Hummingbird cake is a beloved Southern American dessert made with ripe bananas, crushed pineapple, pecans, and warm spices, crowned with a cream cheese frosting. This Cairns-inspired version leans into the tropical flavors of the original while adding a touch of warm ginger and a slightly denser, loaf-style crumb that makes it perfect for slicing and sharing. It works because the fruit keeps the cake exceptionally moist, while the spice blend balances the sweetness, and the tangy frosting cuts through the richness.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 3 large eggs, at room temperature
- 3/4 cup (180 ml) vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups (340 g) mashed ripe bananas (about 3 medium)
- 1 cup (240 g) crushed pineapple, drained well
- 1/2 cup (60 g) chopped pecans, plus extra for garnish
For the Cream Cheese Frosting
- 8 oz (226 g) cream cheese, softened
- 1/2 cup (113 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, and salt. Set aside.
- In a large bowl, beat the granulated sugar, brown sugar, eggs, oil, and vanilla extract until well combined and slightly thickened, about 2 minutes.
- Stir in the mashed bananas and drained crushed pineapple until evenly distributed.
- Gradually add the dry ingredients to the wet mixture, stirring just until no streaks of flour remain. Do not overmix.
- Fold in the chopped pecans.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs. If the top browns too quickly, loosely cover with foil after 40 minutes.
- Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before frosting.
- For the frosting: In a large bowl, beat the cream cheese and butter together until smooth and creamy. Add the powdered sugar and vanilla, and beat until fluffy, about 2 minutes.
- Spread the frosting over the cooled cake. Garnish with extra chopped pecans if desired.
Tips
- Use very ripe bananas with brown spots—they are sweeter and more flavorful. If your bananas are not ripe enough, you can roast them in their skins at 300°F (150°C) for 15 minutes to soften and sweeten them.
- Drain the crushed pineapple thoroughly. Excess liquid will make the cake soggy and prevent it from setting properly. Press it with a spoon or paper towel to remove as much juice as possible.
- For a cleaner slice, chill the frosted cake in the refrigerator for 30 minutes before cutting. Use a sharp, thin-bladed knife and wipe it clean between slices.
- If you don’t have buttermilk, you can substitute with 1 cup (240 ml) whole milk mixed with 1 tablespoon (15 ml) lemon juice, let sit for 5 minutes. But this recipe doesn’t use buttermilk; the oil and fruit provide the moisture.
Serving Suggestions
Serve this hummingbird cake as a dessert centerpiece for brunch, afternoon tea, or a casual dinner party. It pairs beautifully with a cup of hot coffee or a cold glass of milk. For an extra touch, dust with a little cinnamon or serve with a dollop of whipped cream and fresh banana slices.
Variations
- Add coconut: Fold in 1/2 cup (40 g) shredded sweetened coconut for a more tropical flavor.
- Make it a layer cake: Bake the batter in two 9-inch round pans for 25–30 minutes, then stack with cream cheese frosting between layers.
- Swap nuts: Use walnuts or macadamia nuts instead of pecans for a different texture.
- Add a citrus note: Stir in 1 teaspoon of orange zest to the batter for a bright, fresh aroma.
Storage and Reheating
Store the frosted cake in an airtight container in the refrigerator for up to 4 days. The cream cheese frosting must be kept chilled. Let slices sit at room temperature for 15–20 minutes before serving to soften the frosting and enhance the flavors. You can also freeze the unfrosted cake (wrapped tightly in plastic wrap and foil) for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before frosting and serving.
Frequently Asked Questions
Can I use canned pineapple chunks instead of crushed? Yes, but you will need to pulse them in a food processor until finely chopped, then drain thoroughly. The texture will be slightly chunkier, which is fine.
Why did my cake sink in the middle? This can happen if the batter is overmixed, which develops too much gluten, or if the cake is underbaked. Make sure to mix just until combined and check for doneness with a toothpick at the minimum baking time.
Can I reduce the sugar? You can reduce the granulated sugar to 3/4 cup (150 g) without drastically affecting the texture, but the cake will be less sweet and the crust may be slightly less tender. The frosting also adds sweetness, so you can use less frosting if desired.
Do I have to use pecans? No, you can omit them or substitute with walnuts, macadamia nuts, or even toasted sunflower seeds for a nut-free version.
Can I make this into muffins? Yes, divide the batter among 12 muffin cups and bake at 350°F (175°C) for 20–25 minutes, or until a toothpick comes out clean. Adjust frosting accordingly.
How do I know when the cake is done? A toothpick inserted into the center should come out clean or with a few moist crumbs, not wet batter. The internal temperature should read about 200°F (93°C) for a fully baked cake.
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