Description
This hummingbird flavor banana cake is ultra moist and tender, made with ripe bananas, lightly drained crushed pineapple, warm cinnamon, and crunchy pecans, then finished with a smooth cream cheese frosting. It is a cozy, crowd-friendly sheet cake that tastes even better after chilling.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup vegetable oil
- 3 large eggs
- 1 1/2 cups ripe bananas, mashed (about 3 medium bananas)
- 1 cup crushed pineapple, lightly drained
- 1/2 cup chopped pecans
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×13 inch baking pan.
- In a large bowl, whisk together flour, granulated sugar, baking soda, salt, and ground cinnamon.
- In another bowl, mix vegetable oil, eggs, mashed bananas, and lightly drained crushed pineapple until smooth.
- Fold the wet mixture into the dry mixture until just combined.
- Stir in chopped pecans gently.
- Pour batter into the prepared pan and smooth the top.
- Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean.
- Cool the cake completely.
- For the frosting, beat softened cream cheese and softened butter until smooth.
- Add powdered sugar gradually and beat until creamy, then mix in vanilla extract.
- Spread frosting evenly over the cooled cake, then slice and serve.
Notes
- Use very ripe bananas for the sweetest flavor and softest crumb.
- Drain the crushed pineapple lightly so the cake stays moist but not soggy.
- Let the cake cool fully before frosting so the frosting stays thick and smooth.
- Store covered in the refrigerator for up to 4 days and bring slices to room temperature before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 33g
- Sodium: 260mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg