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One Bowl Hummingbird Cake Bars ~ these little bars have all the bells and whistles of the classic Southern hummingbird layer cake, in a snack-able bar form.



Total time

45 minutes




  • 1 cup all purpose flour
  • ½ cup sugar
  • ¼ tsp salt
  • ½ tsp baking soda
  • 1 large egg
  • ½ cup vegetable oil
  • 1 tbsp bourbon
  • ½ cup crushed pineapple (don’t drain)
  • 1 ripe banana ( well mashed)
  • ⅓ cup chopped Walnuts (plus more for garnish)
  • ¼ cup sweetened shredded coconut
  • cream cheese frosting
  • 5 oz cream cheese (at room temperature)
  • 4 tbsp unsalted butter (at room temperature)
  • 2½ cups confectioner's sugar
  • 1 squeeze of lemon
  • ½ tsp vanilla extract


  1. Set oven to 350F
  2. Put the flour, sugar, salt, and baking soda in the bowl of a stand mixer and toss to combine. (You can do this by hand, too.) Mix in the egg, oil,and Bourbon.
  3. Blend in the pineapple, mashed banana, coconut,and nuts. Mix just enough to combine all the ingredients thoroughly.
  4. Spread the batter in a 71/2 x 11 1/2 greased brownie pan and bake for about 18 minutes, or until a toothpick comes out without wet batter clinging to it. (Moist crumbs are ok.)
  5. Cool the cake before frosting.
  6. To make frosting, mix the butter with the cream cheese and then gradually beat in the sugar until the frosting is a spreadable consistency. Blend in the lemon juice and vanilla. Add more sugar if the frosting is too thin.
  7. Spread on the cooled cake, and top with more finely chopped walnuts. Store in the refrigerator.
  8. View the recipe instructions at The View From the Great Island

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