A three-layer celebration cake built on mashed banana, crushed pineapple, and chopped pecans, spiced with cinnamon and allspice. The crumb is dense and moist, the frosting a generous cream cheese buttercream lightened by icing sugar and finished with a scatter of pecans on top. Yielding twelve portions, it makes a reliable centrepiece for a gathering.
30ml
225g
300g
300g
1tsp
1tsp
0.5tsp
0.5tsp
3piece
240ml
3.5tsp
3piece
180g
115g
500g
400g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 30ml | — | — | |
| 2 | | 225g | — | — | |
| 3 | | 300g | — | — | |
| 4 | | 300g | — | — | |
| 5 | | 1tsp | — | — | |
| 6 | | 1tsp | — | — | |
| 7 | | 0.5tsp | — | — | |
| 8 | | 0.5tsp | — | — | |
| 9 | | 3piece | — | — | |
| 10 | | 240ml | — | — | |
| 11 | | 3.5tsp | — | — | |
| 12 | | 3piece | — | — | |
| 13 | | 180g | — | — | |
| 14 | | 115g | — | — | |
| 15 | | 500g | — | — | |
| 16 | | 400g | — | — |
Turn the oven to 180 °C and let it heat fully.
Brush the inside of the first 20 cm round cake tin with 2 teaspoons of the vegetable oil.
Vegetable oil · 10 ml
Line the base with a circle of baking paper.
Brush the inside of the second 20 cm round cake tin with 2 teaspoons of the vegetable oil.
Vegetable oil · 10 mlLine the base with a circle of baking paper.
Brush the inside of the third 20 cm round cake tin with 2 teaspoons of the vegetable oil.
Vegetable oil · 10 mlLine the base with a circle of baking paper.
Tip the crushed pineapple into the small bowl.
Tinned crushed pineapple · 225 g
Tip it into the sieve over the sink and press with the back of the spoon to squeeze out the juice.
Throw away any juice left in the bowl.
Sift the flour into the large mixing bowl.
Plain flour · 300 g
Add the caster sugar.
Caster sugar · 300 gAdd the bicarbonate of soda.
Bicarbonate of soda · 1 tspAdd the cinnamon.
Ground cinnamon · 1 tspAdd the allspice.
Ground allspice · 0.5 tspAdd the salt.
Salt · 0.5 tspWhisk until evenly mixed.
Crack the eggs into the medium mixing bowl.
Egg · 3 piece
Pour in the sunflower oil.
Sunflower oil · 240 mlAdd 3 teaspoons of the vanilla.
Vanilla extract · 3 tspLay the bananas on the chopping board.
Ripe banana · 3 piece
Put the bananas in a second medium mixing bowl.
Mash them with the fork until smooth, with only small lumps.
Pour in the egg and oil mixture.
Lay 150 g of the pecans on the board.
Pecans · 150 gPour the wet fruit mixture into the dry mix.
Fold together with slow, sweeping strokes until no dry flour remains.
Fold them gently through.
Spoon a third of the batter into the first tin and level it with the palette knife.
Spoon half of what is left into the second tin and level it.
Scrape the rest into the third tin and level it.
Put the first tin in the oven.
Put the second tin in the oven.
Put the third tin in the oven.
Bake for about 28 minutes, until deep golden and a skewer pushed into the centre comes out clean.
Bake the second sponge alongside it the same way.
Bake the third sponge alongside it the same way.
Take the first tin out of the oven.
Take the second tin out of the oven.
Take the third tin out of the oven.
Leave the sponges to cool in their tins for 10 minutes.
Run the palette knife round the first tin, turn the sponge out onto a wire rack and peel off the paper.
Run the palette knife round the second tin, turn the sponge out onto a second wire rack and peel off the paper.
Run the palette knife round the third tin, turn the sponge out onto a third wire rack and peel off the paper.
Leave the layers to cool completely, at least an hour.
Put the soft butter in a clean large mixing bowl.
Unsalted butter · 115 gBeat until very pale and fluffy.
Add the cream cheese.
Full-fat cream cheese · 500 gBeat until smooth.
Sift in the icing sugar a third at a time, beating gently after each.
Icing sugar · 400 gAdd the last half teaspoon of vanilla.
Vanilla extract · 0.5 tspBeat until light, smooth and spreadable.
Cover the bowl with cling film.
Put the bowl in the fridge.
Chill for 15 minutes to firm up slightly.
Set the first cake layer on the cake stand.
Spread a quarter of the frosting over it, right to the edges.
Spread another quarter of the frosting over it.
Cover the top and sides with the rest of the frosting in long, smooth strokes.
Lay the last 30 g of pecans on the board.
Pecans · 30 gScatter them over the top of the cake.
