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4.7 from 84 votes

Easy Pineapple Banana Cake With Cream Cheese Frosting (Hummingbird cake)

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!

Prep Time
10 mins
Cook Time
10 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 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

    Cup of Yum
  1. Pre-heat the oven to 340F (170C). Line a 8 – 9 inch square (or equivalent) baking pan with baking paper.
  2. Combine the flour, baking powder, baking soda, coconut, and salt in a large bowl.
  3. Mash the banana in another large bowl, then whisk in the eggs, sugar, oil, pineapple and juice, cinnamon and ginger and vanilla if using.
  4. Add the wet ingredients into the dry ingredients and stir until just combined (take care not to overmix).
  5. 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.
  6. Let cool in the pan for 10 minutes, then transfer to a cooling rack.
  7. 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.
  8. Sprinkle over crushed walnuts (if using) or toasted coconut, or leave plain.

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

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

% 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.