hummingbird

A beautiful moist Hummingbird Cake with cream cheese frosting and crunchy pecan cookie crumbs.

Hummingbird Cake

(1 and 3/4 cups) plain flour

baking powder

baking soda

cinnamon

nutmeg

(3/4 cup) caster sugar

(1/4 cup) brown sugar

(1 cup) pecans, roughly chopped

banana (approximately 2-3 overripe bananas)

(1 cup) tinned

vegetable oil

eggs

vanilla extract

(1 cup) pecans, finely chopped

(1/2 cup) plain flour

(1/4 cup) caster sugar

cornflour

(1/4 cup) unsalted butter, melted

(1/4 cup) butter, softened

(3 and 1/2 cups) icing sugar

Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch baking tin with baking or parchment paper.

In a large bowl, place flour, baking powder, baking soda, cinnamon, nutmeg, caster sugar and brown sugar. Add pecans. Stir briefly to combine.

Mash bananas well with a fork and measure out 1 cup. Make a well in the centre of dry ingredients, add crushed pineapple and mashed banana. Add oil, eggs and vanilla.

Use a spatula to gently fold ingredients together until wet and combined. Pour into prepared cake tin and bake for approximately 55-60 minutes or until a skewer inserted into the middle comes out clean.

Transfer cake to a cooling rack and leave to cool completely before frosting.

To make the pecan cookie crumbs, add pecans, flour, sugar and cornflour to a medium mixing bowl. Pour over melted butter and stir until crumbs resemble wet sand.

Line a baking tray with baking or parchment paper. Add cookie crumbs and spread into one even layer. Bake for approximately 10-12 minutes or until just golden. Leave to cool completely.

To make the cream cheese frosting, add butter and cream cheese to a large mixing bowl. Beat with an electric mixer for 2-3 minutes until smooth and creamy. Add vanilla. Add sugar, 1 cup at a time, and continue to beat until smooth.

Add frosting to cake and use a small spatula to spread to the edges. Sprinkle over pecan cookie crumbs. Cut into slices and serve.

Hi Jessica
Been making this for my family since I saw it in 2018..  I do nit make bana cakes anymore as this cake is soooooo much tastier!  Thanks for the recipe.  PS I use walnuts and dont add the nut topping but it is still bloody delicious!  Cheers

So delicious and easy!! I toasted the pecans before adding them to the cake and just sprinkled chopped pecans on top instead of making the crumb. Im usually too lazy to make frosting but I made this one- I added orange zest to the frosting and sprinkled chopped uncrystallised ginger on top with the nuts . Everyone loved it, this recipe is a keeper! Thanks Jessica!

I've just made this, it's currently cooling. The pecan cookie crumbs are SO good and the batter tasted great when I scraped the bowl out. I used some mandarin infused olive oil which needed finishing, it was obvious in the batter, but I forgot the vanilla, so just a different flavour. It's for my husband's birthday today, we are having a Zoom party but the guests won't be able to taste it!

Amazing cake loved it! And the pecan cookie crumbs were out of this world!

Hummingbird Sheet Cake

all-purpose flour

sugar

salt

eggs, beaten

vanilla

pineapple

pecans

bananas, chopped

butter, room temperature

(8-ounce) package cream cheese, room temperature

Preheat the oven to 350 °F and lightly spray a 9x13-inch baking pan with nonstick cooking spray.  

Combine the flour, sugar, salt, baking soda, and cinnamon in a large bowl. Whisk together.  Add the eggs and oil and mix well.

Add the vanilla, pineapple, bananas, and pecans. Stir gently to combine.

Pour the batter into the prepared pan. Bake for 50 to 60 minutes minutes or until toothpick inserted in center comes out clean. Allow the cake to cool completely before

For Cake:

Use an electric mixer to combine the room temperature butter and cream cheese until smooth and completely combined. Add the vanilla and mix well.  

Gradually add the powdered sugar, mixing well after each addition.

Spread the frosting over the cooled cake.  

For Frosting:

A hearty pineapple-banana cake, baked in a cast iron skillet and topped with cream cheese frosting.

Hummingbird Skillet Cake Recipe

Getting Ready:

pecan pieces (about 3/4 cup; 113 grams)

banana

For the Cake:

cloves

vanilla extract (about 1 1/2 teaspoons; 7 grams)

unsalted butter, melted (about 3/4 cup; 170 grams)

all-purpose flour (shy 1 1/4 cups, spooned; 155 grams)

To Finish:

cream cheese frosting, Cream Cheese Buttercream,

pecans,

Getting Ready: Adjust oven rack to the middle position and preheat to 350°F (180°C). Toast pecans on a half-sheet pan until golden brown, about 10 minutes, then let cool completely. (The pecans may be toasted in advance and stored in an airtight container at room temperature for several weeks.) Meanwhile, peel, trim, and core the pineapple and measure 5 ounces (about 2/3 cup; 140g) fruit into the jar of a blender, or a tall, narrow jar if using an immersion blender. If you like, reserve the pineapple scraps to make fresh pineapple syrup. Peel banana and measure out 3 ounces fruit (about 1/3 cup; 85g) to add along with the pineapple. Blend until smooth. Use purée immediately or refrigerate up to 3 days and bring to about 70°F (21°C) before use.

