Hummingbird Cake

A request from my son-in-law. So, I looked through my cookbook library and pulled out one of my favorites, American Cake. (Thank you Ann, my daughter-in-law’s gift.) I enjoy reading the stories as much as looking over the recipes. After reviewing hummingbird cake recipes on-line this recipe looked best for my family. Oil instead of butter, no coconut (not liked by all), and the recipe was easy enough to toss together in record time.

Enjoy, it’s amazing.

Preheat oven to 350 degrees F.

3 Cups all-purpose flour
1 Teaspoon baking soda
1 Teaspoon ground cinnamon
1 Teaspoon salt
2 Cups sugar
1 1/4 Cups coconut oil (my choice)
3 Large eggs-room temperature
2 Teaspoons best vanilla extract
2 Cups mashed ripe bananas about 2 large
8 Ounce can crushed pineapple, drained
1 cup chopped pecans 

Have all ingredients at room temperature.

Whisk together the first five ingredients set aside.

Beat until mixed the oil, eggs and vanilla. Add dry ingredients (fold in first to make it easy) and beat on low until just incorporated.

Fold in the bananas, pineapple and pecans.

Prepare three 8 or 9 inch cake pans, grease with butter or shortening evenly and a sprinkle of flour. Tap to remove excess flour.

Divide the batter between the three pans equally.

Bake at 350 degrees F for about 20 minutes (plus or minus depending on size of cake pans and your oven). Do a cake test with a toothpick or wooden skewer  pierced in the center if you aren’t sure of doneness. If it comes out clean it’s done.

Remove when done and let rest 10 minutes before removing from pans to cooling rack.

When cake is room temperature top with cream cheese frosting. Recipe here.