4.7 from 84 votes
Easy Pineapple Banana Cake With Cream Cheese Frosting (Hummingbird cake)
This Pineapple Banana Cake features banana, pineapple, and shredded coconut paired with warm spices like cinnamon and ginger to produce a moist, tender crumb. The accompanying cream cheese frosting balances sweetness with a tangy richness, and optional walnuts or toasted coconut add texture and flavor contrast.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
16
Calories:
303 kcal
Course:
Dessert
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 16 Serving
Amount Per Serving
Calories 303
% 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.