Southern Hummingbird Pineapple Banana (Printer-Friendly)
Banana, pineapple, and pecans combine for a classic Southern dessert topped with cinnamon cream cheese frosting.
# What You'll Need:
→ Cake Batter
01 -
390 g all-purpose flour
02 -
2 teaspoons ground cinnamon
03 -
1 teaspoon baking soda
04 -
0.5 teaspoon salt
05 -
400 g granulated sugar
06 -
240 ml vegetable oil
07 -
3 large eggs
08 -
350 g mashed ripe banana (about 3 large bananas)
09 -
230 g crushed pineapple, drained
10 -
2 teaspoons vanilla extract
11 -
100 g chopped pecans, plus extra for garnish (optional)
→ Cinnamon Cream Cheese Frosting
12 -
225 g cream cheese, softened
13 -
115 g salted butter, softened
14 -
375 g powdered sugar
15 -
1 teaspoon vanilla extract
16 -
0.5 teaspoon ground cinnamon
# Steps to Follow:
01 -
Preheat oven to 175°C. Grease a 23x33 cm baking dish with nonstick spray containing flour. Set aside.
02 -
In a large mixing bowl, whisk together all-purpose flour, ground cinnamon, baking soda, and salt until thoroughly combined. Set aside.
03 -
In a separate large bowl, whisk granulated sugar with vegetable oil until the mixture appears slightly lumpy.
04 -
Whisk eggs into the sugar-oil mixture until smooth and cohesive.
05 -
Whisk in mashed banana, crushed pineapple, and vanilla extract until the mixture is uniform.
06 -
Stir the flour mixture into the wet ingredients until the batter is smooth with no visible dry patches.
07 -
Gently fold in chopped pecans, distributing them evenly throughout the batter.
08 -
Transfer the batter to the prepared baking dish, smoothing the top. Bake on the centre rack for 45–50 minutes or until a toothpick inserted in the center comes out clean. The cake should be golden brown and spring back when pressed lightly.
09 -
Remove from oven and allow the cake to cool completely in the baking dish on a wire rack.
10 -
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat softened cream cheese and salted butter together until smooth and well combined.
11 -
Gradually incorporate powdered sugar, beating well after each addition until the frosting is fully blended and smooth.
12 -
Mix in vanilla extract and ground cinnamon, then whip the frosting on medium speed for 3 minutes until fluffy and light.
13 -
Spread the cinnamon cream cheese frosting evenly over the cooled cake. Garnish the top with additional chopped pecans if desired.
14 -
Slice and serve at room temperature.
# Extra Suggestions:
01 -
Use very ripe bananas for enhanced sweetness and optimal texture.
02 -
Cake can be stored covered at room temperature for up to 5 days or frozen for up to 3 months.