Do you love banana bread? I first came across this recipe as a cake layered with cream cheese frosting and decided that the cake recipe would make delicious coffee cake. The cake is sweet and moist due to the addition of ripe mashed bananas, canned crushed pineapple and oil, and is perfect for breakfast or after school snack. For a special occasion, why not make muffins, frost them and call them cupcakes!
Please don't ask me why it's called "Hummingbird", sorry I don't know, but it might be something to do with the yummy sweetness. I've cut the sugar from the original recipe in half because luckily, most of the sugar comes from the fruit. I've also substituted some of the white flour with wholewheat. Walnuts are good for the crunch and omega 3's.
Ingredients:
2 cups all purpose flour
1 cup whole wheat flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup vegetable or canola oil
3 large eggs
1 1/2 teaspoons vanilla extract
2 cups mashed bananas ( about 3 ripe bananas)
1 cup chopped walnuts
1 8-ounce can crushed pineapple with juice
Directions:
- Preheat the oven to 350 degrees Fahrenheit.
- In a large mixing bowl, sift together the flour, sugar, baking soda, salt and cinnamon.
- I'm using my new Kitchen Aid BeaterBlade.
- Whisk the oil, eggs and vanilla in a small bowl. Add to the dry ingredients with the bananas, walnuts and pineapple. Mix well.
- Spray angel food cake pan or bundt pan with non-stick spray
- Spoon mixture into the pan and bake for approx. 40 - 50 minutes or until golden brown.
- Cool for 5 minutes before turning out onto a wire rack.
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