Moist Hummingbird Cake
A delightful, moist cake made with bananas, pineapple, and spices that brings smiles to every gathering.
Equipment
- Mixing Bowls
- whisk
- cake pans
- oven
- Wire Rack
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
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt until combined.
- In another bowl, whisk together the oil, eggs, and vanilla extract until smooth.
- Add the mashed bananas and drained crushed pineapple to the wet mixture, stirring until well combined.
- Gradually fold the wet mixture into the dry ingredient bowl until just combined. Do not overmix!
- Gently fold in the chopped pecans or walnuts.
- Grease and flour your cake pans, then pour the batter evenly into two prepared pans.
- Bake for about 30-40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
- 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.
Nutrition
Serving: 1sliceCalories: 350kcal
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