Easy Pineapple Banana Cake With Cream Cheese Frosting (Hummingbird Cake)
on Apr 08, 2023, Updated Apr 30, 2024
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This simple pineapple banana cake is a light and summery cake with a cream cheese topping. It’s so easy to make, and yet it’s moist and flavorful, and looks fancy enough to serve on a special occasion. You could say it’s Hawaiian style banana cake meets classic Hummingbird cake. It tastes a bit like a carrot cake, but with a tropical twist!
THIS CAKE!!
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 yummy lower sugar Greek yogurt banana muffins.
But for an afternoon tea when you’re looking to impress (without spending all day in the kitchen!), this has to be my favorite. You could say it’s a rather summery cake. But it goes down well any time of year and for any occasion.
Why you’ll love it
I do love the ‘tropical theme’ going on with this banana pineapple cake. I also love:
- So easy to make and yet easy to impress with. Simply combine the wet ingredients with the dry and bake. Cover with a thick layer of the simplest cream cheese frosting ever and you have a cake worthy of a special occasion.
- Moist and flavorful! This cake is made with ripe bananas and crushed pineapple, which add moisture and sweetness to the cake. Then there’s a hint of spice to complement the tropical flavors. The flavors are all distinctly there without being overpowering.
- It’s an easier, lighter version of a Hummingbird cake. Or even a classic carrot cake! Just one layer, and the cake batter is low in sugar with just half a cup. Also, half of the flour is whole wheat.
- Great for a small crowd. With its thick layer of cream cheese icing on top, you only need a small piece!
Fun fact: Hummingbird cake (speciality of the American South!) was named after the bird because it is so sweet that it is said to attract hummingbirds. My quick and easy one layer version isn’t so sweet, but I think you’ll find it just as delicious.
About the ingredients
Flour: I like to use a mixture of white all purpose flour and whole wheat flour. This not only makes for a healthier cake, it gives it a slightly nutty texture, too.
Baking powder and baking soda: A little of each.
Coconut: You can use dessicated coconut, shredded coconut or even flaked.
Salt: I find this essential for bringing out the other flavors.
Cinnamon and ginger: I’ve increased the amount of both of these warm spices since an earlier version of the recipe. I suggest adding a whole tablespoon of each to the cake batter. They complement the tropical flavors perfectly!
Bananas: This recipe includes a whole cup of mashed banana, which is around 2 medium to large bananas. It’s best to use really ripe bananas for maximum flavor and sweetness.
Eggs: You’ll need 2 large.
Brown sugar: I experimented with the amount of sugar in the batter and landed on just half a cup. Since there’s powdered sugar (icing sugar) in the frosting, the cake is definitely sweet enough without being overly sweet.
Oil: I usually use either vegetable oil such as canola oil, or a mixture of vegetable oil and olive oil. If you like, you can use melted coconut oil, or even melted butter instead if you prefer the flavor.
Pineapple: The perfect option here is crushed pineapple in juice. If you can’t find crushed pineapple, it’s fine to use chopped pineapple instead. If you have a food processor, pulse it for a second or two to finely chop.
For the simple cream cheese frosting
You only need 2 main ingredients for this – cream cheese and powdered (icing) sugar. I do also like to add a tiny bit of salt and vanilla for an extra delicious result.
Optional: Walnuts, pecans or another crushed nut for the top of the cake if you like.
How to make pineapple banana cake
The step-by-step guide below should help you make the recipe perfectly first time. Scroll down to the end for the full recipe including ingredient amounts.
This is a very simple version of a Hummingbird cake. 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. In detail, here’s what you do.
Firstly, prepare the baking pan by lining with baking paper. I like to spray a little oil into the pan to help the paper to stick to it.
Next, add all of the dry ingredients to a large bowl.
Then mash the overripe bananas in a large jug or medium sized bowl.
Add the eggs, brown sugar, oil and pineapple (so all the ‘wet’ ingredients).
Pour the wet ingredients into the dry.
Mix together (I like to use a silicon spatula for this) until ‘just’ combined.
Pour the batter into the pan and smooth the top. Bake the delicious coconut pineapple cake for 25 to 30 minutes or until a tooth pick or skewer comes out clean.
See here before and after baking!
Remember to let cool completely before spreading over the quick cream cheese topping.
How do you make that, you ask? It’s so easy! Just slowly combine the powdered sugar with the softened cream cheese and a little vanilla and salt if you like. You’ll know when it’s done! The frosting will be creamy and perfectly smooth.
