The most flavor packed HUMMINGBIRD CAKE that stays moist for DAYS!

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

chopped pecans

🥗Healthier: chopped walnuts

💰Cheaper: sunflower seeds

Walnuts provide a similar texture and flavor.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and is dairy-free.

Preheat oven to 180°C (350°F) and grease two 8x3 inch cake tins with homemade cake release, lining the bottoms with parchment paper.

Sift together 280 g (2 and 1/4 cups) flour, 30 g (1/4 cup) cornstarch, 1 and 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 and 1/2 teaspoons ground cinnamon in a bowl and set aside.

In a large bowl, add 225 g (1 cup) very ripe bananas and mash them with a potato masher until well mashed.

Add 200 g (1 cup) soft light brown sugar, 100 g (1/2 cup) white granulated sugar, 3 large room temperature eggs, 210 g (1 cup) canola oil, 226 g (1 cup) canned crushed pineapple with juice, and 2 teaspoons vanilla to the mashed bananas and whisk until well combined.

Fold the sifted dry ingredients into the wet ingredients using a spatula until just combined, being careful not to over mix.

Add 150 g (1 and 1/2 cups) roughly chopped pecans and fold in until just combined.

Evenly distribute the batter into the prepared cake tins, weighing the tins to ensure even amounts, and drop them lightly on the counter to remove air bubbles.

Bake in the oven for 38 to 40 minutes or until a toothpick inserted into the center comes out clean with a few moist crumbs.

Cool the cakes in the tins for about 20 minutes, then run a thin knife along the edges to release them and turn them out onto a wire rack to cool completely.

To make the cream cheese frosting, cream 225 g (1 cup) room temperature unsalted butter in a large bowl with a mixer on medium to high speed until light and fluffy.

Gradually add 570 g (4 and 1/2 cups) powdered sugar in three batches while mixing on low speed, ensuring each batch is well mixed before adding the next.

Add 335 g (1 and 1/2 cups) cold cream cheese, 1 and 1/2 teaspoons vanilla, and 1 and 1/2 tablespoons freshly squeezed lemon juice, and mix on medium speed until well combined and smooth, stopping to avoid over mixing.

Trim the tops of the cooled cake layers with a serrated knife to make them flat.

Place the first cake layer on a cake stand and spread a generous amount of cream cheese frosting on top.

Add the second cake layer on top and frost the top and sides of the cake completely, smoothing it out with a cake scraper and offset spatula.

Fill a piping bag with some frosting and a 1M piping tip, and pipe swirls around the top of the cake, placing a pecan on each swirl.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens