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Hummingbird Cake

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Hummingbird Cake is a tropical delight that combines ripe banana, crushed pineapple, and crunchy pecans for an unforgettable dessert experience. This moist cake is topped with luscious cream cheese frosting and offers a perfect balance of sweetness and tanginess, making it an instant favorite at any gathering.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 3 ripe bananas, mashed
  • 1 cup crushed pineapple, drained
  • 3 large eggs
  • 1 cup vegetable oil (or melted coconut oil)
  • 2 tsp vanilla extract
  • 1 cup chopped pecans
  • 8 oz cream cheese (for frosting)
  • 4 cups powdered sugar (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
  3. In another bowl, combine mashed bananas, crushed pineapple, eggs, vegetable oil, and vanilla extract until smooth.
  4. Pour wet ingredients into the dry mixture and stir until just combined; avoid overmixing.
  5. Gently fold in chopped pecans.
  6. Divide the batter evenly between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
  7. Allow cakes to cool completely before frosting with cream cheese icing.

Nutrition

Keywords: - For added flavor, substitute pecans with walnuts or add shredded coconut. - Ensure bananas are ripe for maximum sweetness and moisture. - Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to one week.

Find it online: https://nrecipes.com/delightful-hummingbird-cake-recipe-a-tropical-treat/