Mini Hummingbird Cake
Super moist and packed with flavor from banana and pineapple, Mini Hummingbird Cakes are fabulous, and the frosting really is the icing on the cake! It's buttery and delish and fabulous!
Equipment
Ingredients
- ½ cup butter divided and softened
- ½ cup oil neutral flavor oil like vegetable oil
- ½ cup brown sugar lightly packed
- ¼ cup white sugar
- 1 egg
- 1 cup banana mashed; about 2 bananas
- ⅓ cup crushed pineapple drained
- 2 teaspoons vanilla extract
- 1.5 cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ½ cup chopped pecans toasted
Frosting
- ¼ cup butter softened
- 4 ounces cream cheese softened
- ½ teaspoon vanilla extract
- 1 pinch salt
- 2 cups powdered sugar also called icing sugar or confectioners sugar
Instructions
- Preheat oven to 350°F and spray mini cake or mini loaf pan with nonstick cooking spray and set aside.
- Cream the butter, brown and white sugar in the bowl of a stand mixer or in a bowl with electric beaters until creamy.
- Add the oil and mix until smooth.
- Add the egg and vanilla and mix it in, scraping down the sides as needed.
- Finally, add the mashed banana and pineapple.
- Combine the all-purpose flour, baking powder, baking soda, cinnamon, and salt and mix until combined.
- Add the dry ingredients to the wet ingredients and mix well. Then stir in the pecans.
- Add a scant 1/4 cup of batter to each of the cake wells in the mini cake pan and bake in a 350°F oven for 18-20 minutes or until the cake is set in the middle and an inserted toothpick comes out mostly clean.
- Cool completely before frosting.
To make the frosting:
- Beat the softened butter and cream cheese in the bowl of a stand mixer or with a hand mixer until smooth.
- Stir in the vanilla and salt, then the powdered sugar. Add up to a tablespoon of milk if needed to reach a spreadable consistency.
- Frost the very cool cakes and enjoy!
Notes
Chef Jenn's Tips
- Got super-ripe bananas? Forget banana bread, make these mini Hummingbird Cakes instead!
- Drain the pineapple really well to avoid excess moisture in the cakes. You can press the juice out with the lid pressed into the can, or my favorite trick, use a citrus squeezer to squeeze the juice out of the pineapple.
- Toast the pecans lightly for an enhanced nutty flavor. I toast them in a dry skillet or on a baking sheet in the oven. Just don’t walk away! The nuts will burn really quickly.
- If the mini cakes aren’t fully cooled, the icing will melt!
Nutrition
Serving: 1cakeCalories: 685kcalCarbohydrates: 75gProtein: 5gFat: 42gSaturated Fat: 15gPolyunsaturated Fat: 6gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 81mgSodium: 440mgPotassium: 185mgFiber: 2gSugar: 54gVitamin A: 773IUVitamin C: 3mgCalcium: 61mgIron: 2mg
Tried this recipe?Let us know how it was!