Description
Tropical, sweet, nutty Hummingbird Cake finished with a browned butter cream cheese frosting. This cake is best served after a rest. Make it in the morning, serve it in the evening or the next day. I love smaller cakes, so I halved this recipe, like I usually do, and baked in two 6″ cake pans.
Ingredients
Scale
- Cake
- 3 ripe bananas, frozen
- 2 c. all-purpose unbleached flour
- 1 c. white whole wheat flour
- 1 tsp. soda
- 1 tsp. flaky kosher salt
- 1 1/2 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1/8 tsp. ginger
- 1 1/4 c. pure cane sugar
- 3/4 c. brown sugar, lightly packed
- 1 c. canola oil (or other neutral tasting oil)
- 3 large eggs
- 1 1/2 tsp. pure vanilla extract
- 1 c. diced fresh pineapple
- Buttercream
- 1 c. (2 sticks) unsalted butter, room temperature
- 16 oz. cream cheese, room temperature
- 1 tsp. pure vanilla extract
- pinch of kosher salt
- 3–4 c. powdered sugar
Instructions
- Make cake. Bring frozen ripe bananas to room temperature. If bananas were frozen in with peel on, place whole bananas in a bowl with warm water to thaw, flipping once. Set aside. Preheat oven to 350 degrees. Line pans with parchment paper cut to size. Set aside.
- Into a medium bowl, whisk together flours, soda, salt, and spices. Set aside.
- Into a large bowl, whisk together sugars, oil, eggs, and vanilla until well combined. Set aside.
- Into a food processor or blender, pulse together thawed bananas and diced pineapple until broken down in size, but not pureed. Add to sugar mixture and stir together until completely incorporated.
- Using a large spoon or spatula, fold the flour into the batter until just combined. Over mixing will yield a dense batter.
- Evenly distribute batter between pans using a spring release ice cream scoop. Bake for 25-30 minutes or until the center of the cake springs back upon a light touch. The cake will be a deep golden color.
- Remove from oven and allow to cool in pans for about 5 minutes. The cake may fall a bit in the center. Before removing, run a thin knife or offset spatula around the edge of the pan to loosen. Invert on cooling wrack and continue to cool.
- Make buttercream. Place one stick (1/2 cup) of butter in a small saucepan. Cook on medium-high heat until butter is browned, about 5 minutes. Pour into small bowl and freeze for 10 minutes to cool. Once cooled, use a hand-held or stand mixer to cream together browned butter, regular butter, and cream cheese until smooth. Add extract and salt. Mix again. Add powdered sugar one cup at a time. Mix well between each addition. After 3 cups, taste to see if additional sugar is necessary.
- Assemble. Place bottom layer of cake on cake stand, leveling the top if necessary. Add a substantial layer of icing. Place second layer on top, leveling if necessary. Add a final substantial layer of icing. With the remaining buttercream, barely ice the sides of the cake as if you were doing a crumb coat. Continue to work an offset spatula around until completely smooth. Top with pecan bits. Allow cake to rest for at least 3 hours before serving. Store covered.
