Oral Allergy Syndrome Friendly Hummingbird Cake with Pineapple and Banana
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Learn more →Ingredients
12 servings
For the cake
- 3 cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 3 large eggs
- 1 cup vegetable oil
- 1 ½ tsp vanilla extract
- 1 can (8 oz) crushed pineapple, undrained
- 2 cups mashed ripe banana (about 4 medium bananas)
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked banana in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid banana, tap it and change its rating to Red.
- 1 cup pecans, toasted and roughly chopped
For the frosting
- 2 packages (8 oz each) cream cheese, softened
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 tsp vanilla extract
- ¼ tsp salt
For serving
- ½ cup pecan halves (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, then grease the parchment and dust lightly with flour.
- 2
Spread the chopped pecans on a dry skillet over medium heat and toast, stirring frequently, until fragrant and lightly browned, about 4–5 minutes. Transfer to a plate to cool.
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