Helen’s Top Tips
- Always keep ripe bananas in your freezer for this banana cake with pineapple and coconut, and other banana cakes you like to make. I simply throw them in there whole with the skin still on, then defrost until soft enough to mash (it doesn’t take long!).
- As always when making a cake, don’t overmix the batter. Otherwise the cake can end up dense and chewy. Stir the mixture until just combined.
- It’s best to take the cream cheese out of the fridge a while before you start baking so that it’s easier to combine with the powdered sugar when you make the frosting.
- Add the powdered sugar to the cream cheese gradually so that it doesn’t splatter all over!
How to serve
This delicious tropical banana coconut cake is a great cake for serving a small crowd. You can easily cut it into around 16 squares as it’s quite rich with the cream cheese frosting on top.
It’s perfect for any kind of occasion when you want to impress but you only want to make a one layer cake (no fussy layer cakes today, thank you!). I’m thinking a baby shower, a summer BBQ, a birthday party (just add candles!), a pot luck, and many more occasions.
Since it already has frosting on top, you don’t need to serve anything else with it. But I won’t tell if you want to add a little scoop of vanilla ice cream or a drizzle of cream on the side!
Variations
For a simpler take on this delicious banana, pineapple and coconut cake, it’s actually moist and tasty enough to serve without the cream cheese frosting if you prefer.
For a little crunchy texture, you can also add crushed nuts (walnuts or pecans work perfectly) both on top of the icing and inside the cake batter.
I no longer include nuts when I make this cake since we have an allergy in the house. Instead, I either sprinkle toasted coconut or dried rose petals over the top of the icing, or just leave it plain.
Since this cake already tastes a little like a carrot cake, why not add some grated carrot (or zucchini or apple!) to the batter? Try 1 carrot or half a zucchini and/or 1 apple. Squeeze out as much water as you can before adding the grated vegetable or fruit.
What about using a different topping? How about whipped cream with a little powdered sugar, or a simple buttercream?
Recipe FAQ
Since it’s a moist cake, it will taste great for up to 4 to 5 days if kept in an airtight container in the fridge.
Yes, you can. Freeze either well-wrapped in a double layer of plastic wrap/aluminium foil or in an airtight container, either frosted or before frosting, for up to 2 months. Let defrost in the fridge before serving.
You can, but you may need to add a little more moisture to the batter to compensate for the lack of juice. Simply add around a third of a cup or 80ml of water, milk or even juice.
Yes, you can, but it’s best to replace it with another chopped fruit with juice such as canned peaches or pear.
Yes, it’s no problem at all to leave out the coconut. You could just omit it, or replace it with some crushed nuts.
More easy snack cake recipes
- Everyone loves these peanut butter cheerio bars. So easy to make, and perfect for picnics and parties.
- This Nutella cake is easy but impressive with the swirls of Nutella and crunchy hazelnuts on top!
- Got an air fryer? Love banana bread? You’ll be amazed how good this mini air fryer banana bread is!
- Banana and peanut butter are also a match made in heaven! These banana peanut butter bars is another banana sheet cake that everyone will love.
- Got apples? Love ginger? These sticky apple ginger cake bars are delicious! Or try this delicious Italian apple cake that no one will believe was so easy to make.
Easy Pineapple Banana Cake With Cream Cheese Frosting (Hummingbird cake)
Equipment
Ingredients
For the cake
- 2 cups all purpose flour, I like 1 cup white and 1 cup whole wheat.
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup coconut, shredded, desiccated or flaked
- ¾ teaspoon salt
- 2 medium to large ripe bananas, mashed
- 2 large eggs, whisked
- ½ cup brown sugar, dark or light
- ½ cup oil, I often use half light olive oil and half canola (or vegetable) oil, but any is fine.
- 1¼ cups crushed pineapple, (10 ounces) in juice (or canned pineapple chopped into small pieces with about ⅓ cup of the juice)
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 1 teaspoon vanilla, optional
For the frosting
- 4½ ounces cream cheese, (½ cup)
- 2 cups icing / powdered sugar
- 1 teaspoon vanilla, optional
- ½ teaspoon salt
- ½ cup crushed walnuts to decorate, optional (or a little toasted coconut)
Instructions
- Pre-heat the oven to 340F (170C). 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.2 cups all purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ cup coconut, ¾ teaspoon salt
- Mash the banana in another large bowl, then whisk in the eggs, sugar, oil, pineapple and juice, cinnamon and ginger and vanilla if using.2 medium to large ripe bananas, 2 large eggs, ½ cup brown sugar, ½ cup oil, 1¼ cups crushed pineapple, 1 tablespoon ground cinnamon, 1 tablespoon ground ginger, 1 teaspoon vanilla
- Add the wet ingredients into the dry ingredients and stir until just combined (take care not to overmix).
