Easy Hummingbird Cake

Let me tell you about this magical cake that’s become a toasted tradition in my house: the Easy Hummingbird Cake. It’s this warm, nutty triumph of a dessert, something not just sweet but soul-lifting. Laced with bananas, pineapple, and spices, it’s a perfect balance of sugary wonder and down-to-earth comfort. Trust me, once you try it, you’ll understand why it’s a darling dessert you’ll want to make at every gathering.

One of my most vivid memories with this cake was when I decided to surprise my husband with it for his birthday. The kitchen was chaos, flour exploded in a fine mist, and I might have sampled way too much of the batter. Despite a mess that looked like a baking apocalypse, the cake emerged glorious from the oven, filling our little home with an aroma that had my husband wandering in, nose first, with a smile that said, “What are you whipping up now?” It’s these moments, everyone around the table, forks clinking with happiness that make this cake such a hit.

How to Make It

Okay, so imagine we’re standing in the kitchen covered in a cloud of cinnamon, right? First, you mix up your flours with baking soda, a bit of salt, and all those sweet and spicy powders that get you excited. Next—here’s the fun part—work your bananas like a banana whisperer until they’re a mushy, pre-cake magic stage. Toss in pineapples and all the goodies, and fold them in like you’re tucking them in for a flavor hibernation. Bake until it’s golden glory. Err, don’t forget to preheat the oven. I did once, and it was… unimpressive.

✔Ingredient Notes

– Bananas: For goodness’ sake, go spotty and brown. Think banana bread, not dainty yellow.
– Pineapple: Fresh or canned, just don’t skip. Without it, the cake sulks.
– Cinnamon: I’ve doubled this once. My family nearly hailed me a cinnamon queen.

✔Recipe Steps

1. Preheat oven to that warm, comforting temperature of 350°F.
2. Whisk together flour, baking soda, cinnamon, nutty spices, and salt.
3. Mix bananas and sugar in chaos dance until smooth, then add crushed pineapple and vanilla.
4. Stir in dry mixture gently; don’t beat the batter silly.
5. Pour into a well-loved and greased cake pan.
6. Bake for about 25-30 mins and let the magic begin!

What to Serve It With

Serve with a generous dollop of cream cheese frosting, a few candied pecans, and coffee that reminds you the world is still cozy even on gray days.

✔Tips & Mistakes

Don’t overthink it. Mixing too long? Thank your arm for the workout and remember your first attempt will still be glorious.

✔Storage Tips

I stash leftovers in the fridge, wrapped snuggly. Eating it cold? No shame, my friend; it’s breakfast bliss. Sometimes sneaking a piece before bed feels just right too.

✔Variations and Substitutions

Feeling fancy? Swap half the sugar for honey or a splash of maple syrup. I once threw in a handful of coconut flakes when all I had left was air, and wow, surprisingly terrific.

Frequently Asked Questions

Easy Hummingbird Cake

This moist and flavorful Hummingbird Cake combines ripe bananas, pineapple, and warm spices for a classic Southern treat.

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Prep Time: 20 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups all-purpose flour
• ▢ 1.5 cups granulated sugar
• ▢ 1 teaspoons baking soda
• ▢ 0.5 teaspoons ground cinnamon
• ▢ 2 cups ripe bananas, mashed
• ▢ 1 can (8 oz) crushed pineapple, drained
• ▢ 0.5 cups vegetable oil
• ▢ 2 large eggs
• ▢ 1 cups chopped pecans optional

Instructions

Preparation Steps

• Preheat your oven to 350°F (175°C) and grease three 9-inch round cake pans.
• In a large bowl, whisk together the flour, sugar, baking soda, and cinnamon.
• Add in the mashed bananas, crushed pineapple, vegetable oil, and eggs. Stir until just combined.
• Fold in the chopped pecans if using.
• Divide the batter evenly between the prepared pans and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
• Allow the cakes to cool completely before frosting and assembling.

Notes

This cake is best served the day after baking to allow flavors to meld. Store in an airtight container in the refrigerator for up to 4 days.