📝 Ingredients
For the Cake
- All-purpose flour – 2 cups
- Sugar – 1 ½ cups
- Ripe bananas – 2 (mashed)
- Crushed pineapple – 1 cup (with juice, not drained)
- Eggs – 3
- Vegetable oil – ¾ cup
- Baking soda – 1 tsp
- Baking powder – 1 tsp
- Ground cinnamon – 1 tsp
- Salt – ½ tsp
- Vanilla extract – 1 tsp
- Chopped walnuts or pecans – ½ cup
For Cream Cheese Frosting
- Cream cheese – 200 g (softened)
- Butter – 100 g (softened)
- Icing sugar – 2 cups (sifted)
- Vanilla extract – 1 tsp
👩🍳 Method
1. Prepare the Batter
- Preheat oven to 175°C (350°F). Grease and flour two 8-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, and salt.
- In another bowl, combine mashed bananas, crushed pineapple (with juice), eggs, oil, and vanilla.
- Gently fold the wet mixture into the dry ingredients until just combined.
- Add chopped nuts and mix lightly.
2. Bake
- Divide batter evenly into prepared pans.
- Bake for 30–35 minutes or until a toothpick inserted comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
3. Make the Frosting
- Beat cream cheese and butter until smooth and creamy.
- Add vanilla extract.
- Gradually beat in icing sugar until fluffy.
4. Assemble the Cake
- Place one cake layer on a serving plate, spread frosting on top.
- Place the second layer and cover with frosting on top and sides.
- Optionally garnish with extra nuts or a sprinkle of cinnamon.
🍴 Serving Suggestion
- Chill slightly before serving for best texture.
- This cake stays moist for 2–3 days when refrigerated.
✨ The Hummingbird Cake is soft, fruity, nutty, and perfectly spiced – a Southern classic that feels like banana bread and carrot cake combined.
