I’ve been spending some time going through old family cookbooks. Maybe just because I miss the women that were so instrumental in teaching me to cook and maybe I’ve been looking for inspiration.

Hummingbird cake has been around a long time, but I’ve never made it. Recently I freshen up an ambrosia recipe so I thought this might be a recipe to “freshen” up too. Wrong! This recipe is so great the way it is. It is like a hybrid of banana cake and carrot cake; but throw some crushed pine apple in for good measure. And who doesn’t love a cream cheese frosting? I hope you will join me in bringing Hummingbird Cake back!

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Hummingbird Cake

A classic Southern cake. It's a cross between banana and carrot cake.

Course: Endings

Cuisine: American

Keyword: banana, cake, pineapple

Servings: 10 Slices

Ingredients

Cake

• 3 Cups All-Purpose Flour
• 1 tsp. Kosher Salt
• 1 tsp. Baking Soda
• 1 tsp. Ground Cinnamon
• 2 Cups Granulated White Sugar
• 3 Lg. Eggs
• 1 Cup Neutral Oil, I used Avocado
• 1-1/2 tsps. Vanilla Extract
• 1 8-oz. Can Crushed Pineapple, in its own juice
• 4 Medium Ripe Bananas, smashed
• 1 Cup Chopped Pecans, toasted
• Vegetable Shortening and flour for pan

Frosting

• 2 8-oz, pkgs. Cream Cheese, room temperature
• 1 Cup Unsalted Butter, room temperature
• 1 Pound Confectioners Sugar
• Toasted pecan halves for decorating

Instructions

Cake

• Preheat Oven to 350°. Grease and lightly flour 2-9" pans, set aside.

  Whisk together flour, sugar, salt, baking soda and cinnamon, in a large bowl. Add in eggs and oil

  Stir in bananas, pineapple and chopped pecans.
• Divide batter evenly between both pans.

  Bake 25- 30 minutes. Cool inapt for 10 minutes.

  Turn out and let cool completely before frosting.

Frosting

• Beat cream cheese and butter, until well combined.

  Beat in Vanilla.

  Slowly add in Confectioners Sugar, on low speed.

  Once all sugar is in, beat on high speed until fluffy.
• Frost each layer with about 1 cup of frosting then frost tops and sides. Decorate with Toasted Pecan halves.