For those of you that are not familiar with hummingbird cake, it is a dense cake almost similar to banana bread. The cake is actually made with crushed pineapple and super ripe bananas. This recipe is not my own. It is from a blog that I absolutely love, Cooking Classy. You must check it out! Her hummingbird cake is to die for...Like I said I absolutely had to share!
Baking TIP- Be sure your bananas are super ripe the blacker the better and you’ll need three bananas.
The recipe is for one cake, but I made two dozen cupcakes instead. Worked out wonderfully!
I also decided to fill mine with a tangy sweet pineapple filling. The tangy filling was the perfect addition to the sweet cream cheese frosting.
Pineapple Filling Recipe:
3 Cups diced very ripe fresh pineapple
¾ Cup pineapple coconut nectar
½ Cup white wine or champagne
Combine all your ingredients in a pan on medium heat. Reduce down until there is no more liquid in the pan. Set aside and cool. Pop in the blender and pulse for a minute. Be sure the filling is completely cooled before filling your cupcakes and frosting.
Core out the center of your cupcakes using a melon baler (best part you have yummy cake to eat while you’re filling your cakes YUM)
Fill the center with your pineapple filling then frost! I topped my cupcakes with store bought strawberry tart cookies split in half, toasted coconut, and a piece of candied pineapple. You can get super creative with the toppings and do whatever pleases you!
These cakes were a hit, to bad little Sophia isn’t old enough to enjoy yet. Don’t worry I had two, one for me and one for my sweet little God Daughter.