We’ve upped the game for hummingbird cake.Traditional cake layers baked with ripe mashed banana, crushed pineapple, and toasted pecans are filled with vanilla bean pudding and sliced ripe bananas, creating a mind-blowing marriage of two dessert favorites: all the classic flavors of hummingbird cake with a rich banana pudding vibe.Enrobed in Vanilla Italian Buttercream, this cake wouldn’t be complete without crumbly vanilla wafer cookies and more fresh banana slices.

Banana Pudding Hummingbird Cake Print Recipe Pin Recipe Makes 1 (9-inch) cake Ingredients  2 cups (529 grams) mashed ripe banana1 (8-ounce) can (227 grams) crushed pineapple in juice1 cup (200 grams) granulated sugar1 cup (220 grams) firmly packed light brown sugar1 cup (224 grams) canola oil3 large eggs (150 grams), room temperature1 teaspoon (6 grams) vanilla bean paste3 cups (375 grams) all-purpose flour1 teaspoon (5 grams) baking soda1 teaspoon (3 grams) kosher salt1 teaspoon (2 grams) ground cinnamon¼ teaspoon ground nutmeg1 cup (113 grams) chopped toasted pecansVanilla Italian Buttercream (recipe follows)3 to 4 large unpeeled bananas (540 to 720 grams), peeled and cut crosswise into ¼-inch-thick slicesVanilla Cream Filling (recipe follows)Garnish: finely crushed vanilla wafers, bananas slices, whole vanilla wafers InstructionsPreheat oven to 350°F (180°C).

Read More