How to make the best Hummingbird Cake

This is just another version of the classic banana cake, topped with crushed pineapple and a sugary gaze, is gluten-free.

Yields: 8     Cook Time: 0 Hrs 45 Mins    Total Time: 2 Hrs 15 Mins



  • 1/2 c. canola oil
  • 1 1/2 c. Silvana's Kitchen Gluten-Free All-Purpose Flour
  • 3/4 c. sugar
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 2 large eggs
  • 1 c. bananas
  • 1/2 c. crushed pineapple
  • 1/2 c. pecans
  • 2 tsp. pure vanilla extract


  • 4 tbsp. unsalted butter
  • 1 c. crushed pineapple
  • 2 c. confectioners'


  • 1/2 c. confectioners' sugar
  • 1 tsp. unsalted butter
  • 1 tsp. pure vanilla extract
  • 1 tbsp. whole milk


  1. Cake: Preheat the oven to 350 degrees F and oil an 8 1/2-by-4 1/2-inch loaf pan. In a large bowl, whisk flour with sugar, salt, baking soda, and cinnamon. In a medium bowl, whisk 1/2 cup of oil with eggs, bananas, pineapple, pecans, and vanilla. Add dry ingredients to wet ingredients and whisk until just combined.
  2. Scrape batter into the prepared pan and bake in the center of oven for about 1 hour, until a toothpick inserted in the center of the cake comes out clean. Let cool completely, then transfer to a rack.
  3. Topping: Meanwhile, in a medium saucepan, melt butter over moderate heat. Add pineapple and cook, stirring occasionally, until softened, about 5 minutes. Add confectioners' sugar and stir until combined. Let cool slightly. Spoon topping over top of cooled cake and let stand until set, about 25 minutes.
  4. Drizzle: In a small bowl, using your hands, blend confectioners' sugar with butter. Add vanilla extract and milk and whisk until smooth. Using a fork, drizzle mixture over cake and let stand until set, about 15 minutes. Slice cake and serve.
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