A light and summery cake with a cream cheese topping. Just put the dry ingredients in one bowl and the wet in another, then stir them all together and bake. You could say it’s a Hummingbird sheet cake. It tastes a bit like a carrot cake with a tropical twist!
There’s no shortage of banana cakes around here. In fact there’s quite the variety, from a peanut butter, banana and chocolate chip cake or mini air fryer banana bread for afternoon tea to healthy brownies with avocado and even a banana mug cake for two.
But this has to be my favourite (perhaps along with the pb, banana and choc chip cake!).
Why I love it and you will too
I do love the ‘tropical theme’ going on with this cake. I also love:
- It’s light without being dry (you can thank the oil and pineapple juice in it for that).
- The flavours are all distinctly there but without being overpowering.
- There’s a thick (it’s got to be thick!) layer of cream cheese frosting on the top. It tricks your mind into thinking you’re eating a carrot cake. And everyone loves carrot cake, right?
- There’s a hint of spice in the cake batter – a bit of cinnamon, and a bit of ground ginger. Such a lovely compliment to all those tropical flavours.
- It isn’t too naughty. While I wouldn’t exactly go as far as to say it’s ‘healthy’, there’s only three quarters of a cup of sugar in the whole cake. I use half olive oil and half vegetable oil instead of butter. I also use half wholemeal flour instead of all white (this works well, giving the cake a slightly nuttier flavour).
- It’s quite tall. So it’s a great cake for feeding a small crowd!
Not too bad at all!
About the ingredients
- This cake contains oil and not butter, which always means it’s easier to make as there’s no creaming of butter and sugar.
- I like to use a mixture of white flour and wholemeal. This not only makes for a healthier cake, it gives it a slightly nutty texture, too.
- Use light or dark brown sugar. But only 3/4 cup, so not the naughtiest cake in the world!
- The ‘magic’ of this cake is in the 2 whole bananas, the half cup of coconut and the whole can of pineapple in juice. Yum!
- A teaspoon of cinnamon and a teapsoon of ginger give the cake a nice warming hint of spice.
How to make it
This is a very easy cake to make. It tastes like a much more complicated cake.
All you do is mix up the dry ingredients, mix up the wet ingredients, then stir the two together.
Bake for barely half an hour, then let cool completely before adding the icing.
How to make the cream cheese icing
You need just 2 ingredients for this: cream cheese and icing sugar (2 whole cups of it!).
Sprinkle crushed walnuts or another kind of nut over the top if you like.
How to serve it
A banana sheet cake like this is a pretty good cake for a small crowd. You can easily cut it into around 16 squares as it’s pretty tall.
It would be perfect for any kind of occasion: a baby shower, a summer BBQ, a birthday party (just add candles!), a pot luck, and many more.
More easy snack cake recipes
- Addictive peanut butter cheerio bars
- Lemon bakewell slices (a slice of English tradition!)
- No bowl chocolate pecan bars
- Banana sheet cake with peanut butter fudge frosting
- Rhubarb and ginger oat slices (healthy flapjacks!)
- Or see all of my cakes!
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Coconut and pineapple banana cake (Hummingbird cake)
Ingredients (UK/Australia? Click below for grams/ml)
For the cake
- 2 cups plain flour I used 1 cup wholemeal, 1 cup white
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup dessicated or flaked coconut
- ½ teaspoon salt
- 2 small to medium ripe bananas mashed
- 2 large eggs whisked
- ¾ cup dark or light brown sugar
- ½ cup oil I used half light olive oil and half rape seed oil, but any is fine
- 8 ounces pineapple with juice, (1 can) pineapple chopped into small pieces
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
For the frosting
- 4½ ounces cream cheese
- 2 cups icing / powdered sugar
- ½ cup crushed walnuts to decorate optional
- Pre-heat the oven to 180C / 355F and line a 8 – 9 inch square (or equivalent) baking pan with baking paper.
- Combine the flour, baking powder, baking soda, coconut, and salt in a large bowl.
- Mash the banana in another large bowl, then whisk in the eggs, sugar, oil, pineapple and juice, cinnamon and ginger.
- Add the dry ingredients into the wet ingredients and stir until just combined (take care not to overmix).
- Pour into the baking pan, then bake for 25 to 30 minutes until a skewer inserted into the centre of the cake comes out more or less clean.
- Let cool in the pan for 10 minutes, then transfer to a cooling rack.
- Beat the cream cheese with a hand-held whisk, then slowly whisk in the icing / powdered sugar until you have a thick frosting. Pile on top of the cake (nice and thick!) when the cake is completely cool.