Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on Time
30 Mins
Total Time
8 Hours 40 Mins
Makes 12 servings

Over-ripe bananas (yellow peels splotched with brown flecks) are best for baking. You won't get the same depth of flavor or moistness without them.

How to Make It

Step 1

Preheat oven to 350°. Stir together first 5 ingredients in a large bowl; stir in bananas and next 5 ingredients, stirring just until dry ingredients are moistened. Pour batter into 4 greased and floured 9-inch square or round cake pans.

Step 2

Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).

Step 3

Spread Cream Cheese Custard Filling between layers. Spread Browned Butter Frosting on top and sides of cake. Chill 1 hour before serving. Store in refrigerator.

Ratings & Reviews

Tammy's Review

May 22, 2015
I made this for a retirement luncheon & it was a complete success!  Well worth the time and effort.  I took home an empty cake plate! I did not change anything. Just be warned. Serve thin slices as this is a VERY rich cake.

carolew's Review

August 08, 2014

pokey1665's Review

September 07, 2013

JLHAKY's Review

April 25, 2013
The cake was a big success and worth the trouble. The suggested tips in the magazine must have made a difference based on the few negative comments listed. I made the filling one night; assembled the cake and wrapped it in plastic the next night and iced it the next. The doubled frosting was more than enough. Keeping the cake covered and in the refrigerator it held up a long time. Serve small slices-very rich.

sika6061's Review

April 23, 2013

eglanning's Review

April 09, 2013
I was kind of worried about this as it was the first time I've made a Hummingbird Cake and any cake this detailed. I felt the pressure as Hummingbird Cakes always have high standards, in my opinion. Well, it was TOTALLY worth all the effort and time put into it!! Everyone said it was the best cake I ever made. Even people who aren't "cake" people in my family enjoyed every bite. I will definitely make it again!!

JodieRod's Review

April 08, 2013

Judybee11's Review

April 03, 2013
I noticed an important tip in the print magazine which seems to be missing online- to pipe frosting as a rim around each layer before adding the filling. Using this and following the directions to chill the filling for 7 hr, I did not have any problems. But I did multiply the frosting by 1.5 and used it all! Agree this is a time consuming recipe and it does require following lots of detailed directions. But my family loves it!

Elspethe's Review

April 03, 2013
This is a time consuming recipe but well worth it. I made the custard filling early in the morning and let it set up for about 7 hours. I also made the frosting well before and wrapped the cake layers in plastic and put them in the fridge for a few hours before assembling. Next time I would make the frosting right before assembling, I had put it in the fridge and it needed to soften for about 30 minutes before it would spread easily. Made this for the deli where I work and we sold 8 of the 16 pieces in one day with TONS of compliments.

bennybenson's Review

April 01, 2013