Saturday, December 3, 2011
I have to confess...often there is a banana or two that doesn't get eaten quick enough in our home.
We don't throw them out...we make Hummingbird Cake with them.
Hummingbird Cake? I thought that was the absolute funniest name for a cake when my friend gave me the recipe.
But I made it at home...
My husband and daughter were there....
I put it out on the counter to cool before adding the cream cheese frosting and went out to run some errands...
Got back home and the cake was over half gone....hmmm, wonder how that happened.
- 1 package plain yellow cake mix
(basically any plain mix...this time I used a white cake mix as it's what I had)
- 1 can (8 ounces) crushed pineapple packaged in juice, undrained
- 2 medium or 3 small ripe bananas, peeled and mashed
(I usually skip the mashing part, as my mixer will do that for me)
- 1/2 cup water
- 1/2 cup vegetable oil
(canola, corn, safflower, soybean or sunflower will work if you don't have vegetable oil)
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
(Note: there are actual formal steps to use; however, I'm choosing to give you the abbreviated
version I use...LOL)
1. Heat your oven to 350 degrees.
2. Spray/grease your pan...traditionally it will be two 9-inch round cake pans, but I use a 9X12 pan.
3. Place all ingredients in your mixer. Beat until combined. Pour everything into your pan.
4. Bake until you can't stand it any more, as the smells filling your house are so yummy...usually around 30 minutes for the cake pans and a bit longer for the 9X12 pan.
5. Remove from oven and place in a safe, secure place to cool...remember, your husband and family will want to eat it immediately.
6. Once cooled, smother the whole thing in cream cheese frosting...and then throw a handful of nuts on for decoration.