3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
4 medium sized bananas
1 1⁄2 cups sugar
3 eggs
1 cup vegetable oil
2 teaspoons vanilla extract
1 20-ounce can crushed pineapple
1 cup finely chopped pecans
whole pecans for garnish
1. Preheat oven to 350°F.
2. Coat the cake pan(s) with butter or non-stick cooking spray.
3. In a large bowl add the flour, sugar, baking powder, baking soda, salt and cinnamon. Whisk until well combined.
4. In a medium bowl mash the bananas with a fork or a potato masher.
5. In the bowl with the bananas add sugar, eggs, oil, vanilla and chopped pecans.
6. Add the can of pineapple to the bowl with the wet ingredients. Do not drain off the juice.
7. Add the dry ingredients to the wet ingredients and mix until well combined. This can be done with a whisk, a hand mixer or a stand mixer.
8. Pour the batter into a prepared 9 x 13 inch baking pan OR divide it between 2 9-inch round pans.
9. Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
10. If using a 9 x 13 inch pan cool completely in the pan. If using round pans cool for at least 20 minutes in the pans, then turn the layers out onto a cooling rack.
11. Frost with cream cheese frosting and decorate the top with whole pecans.
Hummingbird Cake