- Pour into the baking pan, then bake for 25 to 35 minutes or 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 powdered sugar/icing sugar, salt and vanilla (if using) until you have a thick frosting. Pile on top of the cake (nice and thick!) when the cake is completely cool.4½ ounces cream cheese, 2 cups icing / powdered sugar, ½ cup crushed walnuts to decorate, 1 teaspoon vanilla, ½ teaspoon salt
- Sprinkle over crushed walnuts (if using) or toasted coconut, or leave plain.½ cup crushed walnuts to decorate
How much is .5 coconut?
Oh sorry, Donna, that’s a typo – it should say 40 grams of shredded or dessicated coconut. It’s about half a cup. I hope you enjoy the cake!
Yes made it for a shared lunch for us nurses on Saibai Island outer Torres Strait far north Queensland. It went down a treat
Oooh, this has made my day, Ronnie. Thank you so much for letting me know!
I made this cake today, it was good, but I found it lacked something. I wonder if a bit of vanilla would’ve helped.
Hello Iris! I’m really happy you enjoyed the recipe. Definitely go ahead and add a teaspoon of vanilla. I’m planning to look at this recipe again soon so will see if it needs any more tweaks 🙂
Hi Helen, I thought I would let you know I made this cake last night to take to my friend today for her birthday I used sugars more suitable for a diabetic as her husband is one and I am boarderline. so used monkfruit brown sugar and part monkfruit Icing sugar and ordinarary icing sugar with cream cheese icing. It was a lovely cake and not to sweet. I wondered if next time I might use crushed pineapple as that is what is usually in my cupboard. Really nice cake and definitely will make it make it again. I hope you and your family have a lovely trip to the UK and have a great holiday. Merry Xmas and Happy new year to you and your family. I hope to talk to my daughter who lived Boyou Western Australia on Xmas Eve as she is working Xmas day
Hello Ngaere! This is so lovely to hear! I’m so happy you managed to adapt the cake to your friend’s needs, and it turned out well. Thank you so much for the good wishes. Merry Christmas to you and family, too!
I’m planning to make a 9X13 cake.
It was mentioned. But the the recipe says to put in an 8” pan. So do I need to double the recipe for the 9X13?
Can’t wait to make this.
I have a recipe for Carrot Cake that everybody calls “ The Bomb Carrot Cake”..
It’s made with Baby Food Carrots.
Hello Sherry, I’m so happy you’re going to give this cake a go! I’m afraid I haven’t tried scaling it to fit that kind of pan, but here’s a helpful article to help you try it. I hope it turns out well and let me know how it goes! https://www.seriouseats.com/how-to-resize-cake-recipes-to-fit-any-pan
I read the recipe three times to see if I did something wrong, but I didn’t. And the cake is very blah. No deliciousness just surprisingly plain and a little dry.
Sorry to hear this, Laura! This cake usually gets great reviews so it just might not be for you. You could try again and bake for a little less time since every oven is different. Otherwise, thanks for the feedback all the same 🙂
Thumbs up recipe that I used as the base to use up some fresh cut pineapple, mango and plantain bananas I had that need to be used. The later 2 fruits were on the overripe side.
I figured since others mentioned using various other produce items (ie. Carrots, apples, zucchini, etc.), why not! I did measure out the amount of fruits to reflect the amounts listed in the recipe. and added the walnuts into the batter, like my favorite carrot cake-like cakes have in them. Followed the remained of the recipe as written.
With being empty nesters, I’ve gone to baking in cupcake size. Easier to serve and I freeze the majority for later, 15 minute thaw and serve for ourselves or guests.
I used my trusted and favorite cream cheese frosting recipe that reduces the overly sugary taste and texture. The couple added ingredients are butter and vanilla. I use a 4 to 1 ratio of cream cheese to butter so to the 4 oz. of cream cheese I added 1 oz. of softened butter plus half teaspoon of vanilla. The added butter required about half cup more confectioners sugar.