For the Cake: Combine sugar, baking powder, salt, cinnamon, cloves, baking soda, nutmeg, eggs, and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Mix on low to moisten, then increase to medium and whip until thick and fluffy, about 5 minutes. Add melted butter in a steady stream, then reduce speed to low and add flour. Once smooth, add fruit purée and mix only until well combined. Fold in toasted pecans with a flexible spatula, scraping the bowl along the bottom and sides to ensure batter is well mixed throughout.

Bake until the cake is well risen and golden brown, about 45 minutes. A toothpick inserted into the center will have a few crumbs still attached when removed, and your fingertip will leave a slight indentation in the puffy crust. Transfer to a heat-safe surface or a wire rack and cool until no trace of warmth remains, at least 90 minutes. (The time will vary depending on the cast iron's gauge and the type of cooling surface.)

To Finish: Top the cake with about 2 cups of your favorite cream cheese frosting or buttercream, along with a scattering of toasted pecans. Enjoy immediately or leave at room temperature until ready to serve, up to 24 hours at cool room temperature. After cutting, wrap leftover slices individually and store at cool room temperature up to 2 days more.

Hummingbird Bread Pudding with Salted Caramel Sauce

bread

milk

white sugar

bananas, diced

pineapple tidbits, drained

brown sugar

butter, melted

butter

heavy whipping cream

Preheat the oven to 350°F and lightly spray a 9x13-inch baking dish with nonstick cooking spray. &nbsp;Set aside. &nbsp;

In a medium bowl, whisk together eggs, whole milk, white sugar, vanilla, and cinnamon. &nbsp;Place the cubed bread in a large bowl and pour the egg and milk mixture over the bread. &nbsp;Allow to rest for 10 minutes, stirring once. &nbsp;

Add the diced banana and drained pineapple tidbits to the bread mixture and stir to combine. &nbsp;Pour the mixture into the prepared baking dish. &nbsp;Sprinkle brown sugar and pecans over the top and drizzle with the melted butter. &nbsp;

Bake for 45 to 50 minutes or until the the center is set. &nbsp;You might see liquid in the middle when you check the pudding with a knife, but it should be clear, not milky. &nbsp;

Make the caramel sauce by combining the butter, brown sugar, whipping cream, and salt in a medium saucepan. &nbsp;Cook over medium heat. &nbsp;Bring to a boil and cook for about 3 minutes. &nbsp;

Serve the bread pudding warm with the caramel sauce drizzled over it. &nbsp;It's also great with a big scoop of vanilla ice cream. &nbsp;If the sauce gets too thick, just warm it to thin it out. &nbsp;

Gluten-free reduced sugar mini Hummingbird cakes

Eggs,

300 ml Vegetable oil

Bananas, ripe, peeled and mashed (Main)

tsp Pure vanilla extract

tsp Ground cinnamon

280 g Spelt flour, or gluten-free flour mix (Main)

tsp Baking soda

Salt

70 g Hazelnuts, toasted, skinned

Walnuts,

golden sugar

Butter,

g Cream cheese, cold

Preheat the oven to 170C. Grease mini muffin tins.

Put the sugar, eggs, oil, banana, vanilla and cinnamon in a mixer with a paddle attachment (or you can use a hand mixer) and beat until all the ingredients are well incorporated. Don't worry if the mixture looks slightly split.

Slowly add the flour, baking soda and salt and continue to beat until everything is well mixed.

By hand, carefully stir in the crushed pineapple and chopped hazelnuts and walnuts (or use one kind of nut) until evenly mixed.

Using a teaspoon, fill each greased (silicon tins are great for these) mini muffin hole till three quarters full and bake for 20 minutes.

Cool in the tin for 5 minutes, then gently tip out on to a wire cooling rack.

When cool, fill a piping bag (fit with a #20 round tip, or cut a 1cm hole at the tip of your bag) with frosting and pipe a round blob onto each mini cake and top with a whole hazelnut, half a walnut or a piece of Sweet As freeze-dried pineapple.

Beat the icing sugar and butter together on medium speed until the mixture comes together and starts to clump.

Add the cream cheese and beat until it is completely incorporated. Turn the mixer speed up and continue beating until the frosting is light and fluffy. Take care not to overbeat, as it can quickly become runny.

A tropical tasting cake, it is the next best thing to a tropical vacation in the middle of winter. Also known as a Bumblebee Cake.

Tropical Hummingbird Cake

For the cake:

cake flour

¼ cups Splenda® Granulated Sweetener

buttermilk

applesauce

eggs,

(8-ounce) can crushed pineapple, drained

bananas

For the frosting:

cheese,

Splenda® Granulated Sweetener

banana flavoring

Preheat oven to 350°F. Grease and flour a 11” x 17” jelly roll pan or glass baking dish.

In a bowl, combine flour, Splenda Sweetener, baking powder, baking soda, cinnamon, and salt.

In another bowl, whisk together buttermilk, applesauce, eggs, and vanilla extract. Pour buttermilk mixture into dry ingredients and stir just until moistened. Fold in pineapple, bananas, and pecans.

Bake for 25–30 minutes, or until a wooden pick inserted into center comes out clean. Cool on a wire rack.

In a bowl using an electric mixer, beat together cream cheese and butter until smooth. Add Splenda Sweetener and banana flavoring; beat until light and fluffy.

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