bird cake

Sounds intriguing but please don’t get that impression that it contains any thing of a humming bird, 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 Humming bird 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 this is basically a banana cake with a classic twist of adding pineapple, coconut and delicately flavoring with cinnamon.


¾ cup plain
¾ cup whole wheat flour
1 cup chopped fresh pineapple
1teaspoon baking powder
1teaspoon baking soda
¾ cup brown sugar
½ cup shredded coconut
1 teaspoon ground cinnamon
1 egg
3 tablespoon oil
½ cup milk
1 tsp vanilla essence
½ chopped walnuts/ pecans
3/4 cup mashed bananas
1tsp salt


Combine flour, baking powder, baking soda, shredded coconut, cinnamon and salt in a bowl. Cream sugar and oil and add egg. Whisk till blended well, add pineapple and the essence. Gradually add flour and milk alternatively till incorporated well. Finally add bananas and nuts.

Preheat the oven and grease a round or rectangle tin of your choice. Bake for 25 to 30 minutes or till done.

Remove and let it cool down.

Cream cheese frosting

Blend 125 grams softened cream cheese with 1 1/2 cup icing sugar until light and fluffy. Spread the frosting and sprinkle the chopped walnuts. Slice and Serve.

Note - you can replace the fresh pineapple with the tinned ones and increase the amount of bananas to 1 cup. Alternatively you can use the store brought cream cheese frosting.

This article was featured in Chicago Sun Times


  1. good one..looks yumm..bookmarked it!!

  2. I love hummingbird cake. They are always moist.
    I love to eat them the next day after baking.
    Your looks delicious

  3. Nice recipe and I love the pot!!

  4. I never tasted hummingbird cake. your recipe makes me to try it and taste it too. Lovely recipe and nice pics.

  5. great cake yaar! luved the jug! reminded me of Aladin :)

  6. nice looking cake - never heard of it - looks delicious!

  7. ha ha, I was hoping a bird form cake :( Lovely piece :) The pot is just eyectaching! Is it porcelain?

  8. Oh I love the idea of using both pineapples and bananas together..looks delish :)

  9. lovely cake recipe.. it looks delicious.

  10. Havent heard abt this earlier..Looks moist n yummy..Perfect pics!

  11. 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?

  12. 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!

  13. u were right. by looking at the name I tought it is something non-veg :D. added to my favourites. will try soon. :)

  14. Bookmarked..cake looks divine, delicious!!!

  15. This looks delicious, and I'm always up for a recipe using ripe bananas!

  16. thats a pretty tea pot !
    Yet to try a hummingbird cake ... sounds wonderful !

  17. looks so good, love the use of bananas. great recipe, totally new to me!

  18. 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!!

  19. Yum !! Great u always try out new cakes cookies !! Nice yaar !!
    Looks so delicious !!