Hummingbird Cake is a fantastic combination of banana bread and carrot cake (sans the carrots) with a touch of pineapple! This recipe never disappoints and delivers a specical treat for any occasion.

Ingredients for the Hummingbird Cake:

  • 3 cups flour (gluten free or regular)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 3 large eggs , room temperature
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup fresh pineapple , crushed (see below)
  • 2 cups roasted bananas* , mashed (approximately 4 large or 6 medium-small bananas with peel left on; instructions below)
  • 1 cup chopped pecans
  • Parchment paper to line bottom of the cake pan
Ingredients for Cream Cheese Frosting:
  • 1 ½ sticks unsalted butter , chilled
  • 3 8-ounce packages of cream cheese , chilled
  • 1 teaspoon vanilla
  • 1 ½ cups powdered sugar , sifted
  • 1 ½ cups finely chopped pecans
Instructions to make Hummingbird Cake:

  1. Preheat the oven to 350 degrees.
How to Roast Bananas
  1. Place bananas on a cookie sheet with peels left on. Bake in the oven for 12 minutes until the skins are black (the bananas may leak which is fine). NOTE: Leave the oven heated to 350 degrees.
  2. Remove and let cool until they can be handled. Peel bananas, place in a small mixing bowl and mash. Set aside.
  3. Peel bananas, place in a small mixing bowl and mash. Set aside.
  4. next :


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