Home » Desserts » Hummingbird Cake Recipe
posted by Liz Berg
on January 24, 2024
This Hummingbird Cake Recipe is a Southern delicacy with a banana cake batter, pecans, pineapple, cinnamon, and in my version, coconut! The addition of cream cheese frosting makes this layered banana cake practically irresistible.
This is no ordinary Banana Cake with its three layers and rich, creamy icing. It’s worthy of any celebration.
Table of Contents hide
1 Why You Must Make
2 Expert Tips
3 How to Make
4 Frequently Asked Questions
5 You May Also Like:
6 Classic Hummingbird Cake with Coconut
Why You Must Make
- If you are a fan of banana bread, you’ll adore this cake!
- It’s packed full of flavor and texture with pecans, coconut, and pineapple!
- With 3 layers, it’s a dessert made to impress!!
The ol’ ball and chain has a huge list of dislikes. Banana bread? No way. All quick bread and muffins are out. So a banana cake is out. Nuts, coconut, pineapple? All three rank high on his fake “I’m deathly allergic” list. So I’ve been saving this hummingbird cake recipe for my book club gathering, where I could share with my more tolerant girlfriends. As you might guess, they all raved about this amped-up banana cake recipe!
Expert Tips
- You’ll need 3 9-inch baking pans. I like lining them with parchment rounds. Make sure all are well-greased.
- Your bananas should have some brown spots on their skins. They should be slightly overripe, but not so ripe they’re fermenting!
- PRO-Tip: If you need to ripen a few of your bananas quickly, I’ve often roasted them in the oven to make both this cake and banana bread. Preheat your oven to 300º and roast for 15-20 minutes until the peels are very dark. I found this technique on the Southern Living website.
- I like to stock my freezer with bananas that are too ripe for my taste buds, but perfect for banana bread and cake. Peel, place in a freezer-safe zip-top bag, remove any excess air, and freeze. Date the bag in case it gets lost in the back of your freezer.
- PRO-Tip: It takes about 3 medium bananas to make one cup of mashed bananas.
- Make sure you drain your pineapple well. This recipe does not count on any extra liquid from the juices.
- Make sure your cream cheese and butter for the frosting are at room temperature. They will be much easier to mix.
- Also, sift your powdered sugar. It’s a pain, but your frosting will be much smoother if you take the time with this extra step.
- PRO-Tip: Take the time to toast your pecans to release the natural oils and improve their flavor.Toast in a single layer on a sheet pan at 350º for about 5 minutes. Shake the pan at the halfway mark, and watch carefully so the nuts do not burn.
- You can omit the nuts and/or the coconut if desired.
- PRO-Tip: Use about ¼ of the frosting to top each layer, then the last quarter to frost the sides.
How to Make
Like my favorite carrot cake, I also prefer my hummingbird cake loaded. And though coconut is not traditional, it works beautifully! Katie and I both enjoyed every morsel of the leftovers, though, like her dad, she picked out all the nuts. Sigh. Time for a batch of chocolate chip cookies. The family never complains about those!
Is there an ingredient you do not want in your cake?? Bill still brings up the time we dined at the now-defunct Lumiere in Vancouver. I told him he wouldn’t even notice the beets that were in their chocolate cake. Apparently, I was horribly mistaken! I’ll never live that one down. So feel free to leave out the nuts or coconut as those omissions won’t interfere with the cake’s baking chemistry.
- Whisk together all the dry ingredients first. This helps distribute the baking soda, cinnamon, and salt.
- Next mix in the wet ingredients in two batches. First the eggs, oil, and vanilla. Next, fold in the bananas, pineapple, coconut, and pecans.
- Divide the batter between the three cake pans. Use a cooking scale if available to ensure they all have a similar amount of batter. Or just eyeball the depth of the batter and add or subtract what’s needed to even them out.
- Bake as directed or until a toothpick inserted in the center of each cake comes out clean.
- Cool completely before frosting.
Frequently Asked Questions
What Is Hummingbird Cake?
