Humming Bird Cake

Written by Published on in Dessert, Oven Baked
Hummingbird Cake ready to be sliced

Disclaimer – Not made from Real Humming birds!

But, this Humming Bird Cake will attract your friends and family like birds to nectar when you bake it.

Hummingbird Cake Ingredients

Now, I dunno if a Humming bird came up with the first recipe…and named it after himself/herself, but there’s a story that links the origins of this cake to Jamaica. It’s believed that back in the 60s the Jamaican Tourism Board sent out press kits to the USA and inside those kits….you guessed it…the recipe for Humming Bird cake. From there, things really took off for this Jamaican Cake, folks couldn’t get enough of it in the Southern United States. And just like that, Humming Bird Cake Recipe became one of the most requested from a certain southern lifestyle magazine.

Ready for the Oven

Bursting with ripe banana flavor and juicy sweet pineapple this cake is moist, luscious and oh so decadent. Truly a Caribbean Dessert.

Cream cheese frosting adds a bit of tangy sweetness to this marvelous confection and trust me, you’re gonna wanna have you’re own private stash of cake, because it’ll be sliced up and gone in no time.

Now this cake is fantastic as is…. it really doesn’t needed anything else, but my version of this cake utilizes a few extras. I do like my extras. I’m all about the EXTRA!

One of my additions to this Ultimate Humming Bird Cake is the Cinnamon Candied Pecan garnish. Cuz why not?! The cinnamon candied pecans add a bit of spicy candy crunch to the flavour and texture of the cake. Which is a real plus in my book. It takes the cake from Amazing to Ultra Amazing!

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Candied Pecan Garnish

As for those bananas, you really need to use the ripest bananas…as in so ripe they’re at that point right before going bad. Now I dunno bout you, but I never keep bananas that long in my house…I mean you’re really playing with fruit fate don’t you think? One blink and you’ll have to trash ’em. Big Problem? I don’t think so……Enter the kitchen hack – (in my best infomercial voice)

Bananas giving you a run-around? Need ripe bananas in a flash? Well say goodbye to monkeying-around. Introducing Oven Roasted Bananas …in a flash!

  • Before Oven Roasting
  • After Oven Roasting
Banana Hack

Banana problem solved! Roasting the bananas caramelizes the sugars producing an instant “ripening” effect and giving an intense deep banana flavour. The stuff all good Humming Bird Cakes are made from!

As for the cake, it really requires little effort, no butter and sugar creaming for this one! Relaxed kitchen vibes all the way… It’s a throw everything in the bowl and combine. I do like those throw everything in a bowl kinda cakes. You really can’t mess it up.

  • Toasting the Pecans
  • Preparing the Dry Ingredients
  • Mashing the Bananas
  • Adding all the ingredients to a Bowl
  • Frosting the First Layer

It really is a special cake that embodies the tropics. I’ve made this one in the summer and in the dead of winter when I needed a little sunshine pick me up and it was all Irie.

So…. next time you’re pandering for a Caribbean Vacation and you’re unable to go (damn you Covid)…do the next best thing and bake this cake. Cue some Harry Belafonte, and get baking.

It’ll put a smile on your face, some warmth in your heart and some yummy in your belly .

Humming Bird Cake
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Humming Bird Cake

Recipe by Amelia Does DinnerCourse: DessertCuisine: Caribbean, Southern StyleDifficulty: Easy
Prep time

30

minutes
Cooking time

1

hour 
Baking Temp

350

F

Ingredients

  • Dry

  • 3 cups All Purpose flour

  • 1 ¾ cups brown sugar

  • 2 tsp cinnamon

  • ½ tsp all spice

  • 1 tsp baking soda

  • 1 tsp sea salt

  • 2 cups toasted pecans chopped

  • Wet

  • 3 eggs

  • 1 cup oil (I used a mild olive oil)

  • 2 tsp vanilla extract

  • 2 tsp fresh grated ginger

  • 1 ½ cups crushed pineapple (about 12 oz)

  • 2 cups mashed roasted bananas (4 bananas)

