I have a confession.  I’m not really a cake person, at least not usually.  I much prefer brownies.  Or fresh blueberry pie.  Mmmmmmm…..pie….

The problem I have with most cakes is that they are either too dry or the frosting is too sweet, or both.

That was, of course, until I discovered this particular cake, which is apparently a Southern institution, right along with sweet tea and pimiento cheese.   It is a little like banana bread with frosting, but even better.  The original recipe comes from a 1978 issue of Southern Living Magazine but cuts back a little on the oil and nuts and adds a little coconut as well.  You could just as easily skip both the nuts and the coconut if those aren’t your thing.  Also, it is a great way to use up those overripe bananas!

And the frosting.  Oh, the frosting.  I use my Browned Butter Cream Cheese Icing because, well, it is pretty much the yummiest thing on the planet, and the slightly caramelized flavor of the brown butter is the perfect compliment to the richness of the cake.  Don’t skimp on the frosting, or flake out and buy the store bought stuff.  Its not that hard, and it is totally worth the effort!

Here is what you need:

3 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 1/2 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 cups very ripe chopped bananas
8 oz. crushed pineapple (undrained)
1/2 cup chopped pecans (optional)
1/2 cup coconut
Browned Buttter Cream Cheese Icing
3/4 cup coconut for top (optional)
1/2 cup pecans for top (optional)
softened butter & flour for greasing pan
 

Step 1:  Grease & flour 2 9″ round baking pans.

Step 2: Beat eggs in small bowl.

Step 3:  Add eggs and oil to flour mixture; stir with spatula just until moistened.

Step 4: Stir in bananas, pineapple, pecans, and coconut.  Mix at medium speed until well blended, about 1 minute.

Step 5: Pour batter into baking pans.  Bake at 350 for 30-35 minutes, until knife inserted into middle of cake comes out clean.

Step 6:  Cool in pan on wire rack for 10-15 minutes, then invert cakes onto wire rack and cool completely.

Step 7:  Spread coconut and/or pecans on baking sheet; bake at 350 degrees for 5-8 minutes until toasted.

Step 8: Spread Browned Butter Cream Cheese Frosting between layers and on top and sides of cake.  Sprinkle top with pecans and/or coconut if desired.

 

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Recipe: Hummingbird Cake

Summary: This truly southern cake is simply to die for!

Ingredients

3 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 1/2 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 cups very ripe chopped bananas
8 oz. crushed pineapple (un-drained)
1/2 cup chopped pecans (optional)
1/2 cup coconut
Browned Buttter Cream Cheese Frosting
3/4 cup coconut
softened butter & flour for greasing pan



Instructions

Grease & flour 2 9″ round baking pans.
Beat eggs in small bowl.
Add eggs and oil to flour mixture; stir with spatula just until moistened.
Stir in bananas, pineapple, pecans, and coconut. Mix at medium speed until well blended, about 1 minute.
Pour batter into baking pans. Bake at 350 for 30-35 minutes, until knife inserted into middle of cake comes out clean.
Cool in pan on wire rack for 10-15 minutes, then invert cakes onto wire rack and cool completely.
Spread coconut and pecans on baking sheet; bake at 350 degrees for 5-8 minutes until toasted.
Spread Browned Butter Cream Cheese Frosting between layers and on top and sides of cake. Sprinkle top with pecans and/or coconut if desired.

 

Preparation time: 5-10 minutes

Cooking time: 30-35 minutes

Number of servings (yield): 12

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Have you ever tried Hummingbird Cake?

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