3 cups flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 cup vegetable oil (I used canola oil)
1 1/2 teaspoon vanilla
1- 8 ounces can crushed pineapple undrained
2 cups mashed bananas (3 large or 4 medium size ripe bananas)
2 cups chopped nuts (optional)
4 ounces cream cheese
1/2 stick butter
1/2 teaspoon vanilla
1/2 box confectioners’ sugar
Mix first five ingredients in a large bowl. In a medium bowl mix eggs, oil, vanilla, crushed pineapple and mashed bananas with a spoon or fork. Add the wet ingredients to the dry ingredients and stir until mixed. Do not beat with a mixer. Pour into greased and floured 10″ bundt pan or tube pan and bake at 350° for 1 hour or one hour and 10 minutes. Test for doneness with a long tooth pick after one hour. Toothpick should come out clean
Frosting: Set out butter and cream cheese until they reach room temperature. Mix all the frosting ingredients together and beat until smooth. Drizzle or Spread on cooled cake.
Note: Keep eggs, bananas, pineapple at room temperature before making the cake.
The cake is sweet enough without frosting. Because of the sweetness this cake is called Hummingbird cake.
I would like to thank Mrs Frances Curby for sharing this recipe from Emily R. Abernathy.
This is my favorite cake because it is so easy to make, and very moist.