Years ago, I came across a recipe in a European cookbook for Hummingbird Cake. I was very disappointed in the results; it was extremely dense. Over the years, I found several “improved” versions; all were disappointing at best, awful at worst. I finally found the original Hummingbird Cake recipe and was disappointed at how it collapsed. So it was time to experiment! And like a mad scientist, I began adding and subtracting and switching and changing and… Well, about the only thing this has in common with Hummingbird Cake is there are bananas and pineapple! Of course, once I made the wheat and dairy version, I had to make a gluten-free version.
Bananas, pineapples, coconut, macadamias, lemons and limes are all tropical foods and go together wonderfully. This can be made as either a 2-layer cake or as cupcakes. Whichever way you chose, when you make this cake, be prepared for the rave reviews.
See also: Banana Cake with Banana, Pineapple, Coconut, Macadamia Nuts, Crystallized Ginger, Zest and Crushed Anise Seed and with a Dairy-Free Option, Vegan Banana Cake with Banana, Pineapple, Coconut, Macadamia Nuts, Crystallized Ginger and Zest
The Inside Scoop
When both volumetric and weight measures are provided, the volumetric measures should be considered approximations. The standard measure for a cup of sugar is 192 grams. By volume, this measure will be less than 1 cup.
This is a very moist cake and tends to stick to the cake pans. To prevent this, line the bottom of the cake pans with parchment paper. To do so, place the cake pans on the parchment paper. Use a permanent marker to trace around the bottom of the cake pans. Cut out the circles by cutting inside the pens marks. After lining the bottom with parchment paper, spray the pan with non-stick cooking spray. Cupcake liners should also be sprayed so that the cake doesn’t stick to the liners.
Crystallized ginger is very sticky and difficult to chop. However, it is much easier to mince if it is coated with flour. Place a tablespoon of My Gluten-Free Flour mix on a cutting board and use it to coat the crystallized ginger. As you mince the ginger, the flour will continue to coat the smaller pieces, making it easier to continue mincing. Be sure to scrape the the knife as it becomes coated with bits of crystallized ginger. Add the grated lime and lemon zest and continue chopping until the zest and ginger are finely minced.
This recipe was made using My Gluten-Free Flour Mix. Just as one cannot substitute whole wheat flour for cake flour and expect to get the same results, you may not get the same results using other gluten-free flour mixes.
Many people object to the texture of coconut. For a smoother texture, place the coconut in a food mill and chop the coconut into a finer shred. The coconut can also be coated with flour and chopped on the cutting board.
Combine the gluten-free flour, sugar, baking soda, salt, coconut, lime zest, lemon zest and crystallized ginger in a large bowl. Mix until all dry ingredients are evenly distributed throughout the gluten-free flour; this helps to ensure an even rise.
Crack eggs into a small bowl before adding to the batter. That way, it is easy to remove any bits of eggshell or bloody eggs. Whisk eggs, canola oil, pineapple and vanilla extract together before adding to the batter.
To add the wet ingredients to the gluten-free flour mix, make a well in the middle of the flour. Pour the wet ingredients into this well; this promotes the even distribution of liquid throughout the flour mixture and reduces the likelihood of dry flour left on the bottom of the bowl.
Chop the macadamia nuts into ¼ ” (approximately) pieces. Smaller pieces enhance the flavor without adding excessive crunchiness to the cake.
For maximum banana flavor, do NOT mash the bananas. Rather, quarter the bananas lengthwise and chop into approximately 1/4″ cubes.
Fold the bananas and macadamia nuts into the batter by hand. Be sure bananas are distributed evenly throughout the batter; clumps of banana will cause the cake to “dip” at those clumps.
Since gluten free flours do not contain gluten, extended mixing times are important to help the flours absorb moisture. Refrigeration time is essential to allow flours to absorb moisture and eliminate the gritty “gluten free” texture and taste. Although the “grittiness” can be mostly eliminated after 15 minutes of refrigeration, I find longer refrigeration times continue to improve the texture, taste and rise of gluten-free baked goods. As one can see in the pictures, I get an amazing rise.
If possible, use an instant read thermometer to test for doneness. The cupcake or cake is done when the thermometer reads 215 degrees. If you don’t have an instant read thermometer, use a metal cake tester (I use a metal kebab skewer) to test for doneness. For absolute accuracy, use both! Do not use wooden toothpicks; wooden toothpicks are not accurate.
There is sufficient frosting to frost a 2-layer cake or approximately 24 cupcakes. If you wish to add decorations (piping, scalloping, etc.), increase the frosting recipe by 50%. Store any extra frosting in a resealable glass or plastic container, label and refrigerate for the next time you need cream cheese frosting!
