Hummingbird cake originated in Jamaica, which makes sense since it’s main ingredients are banana, coconut and pineapple. Some say the name comes from the ingredients it uses: tropical fruits that are sweet enough to tempt hummingbirds. And it’s not just the fruits that are tempting, it’s also the pecans, cinnamon, and cream cheese frosting…tempting more than just hummingbirds.
It’s sort of like a carrot cake with cream cheese frosting or an extra chunky banana bread. While carrot cake is more earthy, a hummingbird cake is more fresh/fruity. It is super moist, thanks to the juicy fruits within and while sweet, it’s not sickeningly sweet by any means. It’s just scrumptious.
Feel free to play with ingredients here, swap the pecans for walnuts perhaps. Omit the cream cheese frosting for more a sweet bread and less of a cake. Whatever you do, I don’t think it’s possible to come away with anything but a deliciously moist, sweet treat to serve along coffee or tea.