This coconut hummingbird cake worked its way up to the deep south via Jamaica. First, you must know that Jamaica’s national bird is the hummingbird, which is also known as the doctor bird.
A Jamaican newspaper published a cake recipe made with bananas called a Doctor Bird Cake. Whether this cake had the traditional nuts, spices, and cream cheese frosting, as today’s version does, no one seems to know.
But I can tell you about this banana cake. The base is rich and dense, made with oil instead of butter. But it’s all the extras that make this delectable dessert a standout. The Southern Living Hummingbird Cake was first published in 1978 and became their most requested recipe ever!
It’s just that delicious. Of note, though the naming of this cake is still considered a mystery, it also is known as the “Nothing Left Cake,” referring to the empty plates after it’s served.
What Does Hummingbird Cake Taste Like?
It’s obviously a banana cake, as there is lots of banana flavor, but much more than that. It’s almost a cross between banana bread and my classic carrot cake. My favorite carrot cake recipe also has a cream cheese frosting, plus crushed pineapple, coconut, and pecans. And just like carrot cake, this banana cake recipe is dense, moist, and irresistible!
Is There a Way to Ripen Bananas Quickly?
You can place them in a paper sack with another piece of fruit, like an apple. The apple will give off ethylene gas that will encourage ripening. This may take a couple of days.
If you don’t have enough time for that option, you can also soften/ripen them in the oven. Preheat your oven to 300º and roast for 15-20 minutes until the peels are very dark. I found this technique on the Southern Living website.
You May Also Like:
- No Bake Banana Dream Dessert from Crazy for Crust
- Cinnamon Topped Banana Bread
- Best Banana Cream Pie
- Italian Cream Cake
- Sour Cream Banana Cake
- Sour Cream Pound Cake
- More of my Best Cake Recipes
- More of my Best Desserts
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The Recipe:
Classic Hummingbird Cake with Coconut
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Yield16 servings
A classic Southern dessert with bananas, pecans, and pineapple. I added coconut just because! Adapted from Southern Living.
Ingredients
For cake:
- 3 cups flour
- 1 ½ cups sugar
- 1 ½ teaspoons cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 eggs, lightly beaten
- 1 ½ cups vegetable oil
- 1 ½ teaspoons vanilla extract
- 2 cups mashed bananas (use ripe bananas)
- 1 (8-ounce can crushed pineapple, drained
- ¾ cup coconut
- 1 cup chopped pecans, toasted for about 5 minutes at 350 degrees
For Frosting:
- 16 ounces cream cheese, at room temperature
- 12 tablespoons butter, at room temperature
- 6 cups powdered sugar, sifted
- 2 teaspoons vanilla
- Pecans, coconut, to garnish, if desired.
Instructions
- Preheat oven to 350°. Spray three 9-inch cake pans with non-stick cooking spray. Line the bottom of each pan with parchment paper and spray parchment with non-stick cooking spray.
- Whisk together flour and the next 4 ingredients in a large bowl.
- Add eggs, oil, and vanilla, and stir until combined.
- Fold in bananas, pineapple, coconut, and pecans. Divide batter evenly between prepared pans.
- Bake for 28 to 30 minutes. Place pans on cooling racks for 10 minutes. Remove from pans to cooling racks, and cool completely. Remove parchment paper.
- While the cakes are cooling, make the frosting.
- In a large bowl beat cream cheese and butter until smooth. Slowly add powdered sugar, mixing until it's all incorporated. Add vanilla and mix until combined.
- Place one layer on a serving plate. Top with one-fourth of the frosting. Repeat the procedure once.
- Top with the remaining cake layer. Spread the remaining frosting over the top and sides of the cake. Garnish with pecans or coconut, if desired.
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Nutrition Information:
Yield:
16Serving Size:
1 slice
Amount Per Serving:Calories: 807Total Fat: 48gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 29gCholesterol: 86mgSodium: 410mgCarbohydrates: 92gFiber: 3gSugar: 68gProtein: 7g
HOW MUCH DID YOU LOVE THIS RECIPE?
