Easy Pineapple Banana Cake With Cream Cheese Frosting (Hummingbird cake)
User Reviews
4.7
Easy Pineapple Banana Cake With Cream Cheese Frosting (Hummingbird cake)
Description
The recipe combines blended ripe bananas, crushed pineapple, shredded coconut, and warm spices such as cinnamon and ginger into a cake batter made with flour, baking powder, and baking soda. The use of oil and eggs contribute to a moist, tender texture. Once baked and cooled, the cake is topped generously with a cream cheese frosting made from softened cream cheese, powdered sugar, and a touch of salt and vanilla. Optional chopped walnuts or toasted coconut can be sprinkled on top for additional crunch and flavor.
The cake's flavors are balanced between the fruity sweetness from bananas and pineapple and the warming notes of spices, while the cream cheese frosting adds richness and moisture. The baking temperature and timing ensure a fully cooked center without drying out the crumb.
This cake stores well in the refrigerator for several days and can be frozen with or without frosting for longer keeping. Variations include using whole wheat flour, adding vegetables like grated carrot or zucchini, or swapping the pineapple for other canned fruit in juice. The unfrosted cake also stands as a simpler banana sheet cake alternative.
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 banana mashed, ripe
- 2 large egg whisked
- ½ cup brown sugar dark or light
- ½ cup neutral cooking oil I often use half light olive oil and half canola (or vegetable) oil, but any is fine, generic cooking oil
- 1¼ cups pineapple 10 ounces) in juice (or canned pineapple chopped into small pieces with about ⅓ cup of the juice, crushed
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 1 teaspoon vanilla optional
For the frosting
- 4½ ounces cream cheese (½ cup)
- 2 cups powdered sugar icing
- 1 teaspoon vanilla optional
- ½ teaspoon salt
- ½ cup walnut optional (or a little toasted coconut, crushed, to decorate
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.
Notes
- Store the cake in an airtight container in the fridge for 4-5 days to maintain freshness.
- Freeze wrapped or in airtight containers for up to 2 months; defrost overnight in the fridge before serving.
- Allow cream cheese to soften before making frosting for easier mixing.
- Consider variations such as adding grated vegetables to the batter or using different fruits in juice instead of pineapple.
- The cake can be served unfrosted as a simple banana cake.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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