Hummingbird Cake
A delightful Southern treat made with bananas, crushed pineapple, and nuts, topped with cream cheese frosting for a refreshing and comforting dessert.
Ingredients
Cake Ingredients
- 100 g 100 g (½ cup) white granulated sugar
- 2 large 2 large eggs At room temperature
- 95 g 95 g (½ cup) neutral-flavored oil
- 225 g 1 can (225 g / 8 oz) crushed pineapple in juice, well drained About ¾ cup
- 125 g 125 g mashed overripe banana Around 1 medium banana
- ½ tsp ½ tsp fine sea salt
- ¼ tsp ¼ tsp cinnamon powder
- ¼ tsp ¼ tsp freshly grated nutmeg
- 1½ tsp 1½ tsp baking powder
- ½ tsp ½ tsp baking soda
- 190 g 190 g (1½ cups) all-purpose flour
- 55 g 55 g (½ cup) toasted pecans, chopped
Instructions
Preparation
- Preheat your oven to 350°F (180°C) and prepare an 8x8-inch baking pan by greasing it and lining it with parchment paper.
- In a mixing bowl, whisk together sugar and eggs until light in color and slightly airy.
- Pour in the vegetable oil, then mix in the crushed pineapple, mashed banana, salt, cinnamon, and nutmeg until evenly blended.
- Add baking powder and baking soda, then gently incorporate the flour along with half of the chopped pecans until no dry streaks remain.
- Transfer the batter into the prepared pan, level the surface, and scatter the remaining pecans on top.
Baking
- Bake for about 35 to 40 minutes, until the cake is set and a toothpick inserted in the center comes out clean.
- Let it rest in the pan for around 15 minutes, then lift it out using the parchment and allow it to cool completely on a rack.
Notes
Consider dusting with powdered sugar or serving with whipped cream. The cake is perfect for various occasions, from picnics to dinner parties.