35th Anniversary Hummingbird Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Over-ripe bananas (yellow peels splotched with brown flecks) are best for baking. You won't get the same depth of flavor or moistness without them. Ingredients:
3 cups all-purpose flour |
2 cups sugar |
1 teaspoon baking soda |
1 teaspoon table salt |
1 teaspoon ground cinnamon |
2 cups diced ripe bananas (about 3 medium) |
3 large eggs, beaten |
1 cup chopped toasted pecans |
1 cup vegetable oil |
1 (8-oz.) can crushed pineapple, undrained |
2 teaspoons vanilla extract |
cream cheese custard filling |
browned butter frosting |
Directions:
1. Preheat oven to 350°. Stir together first 5 ingredients in a large bowl; stir in bananas and next 5 ingredients, stirring just until dry ingredients are moistened. Pour batter into 4 greased and floured 9-inch square or round cake pans.
2. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
3. Spread Cream Cheese Custard Filling between layers. Spread Browned Butter Frosting on top and sides of cake. Chill 1 hour before serving. Store in refrigerator.
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