It made 18 nice sized cupcakes that were baked for 20 minutes.
Very yummy and I’m calling the cupcakes, “Tropical Island Cupcakes”
Blessings to all!
Hello and thank you so much for the detailed feedback! I love that you’ve already made this recipe your own. You sound like an experienced baker who knows exactly what they’re doing, but I think you did a great job here! I tend to go for lower sugar these days whenever I can, so I like the sound of your cream cheese frosting. Tropical island cupcakes is a perfect name for these! Blessings to you too, and I hope you have a great weekend.
Thank you Helen, I do enjoy time in the kitchen cooking and baking.
I neglected to mention that I did reduce the sugar to half a cup.
I figured with all the sweet fruits in the recipe and frosting, reducing the sugar wouldn’t be noticed and it wasn’t… they tasted just as I’d hoped.
That’s so helpful to know, Jo – these days I add as little sugar to my recipes as I can get away with. This recipe is one of my older ones but it’s really useful to hear that reducing the sugar works well. Thank you!
Wow! Cake was delicious. So easy to make, from mixing to baking. Thank you so much💗
Hello Sanita! Yes, it’s a good one, isn’t it? One of my favourite cakes, especially as summer approaches. So glad you enjoyed it! 🙂
Absolutely amazing recipe – thanks for sharing! Much less sugar than the majority of Hummingbird cake recipes, and still plenty, especially with the frosting. Saved to my Favorites.
Hi Rachelle! I”m so glad you enjoyed it! These days I always try to use the least amount of refined sugar possible in my cakes. You’re right – this doesn’t need more with the sweet frosting. Thank you so much for the feedback! In fact, you’ve made me want to make this again myself soon 😉
Liked the cake a lot. The cream cheese base icing works very well with the cake. It is a big cake so split the butter into 2 cake pans and sill baked it for 35 min.
If u exchainge the benana with a finly grated carrot u can make a delicious carrot cake.
Hello Quentin! Thanks for the feedback. You’re right it’s a big cake – great for feeding a crowd, or as you say splitting into two. Good to know the cook time was the same. I love your idea of making this into a carrot cake. Actually I think finely grated zucchini and/or apple would work too. You’re making me want to do some experimenting now!
That’s a big cake. Setting the timer for an hour. No way will it be cooked in 1/2 hour. Got it in an 8″ tin.
Hi Melisse! How did it turn out? My cake is always cooked within 35 minutes 😉
Hi
I made this cake yesterday for the first time and because I havej a fan oven I cooked it at 20c less as the advert says only 180c and that’s for a normal oven but I ended up throwing the cake away as it was soggy in the middle
Thanks for the feedback! Yes, definitely cook at the stated temperature, not lower. I’ll add a note to the recipe! 🙂
Super yum! Love the tropical flair. My daughters are in love with anything pink right now (2 and 4 years old) so I added a strawberry purée reduction to the batter. Made the cake a great pink color and the flavor went really well with the banana. Also, didn’t have any coconut on hand so I used coconut oil and though it wasn’t pronounced at least some of the coconut flavor was in the cake. Did a whipped buttercream frosting made with coconut milk to compensate and wow, the flavors were spot on. Can’t wait to experiment with this one…next time trying a mango/papaya purée in the frosting for a super tropical extravaganza. Thanks!
Hi Steven, thank you so much for your detailed review and rating. I love that you experimented by adding strawberry puree – it’s really helpful to hear that it worked. I bet mango would go brilliantly.
This cake is amazing!!!
I made just a few adjustments, but I loved it!!!!
I added a bit more of sugar, the juice of half a lemon and I made a lemon, ginger and sugar glaze for the top.
thanks =)
Hi Dai! Oh yes, this cake is a winner, isn’t it? I love it too. I love that you made a yummy glaze for it. I bet it was even more heavenly than it is anyway! Thanks so much for reporting back!
It’s in the oven now, really excited to try it! I went a bit rogue adding chopped hazelnuts and a bit of nutmeg as I had no ground ginger. Wish me luck 🙂
Ooh you devil, you! I think the nutmeg will go great. Hope it turned out well! 🙂
Is this cake still sweet? Could I reduce the sugar further? I don’t have a very sweet tooth
Hi Jess! It is sweet but not overly so. You could definitely go ahead and reduce the sugar a bit more. I haven’t tried it with even less sugar but I think the recipe would still work out fine and the cake would still taste delicious.
Pop back and let me know how you get on if you remember!