This is an incredible cake! It’s probably one of the five most delicious cakes I’ve eaten in my life!
“Hummingbird cake” recipe was first published in the States in the late 70s and has become very traditional. It’s not that popular in Europe though. However, I must say this recipe is adorable and is pretty much special.
The idea of the cake is 2-3 layers, which necessarily include bananas and pineapple, nuts, as well as cream cheese frosting. My recipe is adjusted, of course. As usual, the cake is slightly changed to my taste, but I’m sure you will love it, too!
This is not a vegan cake, and it doesn’t fall into the ‘light’ category (however, my version is lighter than the original). Bananas, nuts, cream cheese … But this is a dessert and it should be indulging, right?
My attitude to desserts is simple: if you choose to eat something sweet, then don’t take a plain sugary pastry, not any oily bun, but a cake filled with nutritious nuts, bananas, spices, all high quality healthy ingredients.
By the way, the original recipe of “Hummingbird” calls for pecan nuts. In my recipe, I’m using hazelnuts in the dough, and I’m decorating the cake with caramelized pecans. You can always use just pecans or replace them with walnuts.
It’s also necessary to use pineapple in the cake. Otherwise, it won’t be the ‘Hummingbird’. Preserved pineapples are easy to find and you may choose any you like. It’s not important whether you buy chunks or rings since we’ll chop them anyway.
We also necessarily add bananas to the dough. Four medium-large bananas, ripe, soft, black dotted. They will add flavor and sweetness to the cake, and we’ll be using less sugar (a nice bonus).
The flour…it’s a basic all-purpose flour. However, I also decided to mix it with whole-grain flour (it doesn’t affect the taste, but is a healthier option).
This cake is surprisingly easy to make!
Baking cake layers takes just half an hour, and the preparation takes 10 minutes max. The frosting is also very simple, you only need a mixer or a food processor for better whipping.
Hint: I suggest you add applepurée to the dough, this will help reduce the amount of vegetable oil by half (unlike other recipes). By the way, you can always do so, if, in your opinion, there is too much oil in a recipe.
I guess these were all the cake secrets. So jump down to the recipe and start cooking! I couldn’t resist, I ate one piece of cake …and a larger one an hour later:)
Have you tried this cake before?