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BANANA PUDDING a few times to settle batter and release any 1. In a medium saucepan, combine sugar
HUMMINGBIRD CAKE air bubbles. and ½ cup (120 grams) water. Bring to a
Makes 1 (9-inch) cake 4. Bake until a wooden pick inserted in boil over high heat, being careful not to
center comes out clean, 20 to 25 minutes. splash sides of pan and stirring to help
We’ve upped the game for hummingbird Let cool in pans for 10 minutes. Remove sugar dissolve. (Do not stir once mixture
cake. Traditional cake layers baked with from pans, and let cool completely on wire starts to boil.) Cook until an instant-read
ripe mashed banana, crushed pineapple, racks. thermometer registers 240°F (116°C).
and toasted pecans are filled with vanilla 5. Level cooled cake layers, if desired; 2. Meanwhile, in the bowl of a stand mixer
bean pudding and sliced ripe bananas, discard parchment. Place 1 layer, cut fitted with the whisk attachment, beat egg
creating a mind-blowing marriage of two side up, on a cake turntable or a serving whites, cream of tartar, and salt at medium
dessert favorites: all the classic flavors plate. Spoon 1 cup (140 grams) Vanilla speed until soft peaks form.
of hummingbird cake with a rich banana Italian Buttercream into a pastry bag; cut 3. With mixer on medium speed, pour
pudding vibe. Enrobed in Vanilla Italian a ½-inch opening in tip. Pipe a ½-inch- hot sugar syrup between side of bowl and
Buttercream, this cake wouldn’t be complete tall border around edge of layer. Arrange whisk attachment in a slow, steady stream.
without crumbly vanilla wafer cookies and banana slices in a single layer within piped Increase mixer speed to high; beat until
more fresh banana slices. border. Spread half of Vanilla Cream Filling stiff peaks form and bowl and meringue are
(about 164 grams) on top of bananas. Top relatively cool to the touch, 8 to
2 cups (529 grams) mashed ripe banana with second cake layer. Pipe a ½-inch- 10 minutes.
1 (8-ounce) can (227 grams) crushed tall border around edge of layer. Arrange 4. Switch to the paddle attachment. With
pineapple in juice banana slices in a single layer within piped mixer on medium speed, gradually add
1 cup (200 grams) granulated sugar border. (Reserve any leftover banana butter, a few cubes at a time, beating until
1 cup (220 grams) firmly packed light slices for garnish or another use.) Spread combined after each addition. (Mixture
brown sugar remaining filling on top of bananas. Top will look very loose to start, and may even
1 cup (224 grams) canola oil with remaining cake layer, cut side down. look broken at one point, but buttercream
3 large eggs (150 grams), room Using a large offset spatula, spread a thin will come together. [See Notes.]) Beat
temperature layer of buttercream on top and sides of in vanilla bean paste. Beat until light
1 teaspoon (6 grams) vanilla bean paste cake to create a crumb coat; refrigerate for and fl uff y, 1 to 2 minutes, stopping to
3 cups (375 grams) all-purpose flour 30 minutes. scrape sides of bowl. Use immediately, or
1 teaspoon (5 grams) baking soda 6. Reserve 1½ cups (212 grams) Vanilla refrigerate in an airtight container. Let
1 teaspoon (3 grams) kosher salt Italian Buttercream. Spread remaining refrigerated buttercream come to room
1 teaspoon (2 grams) ground cinnamon buttercream on top and sides of cake; temperature, and rewhip using the whisk
¼ teaspoon ground nutmeg refrigerate for 20 minutes. Garnish attachment until silky smooth before using.
1 cup (113 grams) chopped toasted bottom third of cake with crushed vanilla (See Notes.)
pecans wafers, if desired, gently pressing crumbs
Vanilla Italian Buttercream (recipe follows) into sides. *We used Heilala Pure Vanilla Bean Paste.
3 to 4 large unpeeled bananas (540 to 7. Place reserved buttercream in a pastry
720 grams), peeled and cut crosswise bag fitted with a medium open star tip Notes: If meringue is too warm when butter
into ¼-inch-thick slices (Wilton 1M). Pipe swirls of buttercream is added and mixture is too loose, place
Vanilla Cream Filling (recipe follows) around top edge of cake. Garnish with the whole bowl in the refrigerator for a few
Garnish: finely crushed vanilla wafers, banana slices, whole vanilla wafers, and minutes to help the mixture firm back up.
bananas slices, whole vanilla wafers crushed vanilla wafers, if desired. Return bowl to stand mixer, and proceed with
recipe as directed, repeating procedure as
1. Preheat oven to 350°F (180°C). Spray VANILLA ITALIAN BUTTERCREAM necessary.
3 (9-inch) round cake pans with baking Makes about 7½ cups
spray with flour. Line bottom of pans with If butter was too cold when added and is
parchment paper. 2 cups (400 grams) extra-fine forming small lumps in buttercream, gently
2. In a large bowl, whisk together mashed granulated sugar warm bowl over simmering water just until
banana, pineapple with juice, sugars, oil, ½ cup (120 grams) water edges start to melt. For a gentler approach,
eggs, and vanilla bean paste until well 1 cup (240 grams) egg whites, room warm bowl with a hot towel to help soften
combined. temperature (about 8 large the butter. Proceed with recipe as directed,
3. In another large bowl, whisk together egg whites) repeating procedure as necessary.
flour, baking soda, salt, cinnamon, and ½ teaspoon (2 grams) cream of tartar
nutmeg. Gradually add flour mixture to ½ teaspoon (1.5 grams) kosher salt If buttercream breaks or looks curdled, keep
banana mixture, stirring until combined. 2½ cups (567 grams) unsalted butter, beating it; it should eventually come together.
Fold in pecans. Divide batter among cubed and very softened
prepared pans (about 620 grams each), 2 teaspoons (12 grams) vanilla bean
smoothing tops with a small offset spatula. paste*
Tap pans on a kitchen towel-lined counter
69 bake from scratch
