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Breakfast, Cakes

Hummingbird Coffee Cake

4.78 from 9 votes
This Hummingbird Coffee Cake takes bananas, pineapple, and warm spices and elevates the classic coffee cake to a whole new level for your next brunch or afternoon tea!
A full hummingbird coffee cake

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Hi Bold Bakers!

WHAT YOU GET: A lovely Hummingbird Coffee Cake recipe filled with fruit and spices, perfect for breakfast, brunch, or even afternoon tea. 

I want to introduce you to Brian Hart Hoffman, founder & editor in chief at Bake from Scratch Magazine! Brian is a close friend of mine and he knows a thing or two about good southern baking, so I’ve asked him to share some of his favorite recipes with us as part of our Bold Baking Network.

He chose this incredible Hummingbird Coffee Cake, filled with fruits like pineapple, banana, and featuring some lovely spices as well.

Here’s what he had to say about it!

“I love the flavors of Hummingbird—the banana, pineapple, and warm spices make this baker smile and dance. In the Bake from Scratch test kitchen, we’re constantly dreaming up “Hummingbird” recipes, from cookie bars to loaf cakes, roulades, pies, and more. If you can bake it, we can Hummingbird it.”

A partial view of a coffee cake

What Is A Hummingbird Cake?

Good question — this is a Hummingbird Coffee Cake, but what makes it “hummingbird” is the same as a hummingbird cake — the inclusion of banana, pineapple, and warm spices. Hummingbird cakes originated in Jamaica, but have been a staple of the south since the 1970’s.

Oh, and they’re absolutely delicious!

What You Need

  • 8-inch deep round cake pan
  • Saucepan
  • Medium mixing bowl
  • Small bowl for streusel
  • Whisk
  • Stand mixer with paddle attachment, or hand mixer with like attachment
  • An offset spatula

A hummingbird coffee cake with a slice removed

How To Make Hummingbird Coffee Cake

This recipe is divided into 4 parts: the browned butter, the streusel, the cake, and the glaze. All of them are very simple, but the order does matter. Making sure your butter browns properly without burning will be your biggest hurdle, then just make sure the browned butter cools completely before using it in the rest of the recipe. You’ll see that as it approaches room temperature, it begins to thicken and reset, which is exactly what you want.

After this, it’s all about making the streusel (which is so very easy) and mixing up your cake (be sure not to overmix to achieve that light and airy crumb), assembling, then baking and topping with your glaze!

Tips For Making Hummingbird Coffee Cake

  • Browned butter is simple to make and adds flavor and nuttiness to recipes. Be sure to plan ahead so the butter has time to cool after being browned.
  • Make sure your bananas are really ripe for maximum flavor in this coffee cake. They will also incorporate into the batter easier when really ripe.
  • Unless otherwise specified, always use room-temperature eggs and dairy when you bake.
  • If you don’t have a tall-sided 8-inch cake pan, you can use an 8-inch springform pan for this recipe.
  • For a tender cake, don’t overmix your batter. You want to mix until it is just combined and no pockets of flour remain. You can even stop the mixer when there is some flour remaining and then gently fold by hand to finish combining the batter.
  • The coffee cake will stay moist, covered at room temperature, for a few days. But it’s incredible served when it is still warm from the oven.

Bake from Scratch (And TheBakeFeed)

If you’re looking for great recipes & writing, check out Brian’s Bake from Scratch magazine, which is offered in both print and digital.

If you’re looking for a delicious baking social media experience, make sure you’re following along on Instagram on the incredibly popular @TheBakeFeed — add it to your usual daily scrolling and you won’t be disappointed! While you’re there, add Brian’s personal account, @brianharthoffman, to keep up to date with him on a different level

Brian Hart Hoffman holding his coffee cake

Thanks a million, Brian! We can’t wait to have you back for more soon.

The Bold Baking Network

Bigger Bolder Baking is thrilled to introduce you to the Bold Baking Network, a team of talented chefs, creators, and experts looking to teach, entertain and help you on your baking journey. Here are more articles from our amazing collaborators.

Watch The Recipe Video!

