Best Hummingbird Loaf Cake Recipe

I was well into my thirties before I tried hummingbird cake, and boy, was I missing out all those years. Growing up in the Pacific Northwest, this Southern classic wasn’t part of our dessert rotation. My mother-in-law introduced me to it at a family gathering, and I couldn’t believe how good it was.

The thing about hummingbird cake is that it’s basically banana bread’s fancier cousin – packed with bananas, pineapple, and nuts. I’ve turned it into a loaf cake because, let’s be honest, sometimes you don’t want to deal with layers and frosting. This version is simpler but just as good as the original.

What Kind of Bananas Should I Use?

For this classic Southern cake, you’ll want to use really ripe bananas – we’re talking about those spotty, dark ones that you might think are past their prime. The riper your bananas, the sweeter and more flavorful your cake will be, since the starches in the fruit have had time to convert to natural sugars. If your bananas aren’t quite ripe enough, you can speed up the process by placing them in a paper bag with an apple for a day or two. Just make sure to mash them well before adding to your batter to avoid any large chunks in your finished cake.

Options for Substitutions

This tropical cake is pretty adaptable – here are some handy swaps if you need them:

• Plain white flour: You can use whole wheat flour for a nuttier taste (though the cake will be denser), or a 1-to-1 gluten-free flour blend if you need to avoid gluten.
• Oil: Any neutral-flavored oil works here – vegetable, canola, or even melted coconut oil (which adds extra tropical flavor). Unsweetened applesauce can replace half the oil if you want to reduce fat.
• Pecans: Walnuts or macadamia nuts make great alternatives. If you need nut-free, try sunflower seeds or just skip them altogether.
• Shredded coconut: You can use unsweetened coconut instead of sweetened – just add an extra 2 tablespoons of sugar to the recipe. If you’re not a coconut fan, you can leave it out.
• Crushed pineapple: Fresh pineapple works too – just crush it finely. If you’re out of pineapple completely, try using crushed canned peaches, though this will change the classic hummingbird cake flavor.
• Bananas: This is a key ingredient that gives moisture and flavor – there’s really no good substitute here, so make sure you’ve got ripe bananas on hand!

Watch Out for These Mistakes While Baking

The success of your hummingbird loaf cake heavily depends on using perfectly ripe bananas – those with brown spots are ideal as they’re sweeter and more flavorful, while green or just-yellow bananas will leave your cake lacking in taste and moisture. A common mistake is not draining the crushed pineapple thoroughly, which can make your cake too wet and prevent it from setting properly – press the pineapple in a fine-mesh strainer to remove as much liquid as possible. Another crucial step is bringing your eggs to room temperature before mixing (about 30 minutes on the counter should do it), as cold eggs can cause the batter to curdle and result in an uneven texture. For the best nutty flavor, try toasting your pecans in a dry pan for 3-5 minutes before chopping them, but watch them carefully as they can burn quickly.

What to Serve With Hummingbird Cake?

This sweet, tropical-inspired cake pairs perfectly with a hot cup of coffee or tea for an afternoon treat. Since it’s already packed with fruit flavors and nuts, keep things simple by serving it with a dollop of whipped cream or a scoop of vanilla ice cream on the side. If you’re serving this for dessert after dinner, I like to add some fresh fruit on the plate – sliced bananas or fresh pineapple chunks echo the flavors in the cake really nicely. For an extra special touch, you could drizzle each slice with a bit of caramel sauce or honey, which complements the pecans and coconut beautifully.

Storage Instructions

Counter Storage: Your hummingbird loaf cake will stay moist and tasty at room temperature for up to 3 days. Just wrap it well in plastic wrap or keep it in an airtight container. I like to place a piece of paper towel in the container to absorb any excess moisture and keep the cake fresh.

Refrigerate: Want to keep it longer? Pop it in the fridge in an airtight container, and it’ll stay good for up to a week. The cool temperature helps preserve all those yummy tropical flavors from the pineapple, banana, and coconut.

Freeze: This cake freezes really well for up to 3 months! Wrap individual slices or the whole loaf in plastic wrap, then aluminum foil, and place in a freezer bag. When you’re ready to eat, just thaw it overnight in the fridge or for a few hours on the counter.

Preparation Time	15-20 minutes
Cooking Time	60-75 minutes
Total Time	75-95 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 20-25 g
• Fat: 80-90 g
• Carbohydrates: 220-240 g

Ingredients

• 1 1/2 cups plain white flour
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup mashed ripe bananas
• 2 large eggs, lightly beaten at room temperature
• 1/2 cup oil
• 2 teaspoons vanilla essence
• 8-ounce can of crushed pineapple, drained
• 1/2 cup sweetened shredded coconut
• 1/2 cup finely chopped pecans

Step 1: Prepare the Loaf Pan and Preheat the Oven

Preheat your oven to 350°F (175°C).

Spray a 9×5-inch loaf pan with a nonstick cooking spray that contains flour to ensure easy removal of the loaf after baking.

Set the prepared pan aside for later use.

Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together the dry ingredients: flour, sugar, cinnamon, baking soda, and salt.

Ensure that these ingredients are well combined to promote even flavor distribution in the loaf.

Step 3: Mix Wet Ingredients and Combine

To the bowl of dry ingredients, add the bananas, eggs, oil, and vanilla extract.

Stir the mixture until the wet ingredients are just combined with the dry ingredients.

Be careful not to overmix to keep the loaf light and airy.

Then, gently fold in the pineapple, coconut, and pecans.

Step 4: Pour and Smooth Batter

Pour the prepared batter into the reserved loaf pan.

Use an offset spatula to smooth out the top of the batter, ensuring an even surface which will help the loaf bake uniformly.

Step 5: Bake the Loaf

Place the loaf pan in the preheated oven and bake for 1 to 1 1/4 hours.

The top should be lightly browned, and a toothpick inserted into the center of the loaf should come out clean, indicating that the loaf is fully baked.

Step 6: Cool and (Optional) Frost the Loaf

Once baked, remove the loaf from the oven and let it cool on a wire rack for about 10 minutes.

Carefully remove the loaf from the pan and allow it to cool completely.

If desired, once completely cooled, frost the top of the loaf with cream cheese frosting for an extra layer of flavor.

Enjoy your delicious homemade loaf!