Sounds intriguing but please don’t get that impression that it contains any thing of a hummingbird, the name itself is a mystery and till now no adequate research supports the origin of its name. It is a strange name and quite interesting to be named after a tiny bird. I found an article relating to this cake in Squidoo and there are few facts relating to the origin of the cake. Some say that people hmmm after biting a slice, so it is known as Hummingbird cake! Read this if it fascinates you.
I heard this from my dear journal that occasionally post these and they refer to it as one of the classics for the great southern land. It is quite a common that one gets to see the overripe bananas starring at you and u have no choice than to blend it to a smoothie or bake a moist cake. So hummingbird cake is basically a banana cake with a classic twist of adding pineapple, coconut and delicately flavourings with cinnamon.

This original article in (2008) was featured in Chicago Sun Times
UPDATE
2017 I recently made this hummingbird cake or loaf. Here is the updated picture. I have loved the way the pictures have changed but the taste of the hummingbird cake remains the same.
HOW TO MAKE HUMMMINGBIRD CAKE
Hummingbird cake
- 1 1/2 cup plain flour
- 400g tinned crushed pineapple drained
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ cup brown sugar or coconut sugar
- ½ cup desiccated coconut
- 1 teaspoon ground cinnamon
- 1 egg
- 3 tablespoon oil
- ½ cup milk
- ½ chopped walnuts/ pecans
- 1 large banana mashed
- 1tsp salt
Combine flour, baking powder, baking soda, coconut, cinnamon and salt in a bowl. Whisk sugar, oil and egg until well incorporated. Add chopped pineapple. Gradually add flour and milk alternatively till incorporated well. Finally add bananas and nuts.
Pour into a loaf pan or any pan of your choice. Bake in a preheated oven of 180"C for 25 min to 30 minutes.
18 Comments
I love hummingbird cake. They are always moist.
I love to eat them the next day after baking.
Your looks delicious
good one..looks yumm..bookmarked it!!
This looks delicious, and I’m always up for a recipe using ripe bananas!
Bookmarked..cake looks divine, delicious!!!
u were right. by looking at the name I tought it is something non-veg :D. added to my favourites. will try soon. 🙂
Hmmmm. the cake looks and sounds interesting Shibani! Looks so good too! I love your beautiful water jug (is it?). Did you buy this in Beijing? Just curious. When I was in Hong Kong I used to collect such pretty things, that are taking rest in India right now!
I’ve heard of this but never eaten it.
Without the frosting, I guess its a good tea-time offering or would it be better as dessert?
Havent heard abt this earlier..Looks moist n yummy..Perfect pics!
lovely cake recipe.. it looks delicious.
Oh I love the idea of using both pineapples and bananas together..looks delish 🙂
ha ha, I was hoping a bird form cake 🙁 Lovely piece 🙂 The pot is just eyectaching! Is it porcelain?
great cake yaar! luved the jug! reminded me of Aladin 🙂
I never tasted hummingbird cake. your recipe makes me to try it and taste it too. Lovely recipe and nice pics.
Nice recipe and I love the pot!!
Yum !! Great u always try out new cakes cookies !! Nice yaar !!
Looks so delicious !!
Ooh your post had me singing Shibani. have heard of this so often but never made it. Looks fabulous, as do the pictures. I love the tones of blue & the samovar! Lovely!!
looks so good, love the use of bananas. great recipe, totally new to me!
thats a pretty tea pot !
Yet to try a hummingbird cake … sounds wonderful !