Deliciously Decadent Hummingbird Cake


TOP Reviews:

Very very yummy!!! I made it for Christmas and it relatively easy- the only time
consuming thing was figuring out how many bananas equalled 2 cups and
actually mashing the bananas (use approx. 5 med-large bananas and a potato
masher). Otherwise, very easy to make. Reminded me of one of my grand-
mother’s cakes, but this was better! I’ll be passing it along!

Hummingbird cake started life as a spice cake with banana and pineapple. This cake was made more delicious by adding 1t cinnamon and 1t alspice. Also, to enhance the banana flavor I processed the bananas in a blender. For some reason this releases more banana flavor into the cake. This is a moist and rich treat!

A friend made it for my birthday. Having gotten rather tired of Banana Nut Muffins (too fake tasting), I was delighted at how good this cake is. She did press nuts into the frosting. It was HEAVEN, and we will make it again. Very fresh banana taste, very moist, and no big wet pineapple chunks. Blended right in.

This was a very, very yummy cake! What a nice surprise. I read about this cake in a culinary novel and wanted to try it. I thought it would be a nice change from our traditional Easter carrot cake…and…it was! I took some of the tips and added a half cup of shredded coconut to the batter. I also added a middle layer of coconut, pineapple and sliced bananas on top of the icing. I decorated the top with more shredded coconut and more chopped walnuts. It was the hit of Easter and the day after…we had to remove it from the table so my cousin would stop eating it! My only suggestion is to bake the cake at 325, not 350…that’s too high. The bottom and sides came out a bit darker than I’d like. But it was still delish! Red Velvet move over…Hummingbird is becoming my new signature cake!

THIS IS A VERY DESIRABLE CAKE AT ALL OF OUR CHURCH SUPPERS AND HOMECOMINGS. EVERYONE WANTS THE RECIPE. USE VERY RIPE BANANAS IN THE CAKE. RIPE BANANAS ARE SWEETER. YOU CAN ALSO BAKE THE CAKE IN A LOAF PAN FOR HAWAIIAN BANANA BREAD. YOU CAN GLAZE THE LOAF OR NOT,IT’S YOUR CHOICE. VERY DELECTABLE AND G-O-O-D.

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I usually bake this in a tube pan and I add a dash of cinnamon to the batter. Pre-made cream cheese frosting works well with this cake. It is delicious!

This cake was very good. I did make changes, so if you’re a purist, read no further..I used 4 very soft, overripe bananas, and a large can of crushed pineapple that I thoroughly DRAINED and used paper towels to get out the remaining juice. I also used a teaspoon of cinnamon, 1/2 teaspoon of nutmeg and 1 teaspoon of pumpkin pie spice to give it some interest. I did not cover it in the cream cheese frosting, but instead made a drizzle of 4 T butter, 1 teaspoon vanilla, and about a cup of confectionary sugar. I sprinkled chopped pecans over the top of the drizzled cake. It was excellent. In fact, if you and your family can wait, I suggest letting it sit for a couple of days (mine is in a domed cake plate) as it gets even better with age (a lot like banana bread). I will definately be using this slightly modified recipe again and again, as only half of my family will eat bananas, but not a one had trouble gobbling up this cake!!! try it out!

I loved it with my changes: only 1 cup of oil, added a teaspoon of cinnamon, and did not drain the crushed pineapple. Also, toast the walnuts first! I also added a 1/2 teaspoon of orange extract to the frosting. This is the tastiest, moistest (is that a word?) cake ever!!!

Fantastic cake mmm! I followed everything exactly except I used whole wheat flour, and added 1/2 cup shredded coconut to the mixture. It came out moist and delicious, not overly banana-bread-ish like people have said. To cut calories use apple sauce instead of vegetable oil or use a “better” oil such as olive oil. Will make again!

INGREDIENTS

2 cups pecans, roasted and chopped
3 cups all-purpose flour
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