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Hummingbird cake with peanut butter crunch



  • 2 cups (260 g) flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 teaspoons cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1 cup (200 g) sugar
  • 1/2 cup (125 mL) vegetable oil
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups (about 3) mashed, ripe bananas
  • 1/2 cup (130 g) canned, crushed pineapple
  • 3/4 cup (90 g) chopped pecans


  • 1 package (250 g) brick cream cheese, room temperature
  • 1/2 cup (113 g) unsalted butter, room temperature
  • 1/2 cup (113 g) smooth peanut butter
  • 2–2 1/2 cups (260–325 g) icing sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon

Peanut Butter Crunch

  • 1 cup (170 g) peanut butter chips
  • 2 cups (52 g) corn flakes
  • Pinch of kosher salt



  1. Preheat your oven to 350º F, grease two nine-inch round cake pans with non-stick cooking spray, and line the bottom of each with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate bowl, beat together the sugar, oil, eggs, and vanilla until well combined. Stir in the mashed banana and pineapple then add the wet ingredients into the dry and stir just to combine. Stir through the pecans and divide the batter between the prepared cake pans.
  3. Bake for 35 to 40 minutes or until a toothpick inserted into the middle of the cake comes out clean. Allow the cakes to cool for 10 minutes in the pan then turn out onto a wire rack to cool completely.


  1. Using either a hand mixer or stand mixer fitted with a paddle attachment, and beat the cream cheese, butter, and peanut butter together until smooth. Begin adding the icing sugar about half a cup at a time, mixing on low in between each addition and scraping down the sides of the bowl as needed.
  2. Beat in the vanilla and cinnamon and set aside.

Peanut Butter Crunch

  1. Melt the peanut butter chips in the microwave or over a double boiler. Stir in the cornflakes to evenly coat, transfer to a piece of parchment paper, and spread into an even layer. 
  2. Scatter the top with a pinch of salt and set aside to cool and harden.


  1. When the cakes are cool, top one layer with an even coating of the frosting. Top with the remaining cake and spread the remaining frosting over the top of the cake. Scatter over the crunch. Enjoy! 

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