2cups(470 grams) mashed banana(about 4 to 5 large bananas)
1cup(200 grams) light or dark brown sugar, lightly packed
1cup(200 grams) granulated sugar
1(8-ounce) cancrushed pineapple, drained
3large eggs
2teaspoonspure vanilla extract
For the cream cheese frosting:
12ouncesbrick-style cream cheese, softened
3/4cup(170 grams) unsalted butter, softened
3cups(360 grams) powdered sugar
1and 1/2 teaspoons pure vanilla extract
Instructions
To make the hummingbird cake:
Preheat the oven to 350°F (177°C). Spread the pecans on a large baking sheet lined with parchment paper. Bake at 350°F (177°C) for 8 to 10 minutes, stirring a couple of times as they're baking. Remove from the oven and set aside to cool. Keep oven temperature at 350°F.
Spray two 9-inch round cake pans with nonstick cooking spray. Line the bottom of each pan with parchment paper and set aside.
In a large mixing bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and salt until well combined. Set aside.
In a separate large mixing bowl, whisk together the oil, mashed banana, brown sugar, granulated sugar, crushed pineapple, eggs, and vanilla extract until fully combined.
Add the dry ingredients to the wet ingredients and stir until just combined. Then, fold in 1 cup of the chopped pecans.
Evenly distribute the batter between both cake pans and spread it around into one even layer. Bake at 350°F (177°C) for 33 to 38 minutes or until the tops of the cakes are set and a toothpick inserted into the center comes out clean.
Remove from the oven and transfer to a wire rack to cool for 30 minutes, then carefully remove the cakes from the pan, and transfer back to the wire rack to cool completely.
To make the cream cheese frosting:
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese and butter for about 1 minute or until well combined.
Add the powdered sugar and vanilla extract and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed.
To assemble the cake:
Once the cake layers have cooled, level the tops of each cake. Place one cake layer on top of a cake stand (or large plate) and top with about 1 cup of frosting. Spread the frosting around into one even layer and then top with the remaining cake layer. Use the remaining frosting to frost the top and sides of the cake.
Use the remaining 1/2 cup of chopped pecans to decorate the cake. Slice into pieces and serve or refrigerate until ready to serve.
Notes
Storage instructions: Store leftover cake in an airtight container in the refrigerator for up to 5 days.Freezing instructions: Cake layers will freeze well for up to 3 months, thaw overnight in the refrigerator before assembling the cake.The frosting will also freeze well for up to 3 months, thaw overnight in the refrigerator, then bring to room temperature and mix well before frosting the cake.The frosted cake will freeze well for up to 3 months, thaw overnight in the refrigerator.