I love pecans! And pineapple, and bananas, and cream cheese. What, with so many healthy ingredients this cake is acceptable anytime of the day. I’ve wanted to make Hummingbird cake for SO LONG, and it did not disappoint! It would be a lot prettier if I made the full recipe with 3 layers…but the flavor was ALL there.
12 servings (calorie estimate: 770/serving)
adapted from The Hummingbird Bakery Cookbook
1 1/2 cups sugar
1 1/4 cups sunflower oil
1 1/4 cups mashed banana
1 teaspoon ground cinnamon, plus extra to decorate
2 1/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon vanilla
1/2 cup chopped canned pineapple
2/3 cup shelled pecans (or walnuts), chopped, plus extra, chopped and whole, to decorate
Cream cheese frosting
3 8″ cake pans lined with parchment paper
Preheat the oven to 325 F.
Put the sugar, eggs, oil, banana, and cinnamon in a freestanding electric mixer with a paddle attachment (or a handheld mixer) and beat until all the ingredients are well incorporated (don’t worry if the mixture looks slightly split). Slowly add the flour, baking soda, salt, and vanilla and continue to beat until everything is well mixed.
Stir in the chopped pineapple and pecans by hand until evenly dispersed.
Pour the batter into the prepared cake pans and smooth over with a palette knife. Bake in the preheated oven for 20-25 minutes, or until golden brown and the cake bounces back when touched. Let the cake layers cool slightly in the pans before turning out onto a wire rack to cool completely.
When the cake layers are cold, put one on a cake stand and spread about one-quarter of the cream cheese frosting over it with a palette knife. Place a second layer on top and spread another quarter of the frosting over it. Top with the last layer and spread the remaining frosting over the top and sides. Finish with pecans and a light sprinkling of cinnamon.