Ingredients:

  • 3 cups All-Purpose Flour (sifted)
  • 1 ½ cups Granulated Sugar
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Fine Sea Salt (for cake)
  • ¾ cup Neutral Oil (Canola or Vegetable)
  • 3 Large Eggs (room temperature)
  • 1 teaspoon Pure Vanilla Extract (for cake)
  • 1 ½ cups Very Ripe Bananas (mashed, about 3 large)
  • 1 (20 oz) can Crushed Pineapple (drained very well)
  • 1 cup Chopped Pecans or Walnuts (toasted lightly, optional)
  • 1 cup (2 sticks) Unsalted Butter (for frosting)
  • 8 oz block Full-Fat Cream Cheese (cold, cut into cubes)
  • 4 cups Powdered Sugar (sifted)
  • 2 teaspoons Pure Vanilla Extract (for frosting)
  • ¼ teaspoon Fine Sea Salt (for frosting)
  • 1–2 tablespoons Milk or Heavy Cream (if needed)

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch cake pans, lining the bottoms with parchment circles.
  2. In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt. Ensure dry ingredients are thoroughly combined.
  3. In a separate medium bowl, whisk the oil, eggs, and 1 teaspoon vanilla extract until just combined.
  4. Pour the wet mixture into the dry ingredients. Mix on low speed (or by hand) until just combined. Do not overmix.
  5. Gently fold in the mashed bananas, the well-drained crushed pineapple, and the chopped nuts (if using).
  6. Divide the batter evenly between the prepared pans. Bake for 35–40 minutes, or until a toothpick inserted into the centre comes out clean.
  7. Let the cakes cool in the pans on a wire rack for 15 minutes. Invert them, peel off the parchment, and allow them to cool completely (at least 2 hours) before frosting.
  8. To make the frosting: Melt the 1 cup of butter in a saucepan over medium heat. Continue cooking, swirling occasionally, until the foam subsides and brown bits form at the bottom, giving off a nutty aroma (5–8 minutes). This is the brown butter.
  9. Immediately pour the brown butter (including the browned bits) into a separate bowl and refrigerate until it solidifies to the consistency of soft, spreadable butter (about 45–60 minutes).
  10. Place the softened brown butter and the cold, cubed cream cheese into a stand mixer. Beat until smooth and combined.
  11. Gradually add the sifted powdered sugar, 2 teaspoons vanilla, and ¼ teaspoon salt. Beat on low speed until incorporated, then increase to medium-high and whip for 2–3 minutes until the frosting is light and fluffy. Add milk if the frosting is too stiff.
  12. Assembly: If needed, level the cake tops flat. Place the first layer onto a serving plate. Spread one-third of the frosting evenly over the top.
  13. Top with the second layer. Apply a thin layer of frosting around the entire cake (the 'crumb coat') and refrigerate for 15 minutes.
  14. Apply the remaining frosting for the final coat. Decorate the Hummingbird Cake with extra chopped pecans, cinnamon, or toasted coconut.