Last year, I went to my friend's place and she just finished baking a Hummingbird Cake (banana-pineapple spice cake) - something I was not familiar with. It was nice and I thought it's something my husband would love. I started to search for the recipe and did some trial and error to finally settle with this recipe.
Ingredients for the cake
2 cup all purpose flour
1/2 cup caster sugar
1/2 cup brown sugar
1 tsp ground cinnamon
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 ripe bananas
1 cup melted butter (or vegetable oil)
2 extra-large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup diced fresh pineapple
1/2 cup desiccated coconut
100 gr pecans
Ingredients for the frosting
227 gr cream cheese, at room temperature
110 gr unsalted butter, at room temperature
1 teaspoon vanilla extract
1 1/2 cup sifted icing sugar
Method
1) Preheat the oven to 350 degrees F (180 degree C) and butter a 9-inch round cake pan. If you don't use non-stick pan, you may want to butter the pan, then line it with baking paper, then butter, then flour the pan.
2) Melt the butter in a pan. In a small bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas. Add the eggs and vanila extract. Stir well.
3) Sift together the flour, sugar, desiccated coconut, cinnamon, baking soda, baking powder, and salt. Mix well.
4) Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well. Mix.
5) Fold in the pineapple. Mix well.
6) Pour the batter into the pan. Bake for 50 to 55 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.
7) In the meantime, make the frosting by mixing the cream cheese, butter, and vanilla in the bowl using an electric mixer until just combined. Add the sifted sugar and mix until smooth.
8) Spread the frosting evenly on the top and sides of the cake. Decorate as you wish.
Happy Baking! :-)