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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: My Hummingbird Coffee Cake is the kind of bake that feels impressive yet completely doable. Filled with sweet banana, juicy pineapple, and warm spices, it’s a standout for brunch, afternoon tea, or anytime you want a cake that feels a little special. This recipe comes from my friend Brian Hart Hoffman of Bake from Scratch, and his Southern baking know-how really shines through in every bite. While there are a few steps involved, each one builds incredible flavor—and with smart make-ahead options, this cake fits beautifully into real-life baking.
- Classic Southern Flavor: Banana, pineapple, and warm spices come together in a nostalgic, crowd-pleasing combination.
- Worth the Extra Step: Browning the butter and layering streusel adds depth, richness, and bakery-style results.
- Make-Ahead Friendly: Brown the butter, prepare the streusel, and mix the sour cream glaze up to 2 days in advance to streamline baking day.
- Freezer-Ready: Bake the cake, wrap it well, and freeze for up to 8 weeks—perfect for stress-free entertaining.
- Easy to Refresh: Defrost on the counter for 3 hours, then wrap in foil and warm in a 325°F (165°C) oven for 15 minutesfor that just-baked feel.
- Perfect Any Time of Day: Ideal for brunch spreads, afternoon tea, or a comforting slice with coffee.
Bold Bakers Loved This!
“Great cake, easy to make, had to buy a new pan, but good to have an 8” pan. I was worried about the banana, but it didn’t overtake the cake flavor.” — Sara
“Just made this. It turned out delicious! I followed the recipe exactly. I had never heard of Hummingbird Cake before but when I saw the video and what went into this cake I knew I had to try it. I am sitting here enjoying a warm piece of cake. Yum!” — Sue
II”Very moist had to use apple sauce since I had no ripe bananas but taste great”– Kristy
IMPORTANT NOTE: This recipe was improved and updated on 3/15/2026, to include NEW step-by-step phtography, explanations and substitutes of key ingredients, make-ahead and storage instructions, answers to the most frequently asked questions, and Pro Chef Tips.
Table of Contents
- What is Hummingbird Coffee Cake?
- Tools You Need
- Key Ingredients
- How to Make Hummingbird Coffee Cake?
- Gemma’s Pro Chef Tips
- Make Ahead and Storage Instructions
- FAQs
- More Cake Recipes
What is a Hummingbird Coffee Cake?
A Hummingbird Cake is a classic, fruit-forward cake known for its moist crumb and warm, comforting flavors. It’s traditionally made with:
- Ripe bananas: Sweetness and softness
- Crushed pineapple: Juiciness and subtle tang
- Warm spices: Usually cinnamon (sometimes nutmeg)
- Chopped nuts: Often pecans for texture
The cake is believed to have originated in Jamaica and became wildly popular in the American South in the 1970s. While it’s most often layered and finished with cream cheese frosting, the same signature flavors are used in variations like coffee cakes, loaf cakes, and muffins—which is exactly what makes a Hummingbird Coffee Cake so special.
Tools You Need
- Measuring cups
- Measuring spoons
- Measuring jugs
- Mixing bowls
- 8-inch deep round cake pan (or 8-inch springform pan)
- Medium saucepan
- Whisk
- Stand mixer with paddle attachment or hand mixer
- Offset spatula
- Cooling rack
- Sharp knife (for loosening the cake)
Key Ingredients
Cake
Butter (Browned)
- Browning deepens flavor, adding nutty, toasted notes that elevate the cake.
- Contributes richness and moisture throughout the crumb.
- Substitute: Ghee or regular melted butter (flavor will be milder).
All-Purpose Flour
- Provides structure while keeping the cake soft and tender.
- Supports the fruit-heavy batter without making it dense.
- Substitute: 1:1 gluten-free baking flour blend or almond flour mix.
Granulated Sugar
- Sweetens the cake and helps create a light, even crumb.
- Assists with aeration when mixed with eggs.
- Substitute: Coconut sugar, date sugar or other sugar substitutes from my chart.
Light Brown Sugar
- Adds moisture and gentle caramel notes.
- Helps keep the cake soft for several days.
- Substitute: Dark brown sugar for deeper molasses flavor.
Bananas (Mashed)
- Provide natural sweetness, moisture, and body.
- Deliver the signature hummingbird flavor.
- Substitute: Unsweetened applesauce (bananaflavor will be milder).
Crushed Pineapple (Drained)
- Adds juiciness and brightness.
- Balances the richness of butter and sugars.
- Substitute: Finely chopped fresh pineapple, well drained.
Eggs
- Bind ingredients together.
- Add richness and help the cake rise evenly.
- Substitute: Commercial egg replacer or flax eggs (slightly denser texture) from my chart.
Ground Cinnamon
- Adds warmth and depth.
- Ties the fruit flavors together.
