I have yet to find the trick to buying bananas. Either I don’t buy enough, and my kids eat them all up as soon as we get home from the grocery store, or I buy too many, and we have unwanted spotted bananas hanging out on the counter.
For me, bananas are perfect when they’re still pretty green. By the time that they’re fully yellow, they’re too ripe for me, and my kids like their bananas the same way. So, it’s easy for us to end up with overripe bananas that need to be repurposed.
This Hummingbird Bundt Cake is actually one of the things that I love to make with those ripe bananas. If you’ve never had hummingbird cake, it’s like banana bread meets carrot cake. This version is super easy to make because it’s made in the bundt pan instead of in layers (affiliate link).
One of my favorite things about bundt cakes is how easy it is to make them look good. Just drizzle your icing on, sprinkle with a little toasted coconut, and you’re set!
Hummingbird Bundt Cake Recipe
- 1 1/4 c shredded sweetened coconut
- 1 c pecans
- 3 c all-purpose flour
- 1 ½ c granulated sugar
- 1 ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- 1/2 tsp salt
- 3 large eggs
- 4 large ripe bananas (mashed)
- 1/2 c coconut oil (melted)
- 8 oz can crushed pineapple (, undrained)
- 1 tsp vanilla extract
Cream Cheese Icing
- 4 ounces cream cheese (softened)
- 1 c powdered sugar
- 1 tsp vanilla extract
- 1-3 T milk¹
- Preheat oven to 350 F. Grease and flour 10-15 cup bundt pan (or use nonstick baking spray with flour in it). Set aside.
- Place coconut and pecans in a single layer on a cookie sheet.
- Bake for 5-10 minutes, or until fragrant and toasted.
- Set aside to cool.
- Whisk together flour, sugar, baking soda, cinnamon, and salt in a medium bowl. Set aside.
- In a separate large bowl, lightly beat eggs.
- Stir in mashed banana and coconut oil until combined.
- Add pineapple and vanilla; stir until combined.
- Stir in flour mixture just until combined.
- Add 1 cup toasted coconut, and stir to combine.
- Chop toasted pecans, and sprinkle into prepared bundt pan.
- Pour batter over pecans.
- Bake for 60-70 minutes, or until a wooden pick inserted in center comes out clean.
- Cool cake in pan on a wire rack 10 minutes; remove from pan to wire rack, and cool completely.
- To prepare icing, beat cream cheese.
- Add powdered sugar, vanilla, and 1 tablespoon milk; beat until well-combined.
- Continue adding milk to reach desired consistency.
- Drizzle glaze over cake, and sprinkle with remaining 1/4 cup toasted coconut.
- Cover and refrigerate any leftovers.
- Can use dairy milk, nondairy milk, or coconut milk.
- Nutrition values are estimates.