Hummingbird Cake might be new to you. The recipe for this unique cake was born in Jamaica, it’s sort of a hybrid banana-pineapple-spice cake. What sets Hummingbird Cake apart besides it’s rather tropical vibe is the use of oil instead of butter. There are literally hundreds of Hummingbird Cake recipes on the internet. So what makes mine different?
(This post contains affiliate links. I may make a commission from sales but your price remains the same.)
No Unhealthy Oils!
Most Hummingbird Cake recipes 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 origins of this cake! Those healthy fats, fresh ripe bananas and pineapple make Hummingbird cake super moist.
How to Make Hummingbird Cake (with a gluten free option):
You can make this lovely cake with traditional all purpose flour, or make it gluten free. Not all gluten free flours are created equal. I recommend Jovial Gluten Free Pastry Flour for GF baking. The grains aren’t just gluten free, they are soaked for easier digestion!
The Cream Cheese Frosting:
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 to save money (affiliate links) Of course you can opt for vanilla extract, I just love to see those little vanilla flecks in the frosting!
See the flecks of vanilla bean?
The Recipe: Hummingbird Cake
A delicious moist cake with cream cheese frosting.
- 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 teaspoon 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
- 8 oz cream cheese, room temp
- 1/2 cup butter. room temp
- 3 cups powdered sugar
- 1 teaspoon vanilla paste or extract
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.
Use a potato masher to mash bananas.
In a large bowl combine flour, sugar, baking soda, cinnamon and salt. Whisk to combine.
Add eggs and coconut oil, mix till combined.
Add pineapple, banana, vanilla, and 1 cup nuts. Mix well.
Pour as evenly as you can into the three prepared cake pans.
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.
Place all ingredients in a large bowl and use mixer to combine.
When cakes are completely cool, use a spatula to frost. Sprinkle with remaining nuts.
MAY I PLEASE ASK A LITTLE FAVOR?
We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated!