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Old-Fashioned Hummingbird Cake

This nostalgic Old-Fashioned Hummingbird Cake combines banana, pineapple, and warm spices for a moist and flavorful dessert perfect for gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American, Caribbean
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
Wet Ingredients
  • 3 large eggs, room temperature
  • 1 cup vegetable oil
  • 1 cup mashed ripe bananas (about 2–3 medium bananas)
  • 1 cup crushed pineapple, drained
  • 1 teaspoon vanilla extract
Optional Topping
  • 1/2 cup chopped pecans or walnuts Optional for topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, baking powder, ground cinnamon, and salt. Whisk together until evenly mixed.
  3. In another bowl, whisk the eggs, vegetable oil, mashed bananas, crushed pineapple, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and mix gently with a spatula until just combined, avoiding over-mixing.
  5. If using, gently fold the chopped pecans or walnuts into the batter.
Baking
  1. Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Serving
  1. Once cooled, frost with your favorite cream cheese frosting or dust with powdered sugar.

Notes

Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Can be frozen for up to 3 months, thaw at room temperature.