Description
Discover the delightful Hummingbird Cake, a blend of bananas and pineapple that creates a tropical flavor explosion.
Ingredients
Scale
- 2 cups Mashed ripe bananas
- 1.5 cups Canola oil
- 3 large Eggs
- 8 ounces Crushed pineapple
- 1.5 teaspoons Vanilla extract
- 3 cups All-purpose flour
- 2 cups Sugar
- 1 teaspoon Salt
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 1 cup Chopped walnuts
- 0.25 cups Shortening
- 2 tablespoons Butter
- 1 teaspoon Grated lemon zest
- 0.25 teaspoon Salt
- 6 cups Confectioners’ sugar
- 0.5 cups Unsweetened pineapple juice
- 2 teaspoons Half-and-half cream
- Chopped walnuts (optional for sprinkling)
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the mashed bananas, canola oil, eggs, crushed pineapple, and vanilla extract in a large mixing bowl. Mix well until fully blended.
- Mix the dry ingredients together in a separate bowl: flour, sugar, salt, baking soda, and ground cinnamon.
- Gradually fold the dry mixture into the wet ingredients until just combined.
- Stir in the chopped walnuts.
- Pour the batter into prepared cake pans.
- Bake for 45-50 minutes, or until a toothpick comes out clean.
- Beat together the shortening, butter, lemon zest, and salt until creamy.
- Gradually add the confectioners’ sugar, mixing until fluffy.
- Blend in the pineapple juice and half-and-half until smooth.
- Frost the cooled cake generously with the frosting and sprinkle with walnuts if desired.
Notes
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 38 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 50 mg