Description
Hummingbird Cake with Cream Cheese Frosting is a moist, flavorful cake made with bananas, pineapple, shredded coconut, and pecans, topped with a creamy and spiced cream cheese frosting.
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 large egg
- 1/4 cup canola or vegetable oil
- 1 and 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sweetened shredded coconut
- 1/2 cup diced pineapple, patted dry
- 1/2 cup chopped pecans
- For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 1/4 cup butter, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- Mix bananas, sugars, egg, and oil in a bowl. Add dry ingredients (flour, baking powder, baking soda, salt) and fold in coconut, pineapple, and pecans.
- Pour the batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack.
- For the frosting, beat the cream cheese and butter until smooth. Add powdered sugar, vanilla extract, and cinnamon, and beat until fluffy.
- Once the cake is completely cool, spread the cream cheese frosting over the top and sprinkle with additional chopped pecans.
- Slice and serve. Enjoy!
Notes
- Ensure the bananas are fully ripe for maximum sweetness and flavor.
- Pat the pineapple dry to avoid excess moisture in the batter.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