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Cakes Desserts
posted by Liz Berg on January 24, 2024
63 Comments // Leave a Comment »
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Eva Taylor — Reply
I remember making this delicious cake a few years ago for a dear friend’s birthday! It was such a success. I will look for an occasion to make your recipe for sure.
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John — Reply
Southern Living has some of the best cake recipes. I’ll have to try your adaptation. My favorite is Southern Living’s Carrot Cake. I’ve subbed beets for the carrots and you can’t tell the difference. I’m thinking of subbing sweet potatoes next time. The buttermilk glaze on that cake is awesome; it might go well with Hummingbird Cake too. I can’t wait to try your recipe!
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Liz Berg — Reply
I love carrot cake—I’m going to hunt down SL’s recipe. Hope you enjoy this Hummingbird Cake, too!!
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Healthy World Cuisine — Reply
So moist and decadent! This a 3 decker hummingbird cake is a special treat for sure.
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Jeff the Chef @ Make It Like a Man! — Reply
I’ve heard of this cake so many times, and have wanted to make one forever, but never have! So thanks for the recipe and the inspiration. Three nine-inch layers! That’s a whopping cake! And as always, thanks for your useful and insightful tips. I never thought about hurrying up the banana ripening process! I’m always so concerned about slowing it down!
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angiesrecipes — Reply
Such a glorious and yummy layered cake! Wish I could have a slice right now :-))
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Karen (Back Road Journal) — Reply
I love the story behind this delicious cake, it looks and sounds delicious.
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handmade by amalia — Reply
This cake looks simply amazing. If there is a slice looking for a good home I’m available… 🙂
Amalia
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Valentina — Reply
Liz, your cakes are always so stunningly perfect! I’ve never had a Hummingbird cake, and I’m thinking it’s about time I did. I’m feeling inspired after reading this. 🙂 ~Valentina
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June — Reply
Can this cake be made in bunt pan or Angel food pan I don’t want to frost
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Liz Berg — Reply
Hi, June,
Since I haven’t tested it, I did a little research. It looks like it’s possible to do, but the baking time will be longer, the cake will be denser and the crust will be thicker. Since it’s a 3 layer cake instead of a 2 layer cake, watch so you don’t fill the pan too much. I’m not 100% sure it will work well. You could also just bake the layers and serve one or two with dusting of powdered sugar (freezing the leftovers for later). Here is where I found my information:
- https://www.cooksillustrated.com/how_tos/8746-converting-layer-cakes-to-bundt (https://www.cooksillustrated.com/how_tos/8746-converting-layer-cakes-to-bundt)
I wish I could give you a definitive answer. Let me know if you try it!
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Suzy — Reply
This is what I want as my birthday cake this year!
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Sommer — Reply
This cake is absolute perfection! Going to make this for Easter!
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Sam — Reply
This is my husband’s favorite cake ever. And your version is one of the best I have ever made. 5 stars all the way!
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Becky Hardin — Reply
This cake sounds so amazing!!! I love everything about it. That icing sounds wonderful too!!
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Grace Vause — Reply
A Fellow Baker February 3,2019
I’ve made this wonderful cake before but never added coconut. I’m having a dinner party soon and I’m making your recipe and I’m confident my guests will rave. Thanks for your lovely website.
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Liz Berg — Reply
Thanks so much for stopping by, Grace! I hope you all love this cake!!
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Tammy Whitley — Reply
I do hope you see this question, I can’t believe no one noticed it. But did you really use 31 eggs????? Im sure it’s a type O…as I have made this recipe once 17 years ago and Im sure I didn’t use that many eggs. So is it 3 or 1?? LOL!!!!!
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Liz Berg — Reply
LOL, Tammy! Good catch! I’m pretty sure that’s an “L” for large eggs, but who the heck would know that??? I’ve deleted the letter so the recipe reads 3 eggs. Thanks for letting me know!!
