Introduction
There’s something magical about the sight of a hummingbird—its tiny wings buzzing in a blur, colors shimmering like a jewel in the sunlight. When a hummingbird visits your home, it’s often seen as a symbol of joy, hope, and unexpected messages from the universe. Inspired by this delicate visitor, here’s a recipe that captures the sweetness and vibrancy of the hummingbird itself. Perfect for sharing with loved ones or enjoying as a delightful treat, this dish brings a little nature’s magic right to your table.
Ingredients
1 cup mashed ripe bananas (about 2-3 bananas)
1 cup crushed pineapple, drained
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup brown sugar, packed
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 large eggs
1 cup vegetable oil
1 teaspoon vanilla extract
1 cup chopped walnuts or pecans (optional)
1/2 cup shredded coconut (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
In a large mixing bowl, combine flour, sugars, baking soda, salt, cinnamon, and nutmeg. Stir until well blended.
In a separate bowl, whisk together the eggs, mashed bananas, crushed pineapple, vegetable oil, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the cake tender.
Fold in the nuts and shredded coconut if using, for extra texture and flavor.
Pour the batter evenly into the prepared pan and smooth the top with a spatula.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan on a wire rack before slicing.
Serving and Storage Tips
Serve this hummingbird cake plain, dusted with powdered sugar, or topped with a light cream cheese frosting for an extra indulgence.
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
For longer storage, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Variations
Gluten-Free Version: Substitute all-purpose flour with a gluten-free flour blend and add 1 teaspoon of xanthan gum for structure.
Vegan Adaptation: Replace eggs with flaxseed eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use a plant-based oil. Skip cream cheese frosting or use a vegan alternative.
Tropical Twist: Add diced mango or papaya along with pineapple to deepen the tropical flavor.
Spiced Up: Increase cinnamon to 2 teaspoons and add 1/4 teaspoon ground cloves for a more aromatic cake.
FAQ
Q: Why is it called a hummingbird cake?
A: The name likely comes from the cake’s sweet, tropical flavors that attract hummingbirds, or simply because the cake is light and sweet like the bird itself.
Q: Can I make this recipe into muffins?
A: Absolutely! Use a muffin tin, fill each cup about two-thirds full, and bake for 18-22 minutes at 350°F (175°C).
Q: What if I don’t have pineapple?
A: You can substitute crushed pineapple with applesauce or mashed mango, but keep in mind it will change the flavor slightly.
Q: Can I use this recipe for cupcakes?
A: Yes! Use cupcake liners and bake for 20-25 minutes at 350°F (175°C).
There you have it—a recipe that celebrates the hummingbird’s visit to your home with a sweet, fruity treat that’s sure to brighten your day and your taste buds. Have you ever had a hummingbird visit you unexpectedly? What message do you think it brought? Let me know!