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2 cups mashed ripe bananas

½ cups canola oil

3 large eggs, room temperature

1 can (8 ounces) unsweetened crushed pineapple, undrained

½ teaspoons vanilla extract

3 cups all-purpose flour

2 cups sugar

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 cup chopped walnuts

PINEAPPLE FROSTING:

¼ cup shortening

2 tablespoons butter, softened

1 teaspoon grated lemon zest

¼ teaspoon salt

6 cups confectioners' sugar

½ cup unsweetened pineapple juice

2 teaspoons half-and-half cream

Chopped walnuts, optional

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1. In a large bowl, beat the bananas, oil, eggs, pineapple and vanilla until well blended. In another bowl, combine the flour, sugar, salt, baking soda and cinnamon; gradually beat into banana mixture until blended. Stir in walnuts.

2. Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.

3. For frosting, in a large bowl, beat the shortening, butter, lemon zest and salt until fluffy. Add confectioners' sugar alternately with pineapple juice. Beat in cream. Spread between layers and over top and sides of cake. If desired, sprinkle with walnuts.

Hummingbird Cake Tips

What are some variations of this hummingbird cake recipe?

You can use 1 cup fresh pineapple for the canned pineapple but be sure the pineapple is particularly ripe and juicy to keep the cake moist. Allergic to nuts? Leave them out! Don’t have time to make the traditional frosting? Grab a can of cream cheese frosting or whip up a 10-minute frosting yourself.

How do you store hummingbird cake?

You should store hummingbird cake in the refrigerator, where it will last up to 4 days.

Can you make a hummingbird cake ahead of time?

Yes, you can make hummingbird cake ahead of time. Simply prepare and bake the cake layers. Once cool, the cake layers can be wrapped and kept in the fridge for a day or two or can be set in the freezer for up to 1 month. Similarly, you can make the frosting ahead of time, and keep it in the fridge for a day or two before it’s time to frost the cake. Let cake layers and frosting come to room temperature before assembling.

Maybe it's just a matter of taste but I for one have never seen a H.B. cake recipe without coconut on the outside.

Moist, flavorful cake. Made a few adjustments, but nothing major.

Instead of cake pans, poured batter into greased & floured bundt pan and baked for approx 1 hr in 350 deg oven. Cooled 15 mins then removed from pan to wire rack for about 1-½ hrs. Put on plate and placed in refrigerator overnight.

Instead of frosting, made an icing with:

2C powdered sugar

⅓C pineapple juice

½C softened cream cheese

1t lemon zest

1t vanilla