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Terri Warmington — Reply
Hi Liz, Thank you for your suggestion. One more thing please. Do I measure my toasted pecans
Before or after I chop them ?-
Liz Berg — Reply
Hi, Terri,
Measure them after they are chopped, then toast. Happy baking!
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Terri Warmington — Reply
Thanks so much. I have never made a hummingbird cake before, so I really appreciate your response to my questions. It’s a big deal to me, because a new family member is having a birthday and secretly I am making your recipe, her favourite birthday cake. Hope she likes it ! I will definitely let you know. P.S Mine is not quite sooooo very pretty as yours.
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Liz Berg — Reply
I hope she loves it! What a nice surprise! And my family never cares how a dessert looks as long as it tastes good!
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Terri Warmington — Reply
Hi Liz, Thanks for the lovely recipe. If I make it the day before my dinner party, should I put it in the refrigerator?
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Liz Berg — Reply
Hi, Terri,
To play it safe, I’d keep it in the refrigerator. I’d pull it out an hour or so before dessert, so it has a chance to warm to room temperature to serve. Hope you enjoy!!!
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Marissa — Reply
I’ve been dreaming about this cake for a week now, Liz! It just calls to me! That fluffy frosting, super moist cake texture and the crunch of walnuts and coconut. Dessert perfection.
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Richa from Nashik Cake — Reply
The Delicacy of this cake makes me to adore it. Simple but yet very classy for any occasion. The coconut creamy part looks so fabulous . i Feel like eating whole but then keeping it mind that i have to make this cake for my mother as she love coconut cake. Its texture is really nice. Thank you for sharing this recipe. Its definitely in my list.
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Hadia — Reply
This is such a beautiful elegant cake! Never had the chance to make a Hummingbird Cake! I wish I had that slice right now!
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Megan @ Megunprocessed — Reply
I wish I had a slice now!
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Emma @ Bake Then Eat — Reply
I’m glad the book club ladies loved this cake. You really are a master of layered cakes Liz, so beautiful.
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Abbe@This is How I Cook — Reply
When I want something besides chocolate, I always think of carrot cake. This will be changing soon because this cake sounds divine!
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Sandra L Garth — Reply
This is one beauty of a cake and one of the most decadent. I have lots of picky eaters also but that won’t deter me from making this. My daughter made one for Easter and I think I’m still wearing it around my hips!
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TheKitchenLioness — Reply
Liz, your Humminbird Cake looks scrumptious – moist, delicious and very elegant! Not surprised that the members of your Book Club raved about it!
P.S.: For some reason, I am having trouble commenting on your site. It simply won´t post my comments…hope it works this time.
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Laura | Tutti Dolci — Reply
Such a gorgeous cake, Liz! Love that pretty cream cheese frosting! Glad this was a hit with your girlfriends, I know I would adore this! 🙂
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Janet Woodward — Reply
Good morning or whatever it is where you are…from Yorkshire in England. (Yes the home of Yorkshire puddings).
Just love this recipe….I have made it gluten free….and you really couldnt tell. Sorry, no photos as I had a guest take a knife to it before I thought about the photos. ….says it all…Fab cake, moist, flavoursome…easy to make. What more could you want.?
Have fun..and if in any doubt….twice!!
Janet
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Liz Berg — Reply
Thanks, Janet! Definitely a winner. Hope you have a terrific day—thanks for stopping by and taking the time to say hello :).
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Jennifer — Reply
I love the name let alone the ingredients and the look of this beautiful cake!
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Supriya Kuttty — Reply
My god!! How delicious this is! Me and my mommy love the coconut in our home actually. This cake is superb and looks so tempting in your pictures. But is it necessary to use Egg? can I make it without using egg? Looking forward to more recipes, Thanks for sharing this with us. Best wishes and Regards.
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Liz Berg — Reply
Yes, unfortunately, you’ll need to use eggs in this recipe. You could try an egg substitute, but I have no experience with those (like applesauce or a flax seed mixture), so unsure if it would work. Eggs provide some lift and structure. If you do give it a go, let me know how it turns out!! Thanks for your sweet comment 🙂
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Thao @ In Good Flavor — Reply
My ball and chain will not touch this type of cake either (but he does love banana bread). If it’s not plain chocolate or vanilla, he won’t eat it. I on the other hand LOVE everything in this cake, especially the addition of coconut! ????
