Go Back

Moist Hummingbird Cake

A delightful, moist cake made with bananas, pineapple, and spices that brings smiles to every gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Sifted
  • 1.5 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon salt
Wet Ingredients
  • 1 cup vegetable oil Can substitute with sunflower oil for a Halal option
  • 3 large eggs At room temperature
  • 1 teaspoon vanilla extract
  • 1.5 cups mashed ripe bananas About 3 medium-sized bananas
  • 1 cup crushed pineapple Drained well
Add-ins
  • 1 cup chopped pecans or walnuts Can substitute with sunflower seeds for a nut-free version

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt until combined.
  3. In another bowl, whisk together the oil, eggs, and vanilla extract until smooth.
  4. Add the mashed bananas and drained crushed pineapple to the wet mixture, stirring until well combined.
  5. Gradually fold the wet mixture into the dry ingredient bowl until just combined. Do not overmix!
  6. Gently fold in the chopped pecans or walnuts.
  7. Grease and flour your cake pans, then pour the batter evenly into two prepared pans.
  8. Bake for about 30-40 minutes, or until a toothpick inserted in the center comes out clean.
  9. Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
  10. Once cool, frost with your favorite cream cheese frosting or serve as is.

Notes

Store the cake covered at room temperature for up to 2 days, or refrigerate for up to a week. For longer storage, wrap slices tightly and freeze for up to 3 months.