If ever there was a cake to make you HUM with delight, it’s this Gluten Free Hummingbird Cake. Made with banana, pineapple, spice and lots of things nice…there’s nothing like the taste of a Hummingbird cake, especially when it’s topped with cream cheese and sprinkled in chopped Pecans.
Always thought of as a Southern Classic Cake, this delicious dessert was first created on the island of Jamaica. Named after their national bird, the hummingbird, it’s made with bananas, pineapple, cinnamon, pecans and more. But no matter where it’s from, its a cake worth making wherever you are, whenever you have the chance.
The first time I ever tried this cake, I was pleasantly surprised at the flavors and how delicious it was. It had a great moist texture as a result of the fruit and a nice crunch from the nuts, with a delectable sweetness from the frosting. However I haven’t had a slice in years since switching to a Gluten Free Diet and that was something I needed to rectify. So armed with my original recipe and my new found GF baking techniques, I decided to recreate this yummy cake.
Recreating this Gluten Free Hummingbird Cake was actually a lot easier that I anticipated. By using a Gluten Free 1:1 Baking Flour Blend (such as Bob’s Red Mill 1:1 Baking Blend) I was able to making this deliciously moist treat, that is; according to my family, one of the best cakes I’ve made in a long time!
That alone makes it worth making! Plus it uses one bowl and doesn’t require any special equipment, how fun and easy is that?