Hummingbird Cake is a close cousin to the carrot cake but with bananas, pineapple and crunchy pecans as the stand out flavours. It still loves to be paired with luscious cream cheese frosting though.
This Carrot Cake look alike also has cream cheese frosting but the cake itself is banana, pineapple and pecan. This is a recipe that I’ve had for a long time and was reminded of it recently when I saw it featured on a TV show with chef Art Smith. This is a very old and popular dessert in the southern states.
One of my favourite things about this cake is the nutty crunch of the toasted pecans in the mildly spiced moist cake. Those of you who know my lust for Pecan Pie will not be surprised by that at all. Pecans and bananas are a naturally good combination and although you could choose to mash the bananas in this recipe I like to dice them into small pieces and fold them into the batter for sweet pockets of banana all throughout the cake. I generally cut thick slices of banana and them cut the slice into quarters. That always seems to work well for me.
It may seem like a bit of overkill to add crushed pineapple to this cake and you may be concerned about muddling the flavours but trust me, it works…and deliciously well. The pineapple adds extra moistness ans a hint of tropical sweetness. I don’t know why it works…but it works. I don’t question these things. 🙂
Originally published on October 26, 2007.
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- 3 cups flour
- 1 cup white sugar
- 1 cup brown sugar
- ½ tsp salt
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 3 eggs
- 1 cup canola oil
- 1 cup drained crushed pineapple
- 1 cup roughly chopped toasted pecans Toast pecans for 5 minutes at 350 degrees for 5 minutes tossing twice before chopping
- 3 medium size bananas ripe but firm NOT MUSHY (cut in quarters lengthways and cubed)
- 2 tsp cinnamon
- 1 tsp nutmeg
- 2 tsp vanilla extract
- 1 tsp butterscotch flavoring optional
- 1 cup cream cheese
- ½ cup butter
- ½ cup shortening
- 2 tsp vanilla extract
- 8 cups icing sugar
- 2-4 tbsp milk
Preheat oven to 350°. Grease two 8 or 9 inch round cake pans and line bottoms with parchment paper. Grease the paper as well and dust the pans lightly with flour.
Sift together flour, salt, baking soda, baking powder, cinnamon and nutmeg.
Mix the sugars, eggs, vanilla, butterscotch flavouring and oil until light and fluffy. Stir in the crushed pineapple. Fold in the dry ingredients until not quite completely mixed. Finally fold in the chopped nuts and chopped bananas.
Divide equally between the 2 prepared cake pans and bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean. Turn out of pans and cool completely on a wire rack before frosting with cream cheese icing.
Combine all ingredients together and beat until smooth. Add only enough milk to bring the icing to a creamy spreadable consistency.
Like carrot cake, because of the frosting, this cake should be stored in the refrigerator. I like to take it out a half hour or so before serving to let the frosting soften a little.
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