Easy Pineapple Banana Cake With Cream Cheese Frosting (Hummingbird cake)
A carrot cake-style cake with a tropical twist! This pineapple banana cake is moist, light and both subtly and beautifully flavorsome. A perfect sharing cake for summer or any time!
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
Notes
How long the cake lasts: 4-5 days if kept in an airtight container in the fridge.Freezing instructions: You can freeze the cake either well wrapped with plastic wrap/aluminium foil unfrosted or frosted in an airtight container for up to 2 months. Defrost in the fridge overnight before enjoying.Variations: Serve unfrosted as a simpler version of a classic banana sheet cake. Add crushed nuts to the batter. Add a little grated carrot, zucchini or apple to the batter. Replace the pineapple with another crushed/chopped fruit in juice, such as peach or pear. Add a different topping such as butter cream or whipped cream.Cream cheese: Take the cream cheese out of the fridge a little ahead of when you want to make the cake. This way it'll be softer and easier to combine with the powdered sugar/icing sugar for the frosting.