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
Ingredients
Hummingbird Cake
- 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
Instructions
- 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.
Notes
- Can use dairy milk, nondairy milk, or coconut milk.
- Nutrition values are estimates.
Nutrition Information
Kelsey says
Wonderful cake recipe! Very moist and tasty.
Teran Mise says
I made this today and it is so good! I did not make the icing and it was perfect on its own. Thanks for the recipe!
Kate says
Thank you! I’m so glad you liked it!
Julia says
I’ve never tried hummingbird cake, but seeing your recipe is inspiring me to try it. I get tired of banana bread, but I hate wasting food, so cake sounds like a perfect alternative! I dislike fully ripe bananas as well, so I sometimes preserve them a little longer by refrigerating them. But then the skins turn dark even though the inside stays fresh.
Kate says
Thanks so much, Julia!! Yes!! I’m so right there with you on that!
What a great tip!! I’ve never refrigerated bananas, but it’s so warm here that our bananas turn quickly. So I will definitely give that a try!
Irene Duke says
I love all of your recipies,altho I have not tried all of them, but the ones that I have are tried and true.
I would like a recipie for a chocolate bundt cake that is not dry. I have a couple,but they are not real good.
If you could help me,I sure would appreciate it,
thanks so much
Irene
Kate says
Thank you so much, Irene!! It makes my day to hear that people are enjoying my recipes! =) I would love to help you out with that. I have a couple recipes for chocolate bundt cakes that I’ll tinker with, and I’ll share it once I come up with a good, moist cake.