¡Gracias por compartir! / Thanks for sharing!

“This year, I made this cake for my husband’s birthday and it’s a true pleasure… It always brings a smile to our faces!”

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This is a southern USA recipe. However, its country of origin is Jamaica where they use the typical fruits of the area: banana & pineapple. They called it Hummingbird Cake, or Doctor Bird Cake, in honor to their characteristic bird.

The recipe arrived to the USA on the late 60s, and later they added a few elements like cream cheese frosting and walnuts.

I want to share with you this recipe that we love; even so, we rarely make this cake because the taste is delicious but it’s also veeeery sweet, so it’s not something to eat often. This year, I made it for my husband’s birthday and it’s a true pleasure… It always brings a smile to our faces!

IMPORTANT:

This is a recipe for two 9-inch round cake pans.

INGREDIENTS:

3 cups flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon salt

1 cup canola oil

2 teaspoons vanilla extract

2 cups sugar

3 large eggs

2 cups mashed ripe bananas

1 cup canned pineapple crushed and drained

1 cup chopped walnuts

1 cup shredded coconut

FOR THE CREAM CHEESE FROSTING:

1 cup cream cheese

1 teaspoon white vanilla extract

½ cup unsalted butter, room temperature

2 cups confectioners’ sugar, sifted

INSTRUCTIONS:

Butter 2 round cake pans, line with parchment paper, butter the parchment, dust with flour.

Preheat oven to 350°F (180°C).

In a bowl, sift the flour, baking soda, ground cinnamon and salt. Whisk together.

In other bowl, beat on medium speed: oil, vanilla extract and sugar until combined.

Add the eggs, one at a time, beating well after each addition. Then beat until pale and fluffy, about 3 minutes.

In other bowl, mix together bananas, pineapple, walnuts and coconut. Add the egg mixture and stir until combined.

Add the flour mixture and stir until well combined.

Divide batter between both pans and bake for about 40 to 50 minutes or until golden brown and cake tester comes out clean (it took 50 minutes in my oven). Remember, each oven is different, so keep an eye on the cakes, and make sure you write down how long it took in yours, for next time.

After taking them out, run a knife around the edges of the cakes to loosen, and wait to cool completely.

Place one cake on a base; if necessary, level the cake with a knife. Spread a generous amount of cream cheese frosting and then place the other cake on top, leveled if necessary. The cover the cake with the rest of the frosting.

You can keep the cake under refrigeration and take it out about 15 minutes before serving.

INSTRUCTIONS FOR THE CREAM CHEESE FROSTING:

On medium speed, beat cream cheese with vanilla extract until creamy, about 2 to 3 minutes.

Add butter and beat until combined.

Reduce speed to low and add the confectioners’ sugar, one cup at a time, and beat until well combined, soft and creamy.

Keep it under refrigeration and beat a little bit before using.

If you have any question, let me know!

Enjoy!

Xoxo,

MJ

*This is a Martha Stewart recipe

Other recipes on my Blog:

Zucchini & chocolate bread recipe

Apple bundt cake recipe

Maqueño cake recipe

¡Gracias por compartir! / Thanks for sharing!