Cut into 12 slices, wiping the knife between cuts.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Turn the oven to 180 °C and let it heat fully.⏱ 15 min |
| 2 | 10 ml | | Brush the inside of the first 20 cm round cake tin with 2 teaspoons of the vegetable oil.⏱ 20s |
| 3 | — | | Line the base with a circle of baking paper.⏱ 30s |
| 4 | 10 ml | | Brush the inside of the second 20 cm round cake tin with 2 teaspoons of the vegetable oil.⏱ 20s |
| 5 | — | | Line the base with a circle of baking paper.⏱ 30s |
| 6 | 10 ml | | Brush the inside of the third 20 cm round cake tin with 2 teaspoons of the vegetable oil.⏱ 20s |
| 7 | — | | Line the base with a circle of baking paper.⏱ 30s |
| 8 | 225 g | | Tip the crushed pineapple into the small bowl.⏱ 10sResultTinned crushed pineapple |
| 9 | — | | Tip it into the sieve over the sink and press with the back of the spoon to squeeze out the juice.⏱ 1 min 30sResultDrained pineappleused in step 27 |
| 10 | — | | Throw away any juice left in the bowl.⏱ 5s |
| 11 | 300 g | | Sift the flour into the large mixing bowl.⏱ 40sResultPlain flour |
| 12 | 300 g | | Add the caster sugar.⏱ 10sResultPlain flour and caster sugar |
| 13 | 1 tsp | | Add the bicarbonate of soda.⏱ 5sResultFlour, sugar and bicarbonate |
| 14 | 1 tsp | | Add the cinnamon.⏱ 5sResultSpiced flour |
| 15 | 0.5 tsp | | Add the allspice.⏱ 5sResultSpiced flour with allspice |
| 16 | 0.5 tsp | | Add the salt.⏱ 5sResultUnmixed dry ingredients |
| 17 | — | | Whisk until evenly mixed.⏱ 40sResultDry cake mix |
| 18 | 3 piece | | Crack the eggs into the medium mixing bowl.⏱ 20sResultEgg |
| 19 | 240 ml | | Pour in the sunflower oil.⏱ 10sResultEggs and oil |
| 20 | 3 tsp | | Add 3 teaspoons of the vanilla.⏱ 5sResultEggs, oil and vanilla |
| 21 | — | | Whisk until evenly combined.⏱ 40sResultEgg and oil mixtureused in step 26 |
| 22 | 3 piece | | Lay the bananas on the chopping board.⏱ 5sResultRipe banana |
| 23 | Ripe bananastep 22 | | Peel the ripe banana⏱ 30sResultPeeled banana |
| 24 | Peeled bananastep 23 | | Put the bananas in a second medium mixing bowl.⏱ 5sResultPeeled banana |
| 25 | — | | Mash them with the fork until smooth, with only small lumps.⏱ 1 min 30sResultMashed banana |
| 26 | Egg and oil mixturestep 21 | | Pour in the egg and oil mixture.⏱ 10sResultBanana and egg mixture |
| Mashed bananastep 25 | |||
| 27 | Drained pineapplestep 9 | | Add the drained pineapple.⏱ 10sResultBanana, egg and pineapple |
| 28 | — |  | Stir until evenly combined.⏱ 40sResultWet fruit mixtureused in step 32 |
| 29 | 150 g | | Lay 150 g of the pecans on the board.⏱ 5sResultPecans |
| 30 | Pecansstep 29 | | Chop them roughly into pea-sized pieces.⏱ 1 minResultChopped pecans |
| 31 | Chopped pecansstep 30 | | Put them in a second small bowl.⏱ 5sResultChopped pecansused in step 34 |
| 32 | Wet fruit mixturestep 28 | | Pour the wet fruit mixture into the dry mix.⏱ 10sResultWet and dry mixtures |
| 33 | — | | Fold together with slow, sweeping strokes until no dry flour remains.⏱ 1 min 30sResultHummingbird batter base |
| 34 | Chopped pecansstep 31 | | Add the chopped pecans.⏱ 5sResultBatter and pecans |
| 35 | — | | Fold them gently through.⏱ 40sResultHummingbird cake batter |
| 36 | Hummingbird cake batterstep 35 | | Spoon a third of the batter into the first tin and level it with the palette knife.⏱ 40sResultRemaining batter |
| 37 | — | | Spoon half of what is left into the second tin and level it.⏱ 40sResultLast of the batter |
| 38 | — | | Scrape the rest into the third tin and level it.⏱ 40sResultLast of the batter |
| 39 | — | | Put the first tin in the oven.⏱ 10sResultFirst tin of batter |
| 40 | — | | Put the second tin in the oven.⏱ 10sResultSecond tin of batter |
| 41 | — | | Put the third tin in the oven.⏱ 10sResultThird tin of batter |
| 42 | — | | Bake for about 28 minutes, until deep golden and a skewer pushed into the centre comes out clean.⏱ 28 minResultFirst baked sponge |
| 43 | — | | Bake the second sponge alongside it the same way.⏱ 28 minResultSecond baked sponge |
| 44 | — | | Bake the third sponge alongside it the same way.⏱ 28 minResultThird baked sponge |
| 45 | — | | Take the first tin out of the oven.⏱ 10sResultFirst baked sponge |
| 46 | — | | Take the second tin out of the oven.⏱ 10sResultSecond baked sponge |
| 47 | — | | Take the third tin out of the oven.⏱ 10sResultThird baked sponge |
