Brown Sugar Pineapple Banana Cake

piece of cake 2

aka hummingbird cake.

Supposedly named so due to the totally absurd and totally awesome amount of sweetness contained within.

Time to get down with your inner hummingbird.

Did you know these genius aviators fly around seeking out the highest percent sugar composition in the surrounding flowers and then drink only that select nectar?

If we recreated this exercise using human “nectar” featured on a dessert table, this cake would be where we would all settle.  I wonder if hummingbirds lay the smackdown on other hummingbirds who try to infringe on their chosen nectar.  Well, seeing as it’s an experiment and all, I say that the laying of smackdown is indeed permitted.  And you will need it while you try to fight off competing hunters.

Now, please don’t take all this to mean that the cake is cloyingly sweet and flavorless.  No, no.  It is more an example of  variety of sources of sugar flavors.  For example, instead of just plain old sugar as a sweet ingredient, it contains both white and molasses-laced brown sugar, overripe bananas and pineapple.

Oh, and then it’s topped with a perfectly paired, dreamy layer of brown sugar buttercream.

Hummingbirds wish they could put frosting on their nectar.

bowls 2

Moist and magnificent with tiny pockets of mashed banana and golden pineapple, this cake will bring any creature flying to your kitchen door….even the uninvited, roommate-shaped ones.

So get to flappin- or whisking.  I think whisking may be more productive in this case.

sugar 2

Go a little nutty.

batter and nuts 2

Cool and cut.

Lay some smackdown.

Eat a victory piece.  MMmmmm…

Hummingbird Cake Collage

Brown Sugar Pineapple Banana Cake

Adapted from Key Ingredient via Back in the Day Bakery

  • 1 1/2 C flour
  • 1/2 tsp baking soda
  • 3/4 tsp cinnamon
  • 1/2 tsp fine sea salt
  • 1/2 C sugar
  • 1/2 C brown sugar
  • 1/2 C plus 2 T grapeseed oil
  • 1 egg plus 1 egg yolk
  • 1 1/2 tsp vanilla
  • 1 C mashed, overripe bananas
  • 1/2 – 8oz can crushed pineapple, drained
  • 3/4 C shopped pecans


  1. Preheat oven to 350F.  Grease a 9-inch round cake pan.  Line it with parchment and then grease it again.
  2. Whisk together the flour, baking soda, cinnamon and salt and set aside.
  3. In a separate bowl, beat sugar and oil with a whisk until completely combined.  Beat in egg and yolk separately, beating between additions.  Add vanilla, banana and pineapple and stir until just combined.
  4. Add the dry mixture to the wet and fold it in.  Stir in pecans and then pour batter into the prepared cake pan.
  5. Bake 20-30 min until a toothpick comes out barely clean and just moist.  Remove from oven and cool 10 minutes.  Then invert cake and allow to cool on a rack until room temperature.
  6. Frost with a cream cheese or this highly recommended brown sugar frosting.  Enjoy!
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