
Thank you! I decided to go with no coconut this time….also going to try a maple bourbon ham and I will let you know how it turns out :-)
This is one of the finest cakes I have ever made. Follow the directions and you will see a cake that just practically mixes itself. I made this cake for my sister Helen for her birthday and have made it several times after by requests by the family! Have fun and enjoy this cake.
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.
Hi Sandy, I would be hesitant to recommend using this for a tiered cake, as I have no idea how stable it would be when stacked.
I made this cake last weekend for my mother-in-laws’ 60th birthday & it turned out perfectly; all the guests commented on how lovely it was. The cream cheese icing is sooo good!
In addition to the 9″ cake, I added a second tier using two 7″ tins with 2/3 of the cake batter ingredients and topped the whole thing in one & half times the icing.
The second tier ended up a bit too high so I had to cut the cakes in half & only used 3 of the 4 pieces… Next time I will reduce the cake batter ingredients to half for 7″ tins.
Thank you so much for sharing this recipe Michelle, I will definitely make this again ?
Made this about a month ago and my husband won’t stop talking about it! It was incredibly moist and delicious! I was wondering if I could use this recipe for cupcakes. I know you also have a recipe for hummingbird cupcakes on your blog, but I’m not a fan of coconut and I’d rather use the oil than the butter because I just like the texture better. But I’m not sure what the baking time would be for cupcakes on this recipe. What would you recommend? And would it come out as moist in cupcake form?
Hi Michelle, I haven’t made this one as cupcakes, but I think it should work. I would probably start checking them around 18 minutes. Enjoy!
Made this a few weeks ago. Turned out great. Wished the pineapple flavor came out a little more so I will play with that some more. I saved some of the batter and made mini cupcakes which with the AWESOME frosting came out better than the cake as it is a perfect frosting to cake ratio :)
I made this cake this weekend. It’s the best cake I’ve ever tried. I agree, the frosting is so good! I made it “naked cake” style, I cut the two layers into four, and just used the frosting in between the layers. It turned out beautifully! Thanks so much for the recipe.
I forgot to mention, I added 2/3 cups of sweetened coconut. It was a great addition.
Did you have to add any extra liquid with the coconut addition? Was it any drier?
Hi Michelle, if I wanted to make this recipe with 2 x 6 inch pans how would you recommend I adapt the recipe and baking time?
Hi Michelle, You will need to halve the recipe. I would start checking for doneness early to ensure it doesn’t get dry.
Was wondering if you every used chocolate buttercream frosting instead of the cream cheese
Hi Cindy, Never, just cream cheese :)
Hi Toni, I have not.
Have you ever added shredded coconut to this recipe. Just wondering.
Can’t wait to make it.
I made this cake yesterday for dinner this afternoon. I had to use 3 pans, my 9 inch pans are only 1 1/2 inches deep no way that this recipe would fit in 2 pans! The trimings were delicious. I made the full recipe of frosting using a pound of marscapone cheese and 4 ounces of cream cheese for a little tang. It was just enough to fill, crumb coat and frost a 9 inch 3 layer cake. Thanks for the recipe.