The woman who does my eyebrows told me about Hummingbird Cake, which means I hear about cakes in the best places. She told me it was her favorite kind of cake, and I had never heard of it. So of course I ask, and she says it has pineapple in it. Alright, I can get behind that. And it’s not even a pineapple upside down cake! Rumor has it, hummingbird cake is a southern thing. Well, the 2 southern baking cookbooks I have didn’t even mention the recipe, so now I don’t know who to believe.
I mean, I could just check wikipedia… ooh, it’s Jamaican? *travels down wikipedia rabbit hole*
Okay so wait – this is actually really cool. Hummingbird Cake was a food advertisement to get people to travel to Jamaica. They exported the recipe and the cake and told people to come visit. I just magically got advertised to by Jamaica. I am so impressed right now. Anyway, let’s get to the cake.
Looking online, I found an apt comparison: Hummingbird Cake is Carrot Cake’s more likeable cousin. Exactly!
I was initially going to use a recipe out of one of my books, but I ended up not liking it as much. Maybe because it had carrot in it still, but mainly because it called for safflower oil and guess what I didn’t have. Instead of subbing, I just found a new recipe on Food52.
As an aside, back when my hair wasn’t several colors, I thought this little lady looked just like me! This little momiji doll named Cupcake (which is what I use as a video game character name basically always) was a perfect addition to my kitchen. I love these little buddies, mostly because I got my first one from my Dad back in college and now all of the ones I have remind me of that one (for the record, it was funny girl!).
So of course, her name is Cupcake, I made cupcakes. It had to happen.
I need that hat though, it’s perfect.
One last thing on the coconuts and actual nuts part of this recipe. I wanted to add pecans, I did. But the whole not having pecans part prevented me from doing that. I think some crushed up pecans would add some welcomed crunch to the recipe, but it totally doesn’t need them if you aren’t into nuts. And the coconut part? If you’re super not into coconut, and I know some people who abhor it (yeah Vinnie, I know) – you can leave it out pretty easily. It added more texture than taste to this recipe in my opinion, but it’s still just as good.
I hope you guys are into this! It’s really fresh tasting and keeps better than most cupcakes do because of the banana. I’ve found that most things that have a boatload of banana in them get better over the course of a few days before they start to get stale. I’ll call it the banana principle from now on, because why not.
Another recipe that follows the banana principle? This banana coffee cake. For real though. That thing was good forever.
Until next recipe, I’m Rhi and I baked a thing. 🙂
By July 29, 2016Published:
- Yield: 36 Cupcakes (36 Servings)
- Cook: 20 mins
A little tropical fresh flavor for a hot summer day. Or whenever you want to make a cake with pineapple and banana in it, I won't judge.
- 3 cups all purpose flour
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 2 1/4 cup granulated sugar
- 1 1/4 cup canola oil for a healthier version, sub with applesauce
- 3 eggs large
- 2 tsp vanilla extract
- 1 cup crushed pineapple drained
- 4 bananas ripe
- 3/4 cup shredded coconut (optional)
- 1/2 cup unsalted butter softened
- 16 oz cream cheese softened
- 1 tsp vanilla
- 3 cups confectioner's sugar
- Preheat your oven to 325°F and line a cupcake tin with your favorite liners
- n a small bowl, whisk the flour, baking soda, salt, and cinnamon
- In an electric mixer or big mixing bowl, mix together the sugar, oil, eggs, and vanilla until mixed. Then add the pineapple, banana & coconut. Make sure to break up clumps of banana - I found it helped by just breaking banana pieces into the batter slowly.
- Add the dry ingredient/flour bowl to the wet ingredients in 3 additions, scraping down the bowl inbetween.
- Bake for 20-22 minutes, cool em off to frost!
- For the frosting: Make sure your butter & cream cheeses are room temperature. Whip the cream cheese so there are no clumps.
- Add the softened butter to the cream cheese & whip up with a hand mixer until combined. Then add the sugar & vanilla. If your frosting is a little on the yellow side, add a bit more sugar to even it out and whip it until it's white and fluffy.
- Frost, share and eat!