  • Frosting

  • 2 sticks butter

  • Lime juice and zest of 1 lime

  • 8oz cream cheese

  • 4 ½ cups powdered sugar

  • 1tsp vanilla extract

  • ½ tsp. salt

  • Garnish – Candied Pecans

  • ½ cup brown sugar

  • ¼ tsp sea salt

  • 1 tsp cinnamon

  • 2 tbsp water

  • 1 cup pecans

Directions

  • Cake
  • Preheat oven to 350°F
  • Roast the Bananas* for 10-15 mins. at 350° then remove and allow to cool before peeling and mashing.
  • Toast 2 cups Pecans for 5-10 mins at 350°. Moving them around halfway through toasting process. Remove, chop and set aside.
  • Butter and Flour a cake pan* and set aside
  • Prepare your dry ingredients. To a bowl add the sifted Flour, spices, salt and sugar. Leave out the toasted Pecans for now.
  • Prepare your wet ingredients. Crack and whisk 3 eggs, add the oil, vanilla, ginger. Stir to combine. Then add the mashed bananas and pineapple*.
  • Add the wet ingredients to the dry and stir well to combine. Use a spatula to scrape down the sides of the bowl.
  • Fold in the Pecans.
  • Transfer the mixture to the prepared baking tin then place in the oven and bake for approximately 1 hour. Test for done-ness at 50 mins.*
  • Allow to cool before removing from pan.
    Allow cake to cool fully before slicing into 2 layers.*
  • Place a good dollop of frosting on one layer, spread it around with a spatula , then place the remaining layer on top.
  • Top the cake and the sides with the remaining frosting. Use a spatula to smooth everything out.
  • Top with the Chopped Candied Pecans and Enjoy.
  • Store any leftover cake in the fridge and remove from the fridge about 15 mins. before you plan to serve it. Should keep well for about 4 days.
  • Frosting (can be made ahead of time)
  • Whisk room temperature butter for a few mins.
  • Add the cream cheese and whisk until well combined.
  • Add the vanilla and combine
  • Add the powdered sugar, ½ cup at a time whisking well after each addition.
  • Whisk in the lime juice and zest.
  • Keep chilled until ready to use.
    If stored in the fridge, Remove, allow to come down slightly (not to room temp. but still slightly chilled) and give it a whisk to soften it up for cake assembly.
  • Garnish -Candied Pecans (can be made ahead of time)
  • In a pan Combine the brown sugar, cinnamon, salt and water then bring to a bubble.
  • Allow mixture to cook for a couple mins. The mixture should come to a rolling bubble (very bubbly) before adding the pecans.
  • Add the Pecans and stir to coat.
  • Keep cooking for a few mins constantly stirring and tossing until the Pecans are well coated and there is little to no liquid brown sugar mixture in the pan.
  • Spread on a parchment lined baking sheet and allow to cool. Be careful, mixture will be very hot.
  • When cool the Pecans should break apart easily. Roughly chop and sprinkle on top cake.

Recipe Video

Notes

  • BANANAS – Roasting the bananas with the skin on caramelizes the natural sugars and concentrates the flavours. Alternatively you could use extremely ripe bananas.
  • PINEAPPLE IN TIN WITH JUICE – I only used about ¼ cup of the pineapple juice from the tin. Alternatively you could use fresh pineapple, peeled, core removed and chopped.
  • CAKE PANS – I used one 8inch baking pan for my cake. I cut the cake in half after it cooled to get 2 layers. Alternatively you can use 2 layer cake pans to give you 2 perfect layers without any cutting. It’s important to note that the cooking time will be reduced when using layer pans. Recommended cooking time for layer pans – 30 to 45 mins. and I suggest checking for cake done-ness at 30 mins.
  • CHECKING FOR CAKE DONE-NESS – Use a clean dry wooden skewer and insert it in the centre of the cake. Pull it out then check to see if there’s any wet cake batter stuck to the skewer. If yes, the cake needs more baking time. If no, it’s done. It’s okay to see a few cake crumbs on the skewer (as long as the crumbs are dry). The cake will also pull away from the sides when done.
  • FROSTING THE CAKE – This technique reduces slippage and sliding, ensuring the layers stay in place. Dollop the frosting on top one of the layers. Spread it around and pop it into the refrigerator for 15 mins. to set. After 15 mins add the other cake layer on top of the frosted layer then frost the rest of the cake (top,sides.). Chilling in the refrigerator for short intervals makes it easier to work with (especially in hot kitchens)