- Substitute: Pumpkin spice or cinnamon–nutmeg blend.
Baking Powder
- Provides lift for a lighter crumb and prevents the cake from baking up heavy.
Salt
- Balances sweetness and enhances overall flavor.
Streusel
Pecans
- Add crunch and buttery contrast.
- Create texture against the soft cake crumb.
- Substitute: Walnuts, almonds, or omit for nut-free.
Glaze
Sour Cream
- Adds tang and creaminess.
- Balances the sweetness of the glaze.
- Substitute: Greek yogurt or crème fraîche.
Milk
- Loosens the glaze to a smooth, pourable consistency.
- Keeps the glaze light rather than overly thick.
- Substitute: Any dairy or unsweetened non-dairy milk.
How to Make a Hummingbird Coffee Cake
To Make the Browned Butter
- Brown the butter: In a medium saucepan over medium-low heat, melt the butter and continue to cook until it turns a medium-brown color and smells nutty, about 10 minutes.
- Cool completely: Remove from the heat and let the browned butter cool to room temperature before using.
To Make the Streusel
- Combine dry ingredients: In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt.
- Work in the butter: Add the softened butter and rub it in with your fingertips until the mixture is crumbly.
- Add the nuts: Stir in the chopped pecans and set aside.
To Make and Bake the Cake
- Prepare the oven and pan: Preheat the oven to 350°F (180°C). Grease and line an 8-inch (20 cm) round cake pan and set aside.
- Mix cinnamon sugar: In a small bowl, combine 1 tablespoon of sugar with ½ teaspooncinnamon; set aside.
- Mix wet ingredients: In the bowl of a stand mixer fitted with the paddle attachment, mix the eggs, banana, pineapple, and vanilla on medium speed until combined, 1–2 minutes. Stir in the cooled browned butter.
- Whisk dry ingredients: In a separate bowl, whisk together the flour, granulated sugar, brown sugar, remaining cinnamon, baking powder, and salt.
- Combine batter gently: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Layer the cake: Spread half of the batter into the prepared pan. Sprinkle with one-third of the streusel and the cinnamon-sugar mixture.
- Finish assembling: Top with the remaining batter, smooth the surface with an offset spatula, and sprinkle with the remaining streusel.
- Bake until set: Bake for 45–50 minutes, or until a wooden skewer inserted into the center comes out clean. If browning too quickly, loosely cover with foil.
- Cool slightly: Let the cake cool in the pan for 15 minutes.
- Remove from pan: Run a sharp knife around the edges, invert onto a plate, then invert again onto a wire rack to cool completely.
To Make the Glaze
- Whisk the glaze: In a small bowl, whisk together the powdered sugar, sour cream, and milk until smooth.
- Finish the cake: Pour the glaze over the warm cake before serving.
FULL (PRINTABLE) RECIPE BELOW!
Gemma’s Pro Chef Tips
- Brown butter carefully: Cook low and slow, swirling the pan often. Once it smells nutty and turns golden brown, take it off the heat immediately to avoid burning.
- Cool before mixing: Let the browned butter cool completely so it emulsifies properly into the batter and doesn’t scramble the eggs.
- Use very ripe bananas: The darker the peel, the sweeter and more flavorful your cake will be.
- Don’t overmix: Mix just until the flour disappears to keep the crumb light and tender.
- Make it ahead: Brown the butter, prepare the streusel, and mix the glaze up to 2 days in advance to streamline baking day.
- Freeze for later: Wrap the baked cake well and freeze for up to 8 weeks. Defrost at room temperature for 3 hours, then wrap in foil and warm in a 325°F (165°C) oven for 15 minutes.
- Serve it warm: This cake is especially delicious slightly warm, when the crumb is soft and the glaze gently melts.
Make Ahead and Storage Instructions
- Make ahead: You can brown the butter, prepare the streusel, and mix the sour cream glaze up to 2 days in advance. Store each component separately in airtight containers in the refrigerator. Bring to room temperature before using.
- Bake ahead: This cake can be baked in full, cooled completely, wrapped well, and stored at room temperature for up to 2 days before serving.
- Freeze: Wrap the baked and cooled cake tightly in plastic wrap, then foil, and freeze for up to 8 weeks.
- Defrost: Thaw at room temperature for about 3 hours.
- Refresh before serving: Wrap the thawed cake in foil and warm in a 325°F (165°C) oven for 15 minutes for a just-baked taste.
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days.
FAQs
How do I refresh the cake after freezing?
Defrost the cake at room temperature for about 3 hours, then wrap in foil and warm in a 325°F (165°C) oven for 15 minutes.
Do I have to brown the butter?
Browning the butter is recommended for the best flavor, but you can use melted butter if you’re short on time. The cake will still be delicious, just less complex.
What kind of bananas should I use?
