I get my morning coffee from the same guy on my corner every day. He always reciprocates a tip with a banana, which is lovely. The problem is I don’t really like to eat raw bananas, so I wait until they get super ripe and then pop them in the freezer for future baking. Recently, my boyfriend informed me that I had 23(!!) frozen bananas. I guess it was a good excuse for this recipe. It uses about four. FYI, it tastes a lot like banana bread, so you don’t have to make the glaze. But why not add a little decadence if you’re already eating cake?

Makes 10 to 12 servings


Hummingbird Cake

  • 3 cups (390 grams) all-purpose flour
  • 1½ cups (297 grams) granulated sugar
  • 1½ teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 3 large eggs (150 grams)
  • ½ cup (108 grams) vegetable oil
  • 2 cups (472 grams) mashed ripe banana
  • 8-ounce can (227 grams) crushed pineapple, undrained
  • 1 teaspoon vanilla extract
  • 1 cup (125 grams) toasted pecans, chopped

Cream Cheese Glaze

  • 4 ounces (113 grams) cream cheese, softened
  • 2 cups (192 grams) confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons heavy cream
  • ½ cup toasted pecans (optional)


Make the Cake

  1. Preheat the oven to 350°F. Grease and flour a bundt pan and set aside.
  1. In a medium mixing bowl, whisk to combine the flour, sugar, baking soda, cinnamon and salt. Set aside.
  1. In another mixing bowl, whisk together the eggs and oil before adding in the mashed bananas, pineapple and vanilla.
  1. Add the wet ingredients into the dry, stirring until just combined. Fold in the pecans and then spoon the mixture into the prepared pan.
  1. Bake for about 1 hour or until a toothpick inserted comes out clean. Cool the pan on a wire rack for about 15 minutes before turning out the cake and cooling completely.

Make the Glaze

  1. Add the cream cheese, confectioners’ sugar and vanilla to a medium mixing bowl. Using a hand mixer, beat on medium until smooth. Add the cream 1 tablespoon at a time.
  1. Once the glaze is smooth, pour over the cool cake. Top with pecans (optional) and serve. The cake can be covered and refrigerated for up to 3 days.


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AnnMarie Mattila
AnnMarie Mattilahttps://pastryathome.com
AnnMarie Mattila is a writer for Pastry Arts Magazine, as well as a freelance baker and pastry chef in New York. She has a master’s degree in Food Studies from New York University and is also a graduate of the Institute of Culinary Education.

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