We turned one of our favorite Southern cakes into a quick-cooking crumble, so you can have the flavors of hummingbird cake any night of the week.
- ½ cup sweetened flaked coconut
- ¾ cup firmly packed light brown sugar, divided
- ½ cup all-purpose flour, divided
- ¼ cup plus 2 tablespoons cold salted butter, cubed
- ¾ cup chopped toasted pecans
- 6 medium bananas, cut into 1-inch-thick slices
- 2 cups chopped fresh pineapple
- ¼ cup fresh orange juice
- 1 teaspoon ground cinnamon
- ⅛ teaspoon kosher salt
- ½ cup heavy whipping cream
- 2 ounces cream cheese, softened
- ¼ cup confectioners’ sugar
- ¼ teaspoon vanilla extract
- Garnish: chopped toasted pecans
- Preheat oven to 350°.
- In a medium bowl, stir together coconut, ¼ cup brown sugar, and ¼ cup flour. Add ¼ cup cold butter; using fingertips, work ingredients together until mixture is crumbly. Stir in pecans. Refrigerate until ready to use.
- In a medium bowl, combine bananas, pineapple, and remaining ¼ cup flour; toss well.
- Heat a 10-inch cast-iron skillet over low heat. Add remaining 2 tablespoons butter, and cook until melted. Add remaining ½ cup brown sugar; cook, stirring frequently, until sugar is dissolved, about 2 minutes. Add orange juice, cinnamon, and salt; cook for 1 minute. Add banana mixture; toss gently to coat. Sprinkle with coconut mixture.
- Bake for 20 minutes.
- In a medium bowl, beat cream with a mixer at medium-high speed until stiff peaks form. In a large bowl, beat cream cheese, confectioners’ sugar, and vanilla with a mixer at medium speed until creamy; fold in whipped cream until combined. Serve with crumble. Garnish with pecans, if desired.