An incredibly moist, high-rising gluten-free cupcake or cake packed with the flavors of bananas, pineapple, coconut, macadamia nuts, crystallized ginger, and lemon and lime zest. And it can be made dairy free! This cake can be made as a 2-layer cake or as approximately 24 2-ounce cupcakes. To make the cake batter: In a large bowl or the bowl of a stand mixer, measure out all but 1 tablespoon of the gluten-free flour, xanthan gum, sugar, baking soda and salt; set aside. If coconut is not finely shredded, place coconut in a small food processor and chop until finely shredded. (Coconut can also be chopped on a cutting board.) Add the coconut to the flour mix. Place the 1 Tablespoon of the gluten-free flour on a cutting board. Coat the crystallized ginger with the flour and use a sharp knife to finely mince the ginger; scrape the ginger off the knife as necessary and continue chopping until finely minced. If zest is not finely grated, add the lemon and lime zest and continue to chop until finely grated. Add the crystallized ginger and lemon and lime zest to the flour mix; whisk together. Crack the eggs into a medium bowl; add the oil and extract and whisk to combine. Add the crushed pineapple and whisk together. On the same cutting board, quarter the bananas lengthwise; chop into approximately ¼” cubes. Place into a small bowl and set aside. Make a well in the flour mix; add the egg and oil mixture and mix on the slowest speed of the stand mixer or by hand for approximately 1 minute until all ingredients are combined. Continue to mix on a medium speed for an additional 2 minutes. By hand, stir in the bananas until the bananas are evenly distributed throughout the batter. Cover the batter and refrigerate for at least 2 hours or overnight. When you are ready to bake: Preheat the oven to 350 degrees. For cakes, line the bottoms only of two cake pans with parchment paper; spray lined cake pans with non-stick cooking spray. For cupcakes, line cupcake pans with cupcake liners; spray lightly with non-stick cooking spray. Set aside. Use a cutting board to chop the Macadamias into approximately ¼” pieces; fold into the cake batter until nuts are evenly distributed throughout the batter. Pour the batter evenly into the cake pans or spoon into the cupcake liners. Place the cake pans into the oven and bake for approximately 20 minutes for cupcakes. Adjust baking time for layer cakes. Cake is done when a metal cake tester, inserted into the middle of the cake/cupcake comes out clean and an instant read thermometer reads 215 degrees. Once cupcakes or cakes are done, remove from the oven and place onto cooling racks. For cakes: run a knife around the inner edge of the cake pans to loosen the cake from the edge of the pans. Let the cupcakes or cakes cool for 10 minutes. After 10 minutes, tip the cupcakes or cakes out of the cake pans and place the cake layers, with the parchment paper still on the bottom, onto the cooling racks to cool completely. For cupcakes, remove the cupcakes from the cupcake tins and place onto cooling racks; cool completely. Once the cake is cool, make the frosting: In the bowl of a stand mixer or a large bowl, cream the softened cream cheese or vegan cream cheese and butter or vegan butter until smooth. Add the powdered sugar and mix together on lowest speed of the mixer until ingredients are combined. Add the vanilla extract and mix on the lowest speed until combined. Increase speed to medium high and mix until frosting is smooth. To assemble a two-layer cake, remove the parchment paper from the bottom of one cake layer and place, top-side down onto a cake plate. Spread ¾ cups of frosting on the bottom layer. Remove the parchment paper from the bottom of the remaining layer and place the remaining layer onto the bottom layer, top-side up. Cover top and sides with remaining cream cheese frosting. Decorate as desired. For cupcakes, frost all cupcakes with the frosting; decorate as desired. Enjoy!Gluten-Free Banana Cupcakes with Banana, Pineapple, Coconut, Macadamia Nuts, Crystallized Ginger and Zest and with a Dairy-Free Option
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
Instructions
My Gluten Free Flour Mix:
70 g./ 7 T. White Rice Flour
35 g./ 3 1/2 T. Brown Rice Flour
24 g./ 2 T. Potato Starch
15 g./ 2 T. Millet
11 g./ 1 1/2 T. Tapioca Flour
This equals 155 g. per 1 cup.
To make a large batch at once, I multiplied the above amounts by 8:
560 g./ 56 T. White Rice Flour
280 g./ 28 T. Brown Rice Flour
192 g./ 16 T. Potato Starch
120 g./ 16 T. Millet Flour
88 g./ 12 T. Tapioca
This makes 1240 g./ 8 cups of Gluten Free Flour Mix
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