Hummingbird cake is a beloved Southern American classic that has found a happy home in Australian kitchens. It’s a moist, spiced banana and pineapple cake, studded with crunchy pecans and finished with a rich, tangy cream cheese frosting. This recipe delivers a perfectly balanced, crowd-pleasing cake that’s surprisingly simple to make from scratch.
Ingredients
- 3 cups (375 g) plain (all-purpose) flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda (bicarb soda)
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup (225 g) granulated sugar
- 1 cup (220 g) firmly packed brown sugar
- 3 large eggs, at room temperature
- 1 cup (250 ml) vegetable oil
- 2 teaspoons vanilla extract
- 2 cups (300 g) mashed ripe banana (about 3 large bananas)
- 1 cup (225 g) crushed pineapple, well drained
- 1 cup (120 g) chopped pecans, plus extra for garnish
- For the cream cheese frosting:
- 225 g (8 oz) cream cheese, softened
- ½ cup (115 g) unsalted butter, softened
- 3 cups (360 g) icing (powdered) sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 180°C (350°F). Grease and flour two 20 cm (8-inch) round cake pans, or line them with baking paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a separate large bowl, beat the granulated sugar, brown sugar, eggs, oil, and vanilla extract until well combined and smooth.
- Add the mashed banana and drained crushed pineapple to the wet mixture, and stir until thoroughly incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.
- Fold in the chopped pecans with a spatula.
- Divide the batter evenly between the prepared pans. Bake for 50-55 minutes, or until a skewer inserted into the center comes out clean. The top should be golden brown and spring back when lightly touched.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. This is important – do not frost warm cakes.
- Make the frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the sifted icing sugar, beating well after each addition. Stir in the vanilla extract. Beat until the frosting is light and fluffy.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top. Place the second layer on top and frost the top and sides of the cake.
- Garnish with extra chopped pecans if desired. Chill for at least 30 minutes before slicing to help the cake set.
Tips
- Ripe bananas are key: Use bananas that are heavily speckled with brown spots – they are sweeter and mash more easily, giving the cake more moisture and flavor.
- Drain the pineapple well: Excess liquid from the pineapple can make the cake soggy. Press the crushed pineapple in a sieve to remove as much juice as possible.
- Don’t overmix the batter: Overmixing develops gluten, which can make the cake tough. Mix just until the dry ingredients are moistened.
- Substitutions: If you don’t have pecans, walnuts are a great substitute. You can also use 1 cup (250 ml) of buttermilk instead of the oil for a slightly tangier, lighter texture, but the cake will be less rich.
Serving Suggestions
This hummingbird cake is perfect for birthdays, afternoon tea, or any celebration. Serve it as is, or with a dollop of lightly whipped cream. It also pairs beautifully with a hot cup of tea or coffee. For an extra touch, drizzle with a little caramel sauce.
Variations
- Cupcakes: Divide the batter among 24 muffin cups and bake for 18-20 minutes at the same temperature.
- Add coconut: Fold in 1 cup (100 g) of desiccated coconut along with the pecans for a more tropical flavor.
- Spice it up: Add ½ teaspoon of ground nutmeg or ginger to the flour mixture for extra warmth.
- Gluten-free: Substitute the plain flour with a good quality gluten-free all-purpose flour blend. The texture may be slightly denser.
Storage and Reheating
Store the frosted cake in an airtight container in the refrigerator for up to 4 days. Because of the cream cheese frosting, it must be kept chilled. Bring the cake to room temperature for about 30 minutes before serving for the best flavor and texture. You can also freeze unfrosted cake layers, tightly wrapped in plastic wrap and foil, for up to 3 months. Thaw overnight in the refrigerator before frosting.
Frequently Asked Questions
Can I use frozen bananas? Yes, thaw them completely and drain off any excess liquid before mashing. Frozen bananas are often even sweeter and more flavorful.
Why did my cake sink in the middle? This can happen if the oven temperature is too low, or if the batter is overmixed. Make sure your oven is properly calibrated and mix just until combined.
Can I make this cake in a loaf pan? Absolutely. Pour the batter into a greased 23×13 cm (9×5 inch) loaf pan and bake for 60-70 minutes, or until a skewer comes out clean.
Do I have to use cream cheese frosting? No, you can use a simple buttercream or even a dusting of icing sugar. However, the tangy cream cheese frosting is a classic pairing that balances the sweetness of the cake.
Can I reduce the sugar? You can reduce the total sugar by up to ¼ cup (50 g) without drastically affecting the texture, but the cake will be less sweet and the crumb may be slightly less tender.
How do I know when the cake is done? Insert a wooden skewer or a thin knife into the center. If it comes out clean, with no wet batter clinging to it, the cake is done. The edges will also start to pull away from the sides of the pan.
Related
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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