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Jamaican Hummingbird Cake

A delightful dessert bursting with tropical flavors, featuring bananas and pineapples.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12
Course: Dessert
Cuisine: Jamaican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 large eggs
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup crushed pineapple drained
  • 2 cups mashed ripe bananas about 4 bananas
  • 1 cup chopped pecans or walnuts optional

Equipment

  • Two 9-inch round cake pans
  • Mixing bowls
  • Whisk or electric mixer
  • Rubber spatula
  • Cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour the two 9-inch round cake pans.
  3. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.
  4. In another bowl, beat the eggs, oil, and vanilla extract until well combined.
  5. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
  6. Fold in the crushed pineapple, mashed bananas, and nuts if using.
  7. Divide the batter evenly between the prepared pans and smooth the tops.
  8. Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
  9. Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes.

Notes

For an even moister cake, wrap the cooled cakes in plastic wrap and let them sit overnight before frosting.