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- 3 ripe bananas, mashed - 1 cup crushed pineapple, drained - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 3 large eggs - 1 cup vegetable oil - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon salt - 1 cup chopped pecans (plus extra for garnish) - 1 cup shredded coconut - Cream cheese frosting (store-bought or homemade)

Easter Hummingbird Cake

Impress your loved ones this Easter with a delightful Hummingbird Cake that’s both simple and delicious! This easy recipe combines ripe bananas, crushed pineapple, and warm spices for a flavor-packed treat that's perfect for any gathering. Follow along for step-by-step instructions, helpful tips, and creative variations to make it uniquely yours. Ready to create a show-stopping dessert? Click through now and start baking!
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Ingredients
  

3 ripe bananas, mashed

1 cup crushed pineapple, drained

1 cup granulated sugar

1/2 cup brown sugar, packed

3 large eggs

1 cup vegetable oil

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup chopped pecans (plus extra for garnish)

1 cup shredded coconut

Cream cheese frosting (store-bought or homemade)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

    In a large mixing bowl, combine the mashed bananas, crushed pineapple, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Mix until smooth and well combined.

      In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.

        Gradually add the dry ingredients into the wet mixture, stirring just until combined. Do not overmix.

          Fold in the chopped pecans and shredded coconut, ensuring they are evenly distributed throughout the batter.

            Divide the batter evenly among the prepared cake pans.

              Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.

                Remove the cakes from the oven and allow them to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

                  Once cooled, place one cake layer on a serving plate. Spread a generous layer of cream cheese frosting on top. Repeat with the second cake layer and top with the final layer.

                    Frost the top and sides of the cake with the remaining cream cheese frosting.

                      Garnish the top of the cake with additional chopped pecans and a sprinkle of shredded coconut for a festive look.

                        Prep Time: 25 minutes | Total Time: 1 hour and 10 minutes | Servings: 12

                          - Presentation Tips: Serve slices of cake on decorative plates garnished with fresh edible flowers to enhance the Easter theme.