Very ripe bananas with lots of brown spots are best—they’re sweeter, more flavorful, and mash easily into the batter.
Can I use fresh pineapple instead of canned?
Yes, just be sure to finely chop it and drain it well to avoid adding excess moisture.
More Cake Recipes
- The Queen’s Chocolate Biscuit Cake
- Traditional Irish Gur Cake Recipe
- Best-Ever Vanilla Birthday Cake Recipe
- Lemon Yogurt Cake
- Best-Ever Red Velvet Cake with Ermine Frosting
IMPORTANT NOTE: This recipe was improved and updated on 3/15/2026, to include NEW step-by-step phtography, explanations and substitutes of key ingredients, make-ahead and storage instructions, answers to the most frequently asked questions, and Pro Chef Tips.
Try These Recipes!
Watch The Recipe Video!
Hummingbird Coffee Cake Recipe
Ingredients
Browned Butter
- ½ cup (4 oz/115 g) butter
Streusel
- ⅓ cup (1 ½ oz/43 g) all-purpose flour
- ¼ cup (1 ½ oz/43 g) light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 3 ½ tablespoons (1 ¾ oz/49 g) butter , softened
- ½ cup (2 ½ oz/71 g) pecans , chopped
Cake
- 1 tablespoon plus ¾ cup (6 oz/171 g) granulated sugar
- ½ teaspoon plus ½ teaspoon ground cinnamon
- 2 large eggs
- ½ cup (4 oz/113 g) mashed banana (about 1 large banana)
- ½ cup (3 ½ oz/100 g) canned crushed pineapple , drained
- 1 teaspoon vanilla extract
- 1½ cups (7 ½ oz/213 g) all-purpose flour
- ¼ cup (1 ½ oz/43 g) light brown sugar
- ¾ teaspoon baking powder
- ¾ teaspoon salt
Glaze
- ½ cup (2 oz/57 g) powdered sugar
- 2 tablespoons sour cream
- 1½ teaspoons whole milk
Instructions
To Make the Browned Butter
- In a medium saucepan, over medium-low heat, melt the butter and continue to cook until it turns a medium-brown color and has a nutty aroma, about 10 minutes. Remove from the heat, and let cool to room temperature.
To Make the Streusel
- In a medium bowl, whisk together flour, brown sugar, cinnamon, and salt. Add in the butter and rub it in using your fingertips until the mixture is crumbly. Stir in the pecans.
To Make and Bake the Cake
- Preheat your oven to 350°F (180°C). Grease and line an 8-inch (20 cm) round cake pan and set aside.
- In a small bowl, mix 1 tablespoon of sugar and ½ teaspoon of cinnamon and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the eggs, banana, pineapple, and vanilla on medium speed until combined, 1 to 2 minutes. Then stir in browned butter.
- In a medium bowl, whisk together flour, ¾ cup (6 oz/171 g) granulated sugar, brown sugar, ½ teaspoon of cinnamon, baking powder, and salt. Gradually add your dry ingredients into your wet and mix on low until just combined.
- Spread half of your batter into the prepared pan. Sprinkle with one-third of streusel and the cinnamon-sugar mixture. Top with the remaining batter, smooth the top with an offset spatula and sprinkle with remaining streusel.
- Bake for 45 to 50 minutes or until a wooden skewer inserted in the center comes out clean. (If your cake is browning too fast, you can loosely cover it with foil). Let it cool in the pan for 15 minutes.
- Run a sharp knife around the edges of the cake to loosen it. Invert onto a plate, then invert again onto a wire rack to cool completely.
To Make the Glaze
- In a small bowl, whisk together the powdered sugar, sour cream, and milk. Pour over your warm cake.
- Enjoy with a cup of tea! Store any leftover cake in an airtight container at room temperature for up to 3 days.
Hi Gemma,
I only have an 9 inch cake pan. Would I bake it at the same temperature and for the same amount of time? Thank you.
I want so bad to make this cake but I can’t add pecans because my daughter has allergies.Can you recommend something else ? I’m sure it won’t be the same.Thank you!
Great cake, easy to make, had to buy a new pan, but good to have an 8” pan. I was worried about the banana, but it didn’t overtake the cake flavor.
Just made this. It turned out delicious! I followed the recipe exactly. I had never heard of Hummingbird Cake before but when I saw the video and what went into this cake I knew I had to try it. I am sitting here enjoying a warm piece of cake. Yum!
Not sure if I made it correc9tly. … forgot to toast the pecans, and added it before mixing the butter into it.
Hi Gemma
Do I have to toast the pecans before adding to the streusel?
Can almond flour be used instead of all purpose for keto?
I know the sugars can be switched for keto.
Very moist had to use apple sauce since I had no ripe bananas but taste great
I will also add a can of drained mandarin oranges to the mix.
Can you double the receipt and bake it in a 9×13 pan?