Hummingbird Loaf Cake
Rich with banana, pineapple, pecans, and warm spices, this hummingbird loaf cake topped with cream cheese frosting is perfect for dessert or teatime.
Servings: 8 slices
Equipment
- Loaf Pan 1-Pound, 8 ½ x 4 ½-Inch
- Electric Mixer or Stand Mixer with Paddle Attachment
Ingredients
For the Loaf Cake:
- 2 Cups all-purpose flour spooned and leveled, 240 grams
- ¾ Cup granulated sugar
- 1 ½ Teaspoon ground cinnamon
- 1 ½ Teaspoon baking soda
- ½ Teaspoon salt
- ½ Teaspoon ground nutmeg
- 2 ripe bananas large
- ¼ Cup canola oil or vegetable oil
- ¾ Cup crushed pineapple undrained
- 2 eggs large, at room temperature
- 1 Teaspoon vanilla extract
- ½ Cup pecans finely chopped, plus more for garnish
For the Cream Cheese Frosting:
- 4 Ounces cream cheese at room temperature
- 3 Tablespoons butter at room temperature
- ½ Teaspoon vanilla extract
- 1 ½ Cups powdered sugar
Instructions
- Preheat the oven to 350°F.
- Grease an 8 ½ x 4 ½-inch loaf pan and line it with a small piece of parchment paper with an overhang on both sides. Set the pan aside.
Make the Loaf Cake Batter:
- Whisk together the flour, sugar, cinnamon, baking soda, salt, and nutmeg in a medium bowl until combined. Put to the side while you combine the fruit and wet ingredients.
- Peel the bananas, tear them into 1-inch chunks, and place them in a separate large bowl.
- Add the oil and crushed pineapple, and use an electric mixer to beat everything until smooth.
- Add the eggs one at a time and add the vanilla extract with the second egg. Mix until the eggs are just combined.
- Gradually pour the dry ingredients into the wet ingredients and mix until the batter is thick but still wet.
- Fold in the chopped pecans.
- Pour the batter into the parchment-lined loaf pan (the batter will be about an inch from the top of the pan).
- Bake the loaf for 1 hour, or until the top is brown and a toothpick inserted into the center of the loaf comes out mostly clean.
- Let the loaf rest in the pan for 10 minutes, then use parchment paper on both sides to pull the cake out and let it cool completely on a cooling rack.
Make the Cream Cheese Frosting:
- In a large mixing bowl, beat the softened cream cheese, butter, and vanilla extract together until smooth and creamy, about 3 minutes.
- Gradually add the powdered sugar, half a cup at a time, beating on low speed after each addition until incorporated.
- Increase to medium speed and beat until the frosting is light and fluffy.
Frost the Loaf Cake:
- Transfer the loaf to a small tray or plate and spread the cream cheese frosting on top of the loaf.
- Sprinkle with extra chopped pecans and serve at room temperature.
Notes
Thicker frosting: If you want a thicker frosting, add another ½ cup of powdered sugar.
Room temperature ingredients: Ensuring that all of the ingredients for the loaf are at room temperature means it will have a better rise when baked.
Don't overmix: It’s best not to overmix the batter once the dry ingredients and wet ingredients are combined. It can affect how much the loaf rises and how dense it comes out.
Making mashed bananas: To help mash the bananas, you can use a potato masher or fork if they are too slippery for the electric mixer beaters.
Check doneness: When a toothpick inserted into the center of the cake comes out mostly clean, with just a few crumbs stuck to it, the hummingbird loaf is done.
Room temperature ingredients: Ensuring that all of the ingredients for the loaf are at room temperature means it will have a better rise when baked.
Don't overmix: It’s best not to overmix the batter once the dry ingredients and wet ingredients are combined. It can affect how much the loaf rises and how dense it comes out.
Making mashed bananas: To help mash the bananas, you can use a potato masher or fork if they are too slippery for the electric mixer beaters.
Check doneness: When a toothpick inserted into the center of the cake comes out mostly clean, with just a few crumbs stuck to it, the hummingbird loaf is done.
Nutrition
Calories: 464kcal | Carbohydrates: 71g | Protein: 6g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 56mg | Sodium: 418mg | Potassium: 132mg | Fiber: 2g | Sugar: 45g | Vitamin A: 275IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 2mg
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