Hummingbird Coffee Cake Recipe

4.78 from 9 votes
This Hummingbird Coffee Cake takes bananas, pineapple, and warm spices and elevates the classic coffee cake to a whole new level for your next brunch or afternoon tea!
Servings: 1 8-Inch Cake
Prep Time 1 min
Cook Time 45 mins
This Hummingbird Coffee Cake takes bananas, pineapple, and warm spices and elevates the classic coffee cake to a whole new level for your next brunch or afternoon tea!
Servings: 1 8-Inch Cake

Ingredients

Browned Butter

  • ½ cup (113 grams) unsalted butter

Streusel

  • cup (42 grams) all-purpose flour
  • ¼ cup (55 grams) firmly packed light brown sugar
  • ½ teaspoon (1 gram) ground cinnamon
  • ¼ teaspoon (0.75 grams) kosher salt
  • tablespoons (49 grams) unsalted butter (softened)
  • ½ cup (57 grams) pecan halves (chopped)

Cake

  • 2 large eggs
  • 1 large banana (mashed)
  • ½ cup (100 grams) drained crushed pineapple
  • 1 teaspoon vanilla extract
  • cups (188 grams) all-purpose flour
  • ¾ cup plus 1 tablespoon (162 grams) granulated sugar (divided)
  • ¼ cup (55 grams) firmly packed light brown sugar
  • ¾ teaspoon (2.25 grams) kosher salt
  • ¾ teaspoon (3.75 grams) baking powder
  • 1 teaspoon (2 grams) ground cinnamon (divided)

Glaze

  • ½ cup (60 grams) confectioners’ sugar
  • 2 tablespoons sour cream
  • teaspoons whole milk

Instructions

  • Preheat oven to 350°F (180°C). Grease an 8-inch round deep cake pan with baking spray or butter and dust with flour.

Browned Butter

  • In a medium saucepan, melt butter over medium heat. Cook until butter turns a medium-brown color and has a nutty aroma, about 10 minutes. Remove from heat, and let cool to room temperature.

Streusel

  • In a medium bowl, whisk together flour, brown sugar, cinnamon, and salt. Stir in butter until mixture is crumbly. Crumble with your fingertips until desired consistency is reached. Stir in pecans.

Cake

  • In the bowl of a stand mixer fitted with the paddle attachment, beat eggs, banana, pineapple, and vanilla at medium speed until combined, 1 to 2 minutes. Stir in browned butter.
  • In a medium bowl, whisk together flour, ¾ cup (150 grams) granulated sugar, brown sugar, salt, baking powder, and ½ teaspoon (1 gram) cinnamon. Gradually add flour mixture to browned butter mixture, beating just until combined.
  • In a small bowl, stir together remaining 1 tablespoon (12 grams) granulated sugar and remaining ½ teaspoon (1 gram) cinnamon. Spread half of batter into prepared pan. Sprinkle with one-third of streusel and cinnamon-sugar mixture. Top with remaining batter, smoothing top with an offset spatula. Sprinkle with remaining streusel.
  • Bake until a wooden pick inserted in center comes out clean, 45 to 50 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool in pan the 15 minutes. Run a sharp knife around edges of cake to loosen sides. Invert onto a plate, and then invert again onto a wire rack.

Glaze

  • In a small bowl, whisk together confectioners’ sugar, sour cream, and milk. Pour over warm cake.
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Cristina
Cristina
1 month ago

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!

Sara Goverman
Sara Goverman
3 months ago

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.

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Sue Simpson
Sue Simpson
3 months ago

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!

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PENNY Fong
PENNY Fong
3 months ago

Not sure if I made it correc9tly. … forgot to toast the pecans, and added it before mixing the butter into it.

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Ukesha Rattan
Ukesha Rattan
3 months ago

Hi Gemma
Do I have to toast the pecans before adding to the streusel?

Mattie
Mattie
3 months ago

Can almond flour be used instead of all purpose for keto?
I know the sugars can be switched for keto.

Kristy
Kristy
3 months ago

Very moist had to use apple sauce since I had no ripe bananas but taste great

Nikki
Nikki
3 months ago

I will also add a can of drained mandarin oranges to the mix.

Catherine Borden
Catherine Borden
3 months ago

Can you double the receipt and bake it in a 9×13 pan?

Apoorva
Apoorva
3 months ago

Hi Gemma,
Is there any substitute for pecans in this recipe ?

Thank you.

Last edited 3 months ago by Apoorva Nag

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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