Hummingbird Cake - Food Wishes
Recipe Information
Southern Hummingbird Cake
Cultural Context
Hummingbird Cake has its roots in the Southern United States, believed to have originated in Jamaica and brought to America by way of the 1970s. It's a celebration of tropical flavors, combining bananas and pineapple with warm spices, often served at festive occasions. Today, it remains a beloved dessert in Southern households, often enjoyed at birthdays and holidays, showcasing the region's rich culinary heritage.
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.
Peel and dice 3 medium bananas into quarter-inch slices, ensuring they are very ripe but not mushy, totaling about 2 cups.
In a large bowl, mix together granulated sugar, all-purpose flour, ground cinnamon, baking soda, and salt using a whisk.
In another bowl, combine 1 cup of vegetable oil and 3 beaten eggs, mixing until it resembles 'mud'.
Add vanilla extract and 1 cup of finely crushed canned pineapple to the wet mixture.
Fold in the diced bananas and chopped pecans (lightly toasted in a dry pan) into the batter until thoroughly combined.
Divide the batter evenly between two buttered and floured 9-inch cake pans.
Shake and tap the pans to settle the batter and release air bubbles.
Bake in a preheated 350°F (175°C) oven for about 35 minutes, or until a toothpick comes out clean.
Let the cakes cool in the pans for 10 minutes before inverting them onto a cooling rack.
Allow the cakes to cool completely for at least an hour before frosting.
For the frosting, beat together 1 pound of cream cheese and 1 stick of room temperature unsalted butter until creamy.
Add a splash of vanilla extract and gradually mix in 1 pound of powdered sugar until light and fluffy, scraping down the sides as needed.
Layer the first cake on an inverted cake pan, spreading half of the frosting on top, leaving a quarter to half inch unfrosted at the edges.
Place the second layer on top, pressing gently, and spread the remaining frosting on top, again leaving the edges unfrosted.
Chill the frosted cake thoroughly before serving.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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