Hummingbird Cake from The Organic Kitchen

Hummingbird Cake. It just sounds delightful doesn’t it?

The recipe for Hummingbird Cake was born in Jamaica. What sets Hummingbird Cake apart from other cakes is the use of oil instead of butter. There are literally hundreds of Hummingbird Cake recipes on the internet. So what makes mine different?

Hummingbird Cake from The Organic Kitchen

Most are made with processed vegetable oils. I say boo-hiss to that. Why would anyone use processed oils when coconut oil is a far healthier option? And since this is a traditional Jamaican recipe I think coconut oil stays truer to the Caribbean vibe of this cake! Those healthy fats, fresh ripe bananas and pineapple make Hummingbird cake super moist.

Hummingbird Cake from The Organic Kitchen

Cream cheese frosting is a perfect match for this cake, and again, I use only the best ingredients including Nielsen Massey Vanilla Paste. I buy the quart! (affiliate links)

See the flecks of vanilla bean?

Hummingbird Cake from The Organic Kitchen

The Recipe: Hummingbird Cake

You will need: Three nine inch cake pans, vanilla paste, a mixer. If you wish to make this cake gluten free: I have used this organic baking mix and it turned out really well, just add five minutes baking time.

Hummingbird Cake
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

A delicious moist cake with cream cheese frosting. If making a Gluten Free option use your favorite gluten free flour (mine is listed above) and bake about 5-10 minutes longer.

Course: Dessert
Cuisine: American
Keyword: classic recipe, easy dessert recipe, gluten-free recipe
Servings: 10 servings
Author: Linda Spiker
Ingredients
For the cake:
  • 2 tablespoons soft butter
  • 3 ripe bananas
  • 3 cups all purpose flour plus a little more for dusting pans
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 tsp cinnamon
  • 1 teaspoon salt
  • 3 eggs beaten
  • 1 1/2 cups coconut oil (if weather is cold and oil is solid, heat slightly to make liquid)
  • 1 cup crushed pineapple from a can
  • 1 1/2 teaspoons vanilla paste or extract...I always prefer paste:
  • 1 3/4 cups chopped walnuts or pecans divided
For Cream Cheese Frosting:
  • 8 oz cream cheese room temp
  • 1 stick butter room temp (1/2 cup)
  • 3 cups powdered sugar confectioner' sugar
  • 1 teaspoon vanilla paste
Instructions
For the cake:
  1. Preheat oven to 350 degrees and place one rack in the upper third of oven and one in the lower third of oven. Use a paper towel to wipe the pans with butter and then sprinkle lightly with a little flour. Make sure to lightly cover bottoms and sides of pans.
  2. Use a potato masher to mash bananas.
  3. In a large bowl combine flour, sugar, baking soda, cinnamon and salt. Whisk to combine.
  4. Add eggs and coconut oil, mix till combined.
  5. Add pineapple, banana, vanilla, and 1 cup nuts. Mix well.
  6. Pour as evenly as you can into the three prepared cake pans.
  7. Set two pans on upper rack and one on the center of the lower rack. Bake for 25-30 minutes total, switching the pans at the halfway mark (switch pans on bottom rack to top, and the top to bottom). When done, remove from oven and allow to cool for ten minutes before removing cake from pans.
For Icing:
  1. Place all ingredients in a large bowl and use mixer to combine.
  2. When cakes are completely cool, use a spatula to frost. Sprinkle with remaining nuts.

Madison Reed

This cake is such a treat! I hope you love it as much as my family! Merry Christmas.

Hummingbird Cake from The Organic Kitchen

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