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Hummingbird Cake
A moist banana and pineapple cake studded with pecans and finished in cream cheese frosting. Folding the banana, pineapple and pecans through the batter rather than beating them in is what keeps the cake tender, since overmixing at this stage toughens the crumb.
Total time
60 min
Prep
30 min
Cook
30 min
Difficulty
medium
Cuisine
American
vegetarian
Ingredients
3 cupsplain flour
2 cupscaster sugar
1 tspbicarbonate of soda
1 tspcinnamon
1/2 tspsalt
3eggs
1 1/2 cupsvegetable oil
1 tspvanilla extract
3ripe bananas, mashed
1 cancrushed pineapple, undrained
1 cuppecans, chopped
400gcream cheese
200gbutter
4 cupsicing sugar
1 tspvanilla
Instructions
1
Mix dry ingredients. Beat eggs, oil and vanilla. Combine wet and dry.
2
Fold in banana, pineapple and pecans.
3
Bake in 3 greased 20cm tins at 175°C for 30 minutes.
4
Beat cream cheese frosting and assemble the cake. Decorate with pecan halves.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
2757
Protein
21.9g
Fat
160.9g
Carbs
316.3g
Fiber
5.2g
Sodium
962mg
Reviews
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★★★★★
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