Easy Pineapple Banana Cake With Cream Cheese Frosting (Hummingbird cake)
User Reviews
4.7
84 reviews
Excellent
Easy Pineapple Banana Cake With Cream Cheese Frosting (Hummingbird cake)
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A carrot cake-style cake with a tropical twist! This pineapple banana cake is moist, light and both subtly and beautifully flavorsome. A perfect sharing cake for summer or any time!
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Ingredients
For the cake
- 2 cups all purpose flour I like 1 cup white and 1 cup whole wheat.
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup coconut shredded, desiccated or flaked
- ¾ teaspoon salt
- 2 medium to large ripe bananas mashed
- 2 large eggs whisked
- ½ cup brown sugar dark or light
- ½ cup oil I often use half light olive oil and half canola (or vegetable) oil, but any is fine.
- 1¼ cups crushed pineapple (10 ounces) in juice (or canned pineapple chopped into small pieces with about ⅓ cup of the juice)
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 1 teaspoon vanilla optional
For the frosting
- 4½ ounces cream cheese (½ cup)
- 2 cups icing / powdered sugar
- 1 teaspoon vanilla optional
- ½ teaspoon salt
- ½ cup crushed walnuts to decorate optional (or a little toasted coconut)
Instructions
- Pre-heat the oven to 340F (170C). Line a 8 – 9 inch square (or equivalent) baking pan with baking paper.
- Combine the flour, baking powder, baking soda, coconut, and salt in a large bowl.
- Mash the banana in another large bowl, then whisk in the eggs, sugar, oil, pineapple and juice, cinnamon and ginger and vanilla if using.
- Add the wet ingredients into the dry ingredients and stir until just combined (take care not to overmix).
- Pour into the baking pan, then bake for 25 to 35 minutes or until a skewer inserted into the centre of the cake comes out more or less clean.
- Let cool in the pan for 10 minutes, then transfer to a cooling rack.
- Beat the cream cheese with a hand-held whisk, then slowly whisk in the powdered sugar/icing sugar, salt and vanilla (if using) until you have a thick frosting. Pile on top of the cake (nice and thick!) when the cake is completely cool.
- Sprinkle over crushed walnuts (if using) or toasted coconut, or leave plain.
Equipments used:
Notes
- How long the cake lasts: 4-5 days if kept in an airtight container in the fridge.
- Freezing instructions: You can freeze the cake either well wrapped with plastic wrap/aluminium foil unfrosted or frosted in an airtight container for up to 2 months. Defrost in the fridge overnight before enjoying.
- Variations: Serve unfrosted as a simpler version of a classic banana sheet cake. Add crushed nuts to the batter. Add a little grated carrot, zucchini or apple to the batter. Replace the pineapple with another crushed/chopped fruit in juice, such as peach or pear. Add a different topping such as butter cream or whipped cream.
- Cream cheese: Take the cream cheese out of the fridge a little ahead of when you want to make the cake. This way it'll be softer and easier to combine with the powdered sugar/icing sugar for the frosting.
Nutrition Information
Show Details
Calories
303kcal
(15%)
Carbohydrates
43g
(14%)
Protein
4g
(8%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
Monounsaturated Fat
6g
Trans Fat
0.03g
Cholesterol
31mg
(10%)
Sodium
254mg
(11%)
Potassium
186mg
(5%)
Fiber
2g
(8%)
Sugar
27g
(54%)
Vitamin A
163IU
(3%)
Vitamin C
3mg
(3%)
Calcium
44mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Calories | 303kcal | 15% |
| Carbohydrates | 43g | 14% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 31mg | 10% |
| Sodium | 254mg | 11% |
| Potassium | 186mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Vitamin A | 163IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
84 reviews
Excellent
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