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Jeff — Reply
What? No quick breads? And no muffins? How is marriage feasible under those conditions? What if you frost the muffin and call it a cupcake? Anyway, I’ve ever had hummingbird cake, and am so glad to find out that it’s not made of roasted hummingbird. Even having never had it, though, I can tell that coconut flat-out belongs in there! I’m eager to try it!
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Meghan — Reply
I love hummingbird cake and yours looks divine!! Yay for coconut! I cracked up at the fake “I’m deathly allergic” list 🙂
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Anu - My Garlic Kitchen — Reply
Your cakes are baked goods are always so stunning and delicious, and this hummingbird cake is no exception. I love all the ingredients you have used here. Wonderful share.
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John/Kitchen Riffs — Reply
Love coconut! After lemon, it might be my favorite flavor in desserts. And with a slice of this in front of me? Well, it’d definitely be the flavor of the day! This looks wonderful — thanks.
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Eva Taylor — Reply
What a gorgeous cake, we would totally love this recipe. I laughed out loud when I read “the ol’ ball and chain”!!!! We had my best friend and husband over for dinner snd I served a banana cream pie, entirely forgetting that he “doesn’t eat nuts”, it had some ground pecans in the crust. That guy cleaned off the crust and left it for dead on his plate! I should be grateful that he didn’t just push it away after one bite, it’s happened before!
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Easyfoodsmith — Reply
The cake looks irresistible!!!!
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Dawn @ Words Of Deliciousness — Reply
This cake looks super moist. I can’t think of anything that I would not like in a cake. Love the nuts, pineapple, coconut… yum!
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GiGi Eats — Reply
I’d hummmmmm all up in this bird’s cakey business, that’s for dang sure!
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Katherine | Love In My Oven — Reply
I’ve always wanted to try my hand at a hummingbird cake! Love the coconut in yours. Yum!!
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Kim | The Baking ChocolaTess — Reply
What a beautiful cake! I’m in lust! I’m like you, give me the works! 😀 Can’t wait to try this Liz!
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Catherine Pappas — Reply
Dear Lizzy, I only learned of a Hummingbird cake a few years ago and was drawn to the recipe by the name. It is a wonderful cake and I am sure all in your book club loved it! It looks delish. xoox Catherine
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gloria — Reply
I love this cake Lizzy, never I made I have to try your recipe some day, look delicious!!
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Tricia @ Saving Room for Dessert — Reply
I’ve always wanted to try this cake and yours is so pretty! Love the history too 🙂 Pinning! It looks fantastic.
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Kelsie | the itsy-bitsy kitchen — Reply
Don’t worry–you can send all your quick breads and muffins and nutty cakes down to me! In case your book club friends develop allergies too :). This cake sounds absolutely divine!
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Gerlinde/Sunnycovechef — Reply
Wow, this cake would qualify as a master piece for any celebration. You are a great baker.
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Agness of Run Agness Run — Reply
Wow! Such a palatable cake recipe! Can’t wait to give it a try, Liz! Do the bananas need to be ripe?
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Liz Berg — Reply
Yes,Agness, definitely on the riper side so you can mash them 🙂
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Cakelaw — Reply
A sensational cake!
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Claudia Lamascolo — Reply
just because it has coconut in it I want some!
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Chris Scheuer — Reply
Beautiful!! I would be afraid to have it around if there wasn’t a crowd to serve. I wouldn’t trust myself as it looks incredibly delicious (and like it came from a fine bakery)!
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All That I'm Eating — Reply
I have to admit I’ve never tried a hummingbird cake!! I love coconut though and this sounds so good.
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Angie@Angie's Recipes — Reply
Coconut is definitely a favourite. This is a very beautiful layered cake, Liz.
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Katerina — Reply
Mmm, how delicious! We all love coconut in our home!
