Hummingbird Loaf Cake
This Hummingbird Loaf Cake is a delicious pineapple-banana spice cake that's perfect with your morning tea or coffee. It's also fabulous topped with a cream cheese frosting and enjoyed as a dessert.
Servings: 8 servings
Calories: 281kcal
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp. ground cinnamon
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 cup bananas, ripe and mashed
- 2 large eggs, lightly beaten, room temperature
- 1/2 cup vegetable oil
- 2 tsp. vanilla extract
- 8 oz. can crushed pineapple, drained
- 1/2 cup sweetened coconut
- 1/2 cup pecans, finely chopped
Instructions
- Preheat oven to 350 degrees. Spray a 9x5-inch loaf pan with nonstick cooking spray with flour. Set aside.
- In a large bowl, whisk together flour, sugar, cinnamon, baking soda and salt. Add the bananas, eggs, oil and vanilla until just combined. Fold in the pineapple, coconut and pecans. Pour the batter into the prepared pan and smooth the top with an offset spatula.
- Bake for 1-1 1/4 hours until lightly browned on top and a toothpick inserted in the center of the loaf comes out clean. Remove from the oven to a wire rack and cool for 10 minutes before removing from the pan to completely cool. If desired, frost top of loaf with cream cheese frosting once the loaf is totally cooled.
Notes
I added pecans to my loaf, but you could also substitute walnuts if you'd prefer.
I like to toast my pecans to give them an added depth of flavor. I bake them for 5-7 minutes at 350 degrees on a baking sheet and let them cool before adding to the batter.
If you'd like to enjoy the loaf as a dessert you can always opt to add a cream cheese frosting on top.