Hummingbird Cake with Frosting (Print Version)
# Ingredients:
→ Cake
01 -
3 overripe bananas, mashed
02 -
1 can (8 oz) crushed pineapple with juices
03 -
113g (1/2 cup) unsalted butter, softened
04 -
60ml (1/4 cup) neutral oil (e.g., avocado or vegetable oil)
05 -
200g (1 cup) granulated sugar
06 -
150g (3/4 cup) dark brown sugar
07 -
3 large eggs, room temperature
08 -
1 tablespoon vanilla extract
09 -
260g (2 cups) all-purpose flour
10 -
1 teaspoon baking soda
11 -
1 teaspoon ground cinnamon
12 -
1/2 teaspoon salt
13 -
100g (1 cup) chopped pecans, toasted
→ Frosting
14 -
226g (8 oz) full-fat brick-style cream cheese
15 -
113g (1/2 cup) unsalted butter, softened
16 -
360g (3 cups) powdered sugar
17 -
1 teaspoon vanilla extract
# Instructions:
01 -
In a large mixing bowl, combine softened butter, oil, granulated sugar, and brown sugar. Blend using an electric mixer until smooth. Add mashed bananas, crushed pineapple with juices, eggs, and vanilla extract, and mix until well incorporated.
02 -
In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually fold the dry ingredients into the wet mixture using a spatula, being careful not to over-mix. Gently stir in chopped pecans.
03 -
Preheat the oven to 175°C (350°F). Grease and flour two 23cm (9-inch) round cake pans or line with parchment paper. Divide batter evenly between the pans and bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
04 -
Let the cakes cool in their pans for 10 minutes before transferring them to a wire rack to cool completely. Level the cakes if necessary before decorating.
05 -
In a medium bowl, beat cream cheese and butter together until smooth. Gradually add powdered sugar and blend until creamy. Stir in vanilla extract.
06 -
Spread an even layer of frosting over one cake layer, then place the second layer on top. Frost the outside and top of the cake. Optionally, decorate with crushed nuts or pipe designs using a closed-star tip.
# Notes:
01 -
For best flavor, use overly ripe bananas with brown spots and toast your pecans before chopping.