Granny'S Hummingbird Cake
A moist, flavorful banana cake with pineapple, nuts, and warm spices, perfect for family gatherings or celebratory occasions, offering a comforting, tropical-inspired treat.
Ingredients
Instructions
- Preheat oven to 325 degrees Fahrenheit.
- Beat butter until creamy.
- Add eggs and beat until well blended.
- Mix in mashed bananas, crushed pineapple (with juice), and vanilla, then beat until smooth.
- In a separate bowl, combine flour, sugar, baking soda, nutmeg, cloves, and salt.
- Add dry ingredients to the wet mixture and blend until just combined.
- Stir in chopped nuts.
- Pour batter into a tube pan.
- Bake for 70 to 75 minutes.
- Cool the cake for 10 minutes in the pan.
- Turn the cake out onto a serving plate and enjoy.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. You can substitute the mashed bananas with applesauce for a different flavor profile. If you don't have chopped nuts, consider using shredded coconut or leaving them out entirely. Make sure to use ripe bananas for the best sweetness and flavor. This cake is also delicious with cream cheese frosting for extra indulgence.
Serving Suggestions
Serve the Hummingbird Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience. It pairs beautifully with a cup of coffee or tea. For an added touch, garnish with fresh fruit or drizzle with caramel sauce. This cake is perfect for celebrations or as a sweet treat alongside Florida Sweet Corn Cakes.
Storage & Reheating
To store leftovers, wrap the cake in plastic wrap and place it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. You can also freeze the cake for up to 3 months; just make sure to wrap it tightly. To reheat, slice and warm in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Granny'S Hummingbird Cake contains roughly 692 calories, with 4g protein, 78g carbohydrates, and 27g fat. It is an excellent source of dietary fiber (32% of the Daily Value). Note that it is relatively high in sodium, at 709mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can make the Hummingbird Cake a day in advance. It actually tastes better the next day as the flavors meld together. Just store it properly as mentioned and let it sit at room temperature before serving.
What can I use if I don't have crushed pineapple?
If you don't have crushed pineapple, you can use finely diced fresh pineapple or even canned peach or mango for a unique twist. Make sure to drain any excess juice to avoid making the batter too wet.
Is there a gluten-free option for this cake?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to use a blend that is designed for baking to achieve the best texture. You may need to adjust the liquid slightly depending on the flour used.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).