Classic Hummingbird cake recipe: A moist banana, pineapple and pecan favourite

Hummingbird cake is one of those quietly wonderful recipes that feels both nostalgic and generous. Originating in the American South, it’s rich with banana, pineapple and warm spice, finished with a soft cream cheese frosting that somehow manages to be indulgent without being heavy.

It’s the sort of cake you bring out for afternoon tea, birthdays or family gatherings – the kind that disappears quickly, with people asking for the recipe before the plates are cleared. Moist, forgiving and deeply comforting, this is baking at its most reassuring.

Classic Hummingbird Cake Recipe
Serves: 10–12
Prep time: 20 minutes
Cook time: 50–55 minutes

Ingredients
For the cake

3 ripe bananas, mashed
1 cup crushed pineapple, well drained
2 cups plain flour
1 cup caster sugar
½ cup brown sugar
1 tsp baking soda
1 tsp ground cinnamon
½ tsp salt
2 large eggs
¾ cup vegetable oil
1 tsp vanilla extract
1 cup chopped pecans (or walnuts)

For the cream cheese frosting

250 g cream cheese, softened
½ cup unsalted butter, softened
2 cups icing sugar, sifted
1 tsp vanilla extract

Method

Prepare the oven
Preheat oven to 170°C (fan-forced). Grease and line a 23 cm round cake tin.
Mix the dry ingredients
In a large bowl, whisk together flour, sugars, baking soda, cinnamon and salt.
Add the wet ingredients
Stir in bananas, pineapple, eggs, oil and vanilla until just combined. Fold through the chopped pecans.
Bake
Pour mixture into the prepared tin and smooth the top. Bake for 50–55 minutes, or until a skewer inserted into the centre comes out clean.
Cool
Allow the cake to cool in the tin for 15 minutes, then turn out onto a rack to cool completely.

Make the Frosting
Beat cream cheese and butter together until smooth. Gradually add icing sugar and vanilla, beating until light and creamy.

Spread generously over the cooled cake. If you like, decorate with extra chopped pecans.

Tips
This cake improves after a day, making it ideal to bake ahead.
Toasting the pecans adds extra depth of flavour.
It keeps well refrigerated for up to four days.