Who wants a slice of cake? Oh wait….my family ate it all….BLURGH!! I only had a one little tiny piece. Guess there will have to be more made in the future…WOO HOO!!!!
About two years ago, when I really started to realize how much I loved baking sweet treats. My father requested a homemade cake for his birthday. The problem with that request? He lives over 700 miles away. I contemplated sending him a homemade cake…..BUT then realized I wanted the cake to be so fresh and perfect. Sooooo, fast forward to last weekend, two years later, and FINALLY I can make a homemade cake for my daddy’s birthday!!!
My mom and I had so much fun in my crazy kitchen baking away. Yes, yes, my kitchen was still not back to normal after the leak. So try to bake in a not fully functioning kitchen is….well…..VERY challenging. This determined girl was going to find a way to make this cake no matter what.
Taking and changing up a true Southern classic just a wee bit is okay, right? If one of the changes involves Chobani Greek Yogurt it has to be okay! For the recipe I used, I adapted the hummingbird cake from Southern Living. I also am a real butter freak, so decided to make buttercream frosting instead of cream cheese frosting.
A few weeks ago I received a delicious package of banana and pear flavor Chobani. Since I knew my parents would be visiting for a few days, I knew I had to use the banana flavor in the cake. I am not a fan of dry cake…..who is? One of my personal tricks to making a moist cake is add in the yogurt, in addition to the other ingredients.
Mom and I also decided that adding in the maraschino cherries would be a perfect addition, and bring all the lovely flavors together- AND the red from the cherries is so pretty included in each slice!
A moist cake full of banana and pineapple, wrapped in a buttercream frosting!!!
40 minPrep Time
25 minCook Time
1 hr, 5 Total Time
Preheat oven to 350 degree Fahrenheit. Butter and lightly flour three 9 inch cake pans, and sit aside.
In small sauce pan, toast whole pecans for about 7 minutes, until lightly browned and aromatic.
In stand mixer, mix together sugar, eggs, Greek yogurt, oil, vanilla, bananas, and pineapple. Mix well.
In medium bowl, ,whisk together flour, cinnamon, salt, baking soda, and nutmeg. Slowly add in dry ingredients to wet ingredients in mixer. Add in chopped toasted pecans.
Use a 1 cup measuring cup, and equally add in batter into each floured cake pan. Place whole maraschino cherries in batter. Bake for 25-30 minutes depending on oven.
For frosting: In mixer, mix together butter, confectioner sugar, vanilla and almond milk. Add more or less of each ingredient to get the perfect consistency, and flavor you love in your frosting.
Once your cake is cooled, frost the cake. Then enjoy!
This cake really was a dream come true, seriously! My father and I love banana cake, it is the birthday cake we request for our special day. So this cake just steps it up a notch, and adds in some pineapple. Happiness all around for sure….see!!!!
Have you had a hummingbird cake before?
Have you tried the banana or pear flavor Chobani yet?