*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Very very yummy!!! I made it for Christmas and it relatively easy- the only time consuming thing was figuring out how many bananas equalled 2 cups and actually mashing the bananas (use approx. 5 med-large bananas and a potato masher). Otherwise, very easy to make. Reminded me of one of my grand- mother's cakes, but this was better! I'll be passing it along!
Hummingbird cake started life as a spice cake with banana and pineapple. This cake was made more delicious by adding 1t cinnamon and 1t alspice. Also, to enhance the banana flavor I processed the bananas in a blender. For some reason this releases more banana flavor into the cake. This is a moist and rich treat!
This was a very, very yummy cake! What a nice surprise. I read about this cake in a culinary novel and wanted to try it. I thought it would be a nice change from our traditional Easter carrot cake...and...it was! I took some of the tips and added a half cup of shredded coconut to the batter. I also added a middle layer of coconut, pineapple and sliced bananas on top of the icing. I decorated the top with more shredded coconut and more chopped walnuts. It was the hit of Easter and the day after...we had to remove it from the table so my cousin would stop eating it! My only suggestion is to bake the cake at 325, not 350...that's too high. The bottom and sides came out a bit darker than I'd like. But it was still delish! Red Velvet move over...Hummingbird is becoming my new signature cake!
A friend made it for my birthday. Having gotten rather tired of Banana Nut Muffins (too fake tasting), I was delighted at how good this cake is. She did press nuts into the frosting. It was HEAVEN, and we will make it again. Very fresh banana taste, very moist, and no big wet pineapple chunks. Blended right in.
This cake was very good. I did make changes, so if you're a purist, read no further..I used 4 very soft, overripe bananas, and a large can of crushed pineapple that I thoroughly DRAINED and used paper towels to get out the remaining juice. I also used a teaspoon of cinnamon, 1/2 teaspoon of nutmeg and 1 teaspoon of pumpkin pie spice to give it some interest. I did not cover it in the cream cheese frosting, but instead made a drizzle of 4 T butter, 1 teaspoon vanilla, and about a cup of confectionary sugar. I sprinkled chopped pecans over the top of the drizzled cake. It was excellent. In fact, if you and your family can wait, I suggest letting it sit for a couple of days (mine is in a domed cake plate) as it gets even better with age (a lot like banana bread). I will definately be using this slightly modified recipe again and again, as only half of my family will eat bananas, but not a one had trouble gobbling up this cake!!! try it out!
THIS IS A VERY DESIRABLE CAKE AT ALL OF OUR CHURCH SUPPERS AND HOMECOMINGS. EVERYONE WANTS THE RECIPE. USE VERY RIPE BANANAS IN THE CAKE. RIPE BANANAS ARE SWEETER. YOU CAN ALSO BAKE THE CAKE IN A LOAF PAN FOR HAWAIIAN BANANA BREAD. YOU CAN GLAZE THE LOAF OR NOT,IT'S YOUR CHOICE. VERY DELECTABLE AND G-O-O-D.
This is an old old recipe....originally called Bird Cake or Dr. Bird cake. The original recipe is exactly the same but with 1 cup of oil instead. I make mine in a 9 x 13 inch pan or I make Bird Bread in loaf pans.