Classic Hummingbird Cake
Makes 1 (9-inch) cake
  • 3⅓ cups (417 grams) all-purpose flour
  • 1⅓ cups (267 grams) granulated sugar
  • 1 teaspoon (2 grams) ground cinnamon
  • ¾ teaspoon (3.75 grams) baking soda
  • ½ teaspoon (1.5 grams) kosher salt
  • ¼ teaspoon ground nutmeg
  • ½ cup (57 grams) chopped pecans, toasted
  • 1 cup (227 grams) mashed ripe banana
  • ¾ cup (168 grams) canola oil
  • 3 large eggs (150 grams), room temperature
  • 1 teaspoon (4 grams) vanilla extract
  • 1 cup (200 grams) finely chopped fresh pineapple
  • Cream Cheese Frosting (recipe follows)
  1. Preheat oven to 350°F (180°C). Butter and flour 2 (9-inch) round cake pans. Line bottom of pans with parchment paper; butter and flour pans again.
  2. In a large bowl, sift together flour, sugar, cinnamon, baking soda, salt, and nutmeg; stir in pecans. In a medium bowl, stir together banana, oil, eggs, and vanilla. Make a well in center of flour mixture; add banana mixture, stirring just until moistened. Fold in pineapple. Divide batter between prepared pans.
  3. Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake. Refrigerate for at least 1 hour before serving.
Recipe by Bake from Scratch at