YIELD: 12 Servings
BAKE TIME: 30-35 minutes


2 cups mashed ripe bananas (about 3 medium)
1 cup canned crushed pineapple with juice
3 eggs, lightly beaten
¾ cup vegetable oil
2 tsp vanilla extract
2 cups sugar
1 ½ tsp baking soda
½ tsp salt
1 tsp cinnamon
1 cup pecans, toasted and finely chopped

1 250 g package cream cheese, softened
1/3 cup butter, softened
3 cups icing sugar, sifted
1 tsp vanilla extract
1-2 tbsp milk
½ cup pecans, toasted and finely chopped


Preheat oven to 350ºF (175ºC). Grease two 9-inch cake pans and set aside.

In a large bowl, stir together mashed bananas, crushed pineapple with juice, beaten eggs, oil and vanilla extract.

In a separate large bowl, whisk together flour, sugar, baking powder and salt. Add banana mixture to dry ingredients and gently stir until just combined. Fold in pecans, being careful not to overmix.

Bake 30-35 minutes, until top is golden brown and toothpick inserted in centre comes out clean and top springs back when lightly pressed. Cool completely on wire racks.

FOR FROSTING: In the large bowl of a standing mixer, beat cream cheese and butter until combined. Reduce speed to low, and gradually add icing sugar. Add vanilla extract and beat to combine. Add milk as needed to attain desired consistency. Stir in pecans.

TO ASSEMBLE: Once completely cool, transfer first cake layer to a serving platter. Spread top with ¼ of frosting. Add second layer, and spread with another ¼ cup of frosting. Spread remaining frosting evenly around sides. Store in refrigerator if not serving immediately.

Nutritional Information

Per Hummingbird Cake

PER SERVING: about 763 calories, 8 g protein, 39 g total fat (10 g sat.fat), 99 g carbohydrate, 3 g fibre, 90 mg cholesterol, 374 mg sodium.

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