Hummingbird Cake

Tags: #cake #classic #southern #cream-cheese-frosting #banana #pineapple #pecan Serving: 12 servings Total time: 2 hours 30 minutes

A lush, ultra-moist Southern classic with ripe bananas, crushed pineapple, and toasted pecans, finished with tangy cream cheese frosting.

Ingredients

• 360g all-purpose flour
• 200g granulated sugar
• 150g light brown sugar
• 6g baking soda
• 5g fine sea salt
• 6g ground cinnamon
• 1g ground nutmeg
• 300g very ripe bananas, peeled
• 227g crushed pineapple with juice
• 150g large eggs
• 240ml neutral oil
• 10ml vanilla extract
• 180g pecan halves
• 5ml neutral oil, for greasing

Frosting:

• 450g cream cheese, room temperature
• 170g unsalted butter, room temperature
• 600g powdered sugar, sifted
• 10ml vanilla extract
• 10ml fresh lemon juice
• 2g fine sea salt

Steps

1. Preheat the oven to 175°C.
2. Place the pecan halves on a baking sheet.
3. Toast the pecans for 8–10 minutes.
4. Cool the pecans for 10 minutes.
5. Chop the pecans to medium pieces.
6. Grease three 20cm round cake pans with neutral oil.
7. Line the pans with parchment rounds.
8. Whisk the flour, baking soda, salt, cinnamon, and nutmeg in a large bowl.
9. Whisk the granulated sugar and brown sugar into the flour mixture.
10. Mash the bananas to a smooth puree.
11. Whisk the eggs, neutral oil, and vanilla in a second bowl.
12. Fold the mashed bananas and crushed pineapple into the egg mixture.
13. Fold the wet mixture into the dry mixture until just combined.
14. Fold 150g chopped pecans into the batter.
15. Divide the batter evenly among the three pans by weight.
16. Smooth the tops with an offset spatula.
17. Bake the layers for 25–30 minutes.
18. Cool the layers in the pans on racks for 10 minutes.
19. Turn the layers out onto racks.
20. Peel away the parchment.
21. Cool the layers completely for 60 minutes.
22. Beat the cream cheese in a mixer on medium speed for 1 minute.