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Robin Ward

Hummingbird Snacking Cake

A Sweet Little Hummingbird Snacking Cake – Moist banana-pineapple cake with toasted pecans, warm cinnamon spice & a luscious cream cheese frosting. Sweet & nutty!
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Prep Time 10 minutes
Cook Time 35 minutes
Course: Dessert
Cuisine: #Jamaican, Southern
Ingredients Equipment Method Notes

Ingredients
  

  • ½ (100g) cup granulated sugar
  • 2 large eggs
  • ½ (95 g) cup neutral oil (I used avocado oil)
  • 1 8 oz/225g can juice-packed crushed pineapple, drained (about ¾ cup) (Alternatively, incorporate finely chopped fresh pineapple to intensify the pineapple flavor.)
  • ½ (125g) cup mashed very ripe banana (about 1½ bananas)
  • ½ tsp fine sea salt
  • ¼ tsp ground cinnamon
  • ¼ tsp freshly grated nutmeg
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • 1½ cups all-purpose flour
  • ½ (55g) cup chopped toasted pecans, divided

Equipment

  • 8 x 8 round or square baking pan
  • parchment paper

Method
 

  1. Position a rach in the center of the oven and preheat to 350℉. Coat an 8 x 8-inch baking pan with cooking spray or brush with oil. Line the pan with a strip of parchment paper that hangs over two of the edges.
  2. In a large bowl, whisk the sugar and eggs until pale and foamy, about 1 minute. Add the oil, pineapple, banana, salt, cinnamon, and nutmeg and stir until combined.
  3. Whisk in the baking powder and baking soda. Fold in the flour and ¼ cup (27g) of the pecans with a spatula and mix until well combined.
  4. Spoon the batter into the prepared pan and smooth the top. (Sprinkle the remaining ¼ cup (27g) pecans over the top if NOT frosting the cake.)
  5. Bake the cake until puffed and golden and a tester inserted into the center comes out clean or with a few moist crumbs, 35-40 minutes.
  6. Allow the cake to cool in the pan on a rack for about 15 minutes. Next, carefully lift the cake out using the parchment paper and place it on a rack to cool completely. If desired, transfer the cake to a cake stand before frosting.
    While the cake cools, prepare the cream cheese frosting. You may skip the ¼ cup (27g) pecans sprinkled over the batter before baking, or keep them to garnish the frosted cake. Once frosted, store the cake loosely covered in the fridge for up to 4 days.

Notes

For a strong pineapple flavor, use fresh pineapple and chop it finely. If you want an easier option, use canned pineapple instead—it will give the recipe a more banana-forward flavor. Both options taste great, so choose the one that works best for you!
 
Toasting pecans in a skillet is quick and easy! Here's how to do it:
  1. Prepare the skillet: Place a dry skillet (no oil or butter needed) over medium heat. Let it warm up for a minute or two.
  2. Add the pecans: Spread the pecans evenly in the skillet, making sure they’re in a single layer for even toasting.
  3. Toast the pecans: Cook the pecans for 3–5 minutes, stirring frequently or tossing them to prevent burning. You’ll know they’re ready when they turn slightly darker, smell fragrant, and have a nutty aroma.
  4. Cool the pecans: Once toasted, transfer them to a plate or tray to cool completely. This stops the toasting process and helps them crisp up.