Hummingbird Cake
Indulge in this delightful Hummingbird Cake, a Southern classic made with ripe bananas, crushed pineapple, and walnuts, topped with creamy cream cheese frosting.
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Servings: 12 servings
Calories: 350kcal
Ingredients
- 3 ripe bananas mashed
- 1 cup crushed pineapple drained
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup vegetable oil
- 4 large eggs
- 1 cup walnuts chopped
- 1 teaspoon vanilla extract
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, mix the mashed bananas and crushed pineapple until well combined.
- In another bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the banana mixture, mixing gently.
- In a separate bowl, beat the eggs and oil together until smooth.
- Stir the egg mixture into the banana batter until fully combined.
- Fold in the chopped walnuts and vanilla extract.
- Pour the batter evenly into the prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- For the frosting, beat the cream cheese and butter until creamy, then gradually add powdered sugar and vanilla.
- Frost the cooled cakes and serve.
Nutrition
Calories: 350kcal | Carbohydrates: 55g | Protein: 3g | Fat: 15g | Fiber: 2g