| 48 | — | | Leave the sponges to cool in their tins for 10 minutes.⏱ 10 minResultFirst warm spongeused in step 51 |
| 49 | — | | Let the second cool in its tin at the same time.⏱ 5sResultSecond warm spongeused in step 52 |
| 50 | — | | Let the third cool in its tin at the same time.⏱ 5sResultThird warm spongeused in step 53 |
| 51 | First warm spongestep 48 | | Run the palette knife round the first tin, turn the sponge out onto a wire rack and peel off the paper.⏱ 30sResultFirst cake layer |
| 52 | Second warm spongestep 49 | | Run the palette knife round the second tin, turn the sponge out onto a second wire rack and peel off the paper.⏱ 30sResultSecond cake layer |
| 53 | Third warm spongestep 50 | | Run the palette knife round the third tin, turn the sponge out onto a third wire rack and peel off the paper.⏱ 30sResultThird cake layer |
| 54 | — | | Leave the layers to cool completely, at least an hour.⏱ 1 hrResultCold first layerused in step 68 |
| 55 | — | | The second layer cools at the same time.⏱ 5sResultCold second layerused in step 70 |
| 56 | — | | The third layer cools at the same time.⏱ 5sResultCold third layerused in step 72 |
| 57 | 115 g | | Put the soft butter in a clean large mixing bowl.⏱ 10sResultUnsalted butter |
| 58 | — | | Beat until very pale and fluffy.⏱ 2 minResultFluffy butter |
| 59 | 500 g | | Add the cream cheese.⏱ 15sResultFluffy butter and full-fat cream cheese |
| 60 | — | | Beat until smooth.⏱ 1 min 30sResultBeaten butter and cream cheese |
| 61 | 400 g | | Sift in the icing sugar a third at a time, beating gently after each.⏱ 1 minResultCream cheese and icing sugar |
| 62 | 0.5 tsp | | Add the last half teaspoon of vanilla.⏱ 5sResultUnbeaten frosting |
| 63 | — | | Beat until light, smooth and spreadable.⏱ 1 minResultCream cheese frosting |
| 64 | — | | Cover the bowl with cling film.⏱ 10s |
| 65 | — | | Put the bowl in the fridge.⏱ 10sResultCream cheese frosting |
| 66 | — | | Chill for 15 minutes to firm up slightly.⏱ 15 minResultChilled frosting |
| 67 | — | | Take the bowl out and peel off the cling film.⏱ 10sResultChilled frostingused in step 69 |
| 68 | Cold first layerstep 54 | | Set the first cake layer on the cake stand.⏱ 20sResultCold first layer |
| 69 | Chilled frostingstep 67 | | Spread a quarter of the frosting over it, right to the edges.⏱ 1 min 30sResultFrosted bottom layerused in step 71 |
| 70 | Cold second layerstep 55 | | Lay the second cake layer squarely on top.⏱ 20sResultTwo layers |
| 71 | Remaining frostingstep 69 | | Spread another quarter of the frosting over it.⏱ 1 min 30sResultTwo frosted layersused in step 73 |
| Two layersstep 70 | |||
| 72 | Cold third layerstep 56 | | Top with the third cake layer.⏱ 20sResultThree stacked layers |
| 73 | Frosting for the outsidestep 71 | | Cover the top and sides with the rest of the frosting in long, smooth strokes.⏱ 4 minResultFrosted hummingbird cake |
| Three stacked layersstep 72 | |||
| 74 | 30 g | | Lay the last 30 g of pecans on the board.⏱ 5sResultPecans |
| 75 | Pecansstep 74 | | Chop them roughly.⏱ 30sResultRoughly chopped pecans |
| 76 | Roughly chopped pecansstep 75 | | Scatter them over the top of the cake.⏱ 20sResultDecorated hummingbird cake |
| 77 | — | | Cut into 12 slices, wiping the knife between cuts. → Into 12 equal portions⏱ 2 minResultHummingbird Cake |
| Total Time | 2 hr 6 min | ||
A batch eaten a portion at a time — about 12 portions. Serve what is wanted now and keep the rest.
| Nutrient | Per serving |
|---|---|
| 846kcal | |
| 8g | |
| 55g | |
| 18g | |
| 84g | |
| 62g | |
| 2g | |
| 264mg |
A three-layer celebration cake built on mashed banana, crushed pineapple, and chopped pecans, spiced with cinnamon and allspice. The crumb is dense and moist, the frosting a generous cream cheese buttercream lightened by icing sugar and finished with a scatter of pecans on top. Yielding twelve portions, it makes a reliable centrepiece for a gathering.
What you’ll doYou will mix a spiced dry mix and a wet banana, pineapple and egg mixture, fold them together with chopped pecans and bake the batter in three 20 cm tins. The layers cool briefly in their tins, then completely on wire racks. The frosting is butter beaten until fluffy with cream cheese and sifted icing sugar, chilled briefly, then spread between the stacked layers and over the outside. Chopped pecans go on top.
