Hummingbird Bread

Hummingbird Cake: A Tropical Delight

Dive into the sweet history and vibrant flavors of the Hummingbird Cake, a beloved dessert that captures the essence of tropical indulgence. Originating from an inventive Jamaican tourist campaign, this cake was introduced to American palates through recipes meant to draw visitors to the Caribbean island.

It quickly found a home in Southern kitchens, becoming a staple at gatherings under various whimsical names, from Doctor Byrd Cake to Don’t Last Cake—a testament to its irresistible allure.

Serve this lush Hummingbird Cake at your next gathering or as a special treat to brighten any day.

Its combination of sweet bananas, tangy pineapple, and rich pecans makes it a timeless favorite that truly lives up to its name—it’s as delightful as spotting a hummingbird in your garden!

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 3/4 cup vegetable oil
• 2 ripe bananas, mashed (look for spots for the best flavor)
• 2 eggs, well beaten
• 1/2 cup pineapple chunks in juice (do not drain)
• 1/2 cup pecans, finely chopped
• 1/4 cup raisins
• 1/2 tablespoon pure vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

Instructions:

1. Prep Your Pan and Oven: Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to ensure your cake comes out cleanly.
2. Mix Dry Ingredients: In a medium bowl, sift together the flour, baking soda, salt, sugar, and cinnamon. This blend of dry ingredients will form the flavorful foundation of the cake.
3. Add Eggs and Oil: Into the dry ingredients, add the beaten eggs and oil. Stir these in until just combined, taking care not to overmix to keep the cake light and airy.
4. Fold in the Flavor: Gently fold in the vanilla extract, undrained pineapple chunks, mashed bananas, chopped pecans, and raisins. Each of these components adds layers of moisture and flavor, creating a rich, dense texture.
5. Bake the Cake: Pour the batter into your prepared pan. Place it in the oven and bake for about 1 hour. After 45 minutes, start checking the cake by inserting a toothpick into the center. If it comes out clean, it’s done. If the top browns too quickly, cover the pan with a piece of aluminum foil.
6. Cool and Serve: Allow the cake to cool in the pan for 20 minutes, then transfer it to a wire rack to cool completely. This patience pays off with a perfectly set cake that’s ready to slice.