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Per serving
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- 1
Mix the wet
Heat your oven to 350°F. In a big bowl, beat together 2 cups mashed ripe bananas, the canola oil, eggs, the undrained crushed pineapple, and the vanilla until it's good and blended. Use your ripest bananas here — the ones going spotty on the counter are exactly what you want.
- 2
Add the dry
In another bowl, stir together the flour, sugar, 1 teaspoon salt, baking soda, and cinnamon. Gradually beat the dry mix into the banana mixture until just blended, then fold in the chopped walnuts. Don't overwork it.
- 3
Bake the layers
Divide the batter between 3 greased and floured 9-inch round pans. Bake at 350°F for 25 to 30 minutes, until a toothpick in the center comes out clean. Let them cool in the pans 10 minutes, then turn out onto racks to cool all the way through before you even think about frosting.
- 4
Whip the frosting
Beat the shortening, softened butter, lemon zest, and a pinch of salt until fluffy. Add the confectioners' sugar a little at a time, alternating with the pineapple juice, then beat in the half-and-half until smooth and spreadable.
- 5
Frost and finish
Spread frosting between each layer and over the top and sides of the cake. If you like, scatter a handful of toasted chopped walnuts over the top. Keep it in the fridge — that cream in the frosting wants to stay cool.
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Hummingbird Cake
Created by: DeepSouthDiner
Ingredients
- 2 cup bananas
- 1 1/2 cup canola oil
- 3 eggs
- 8 oz crushed pineapple
- 1 1/2 tsp vanilla extract
- 3 cup all-purpose flour
- 2 cup sugar
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 cup walnuts
- 1/4 cup shortening
- 2 tbsp butter
- 1 tsp lemon zest
- 6 cup confectioners' sugar
- 1/2 cup pineapple juice
- 2 tsp half-and-half
Instructions
- Mix the wetHeat your oven to 350°F. In a big bowl, beat together 2 cups mashed ripe bananas, the canola oil, eggs, the undrained crushed pineapple, and the vanilla until it's good and blended. Use your ripest bananas here — the ones going spotty on the counter are exactly what you want.
- Add the dryIn another bowl, stir together the flour, sugar, 1 teaspoon salt, baking soda, and cinnamon. Gradually beat the dry mix into the banana mixture until just blended, then fold in the chopped walnuts. Don't overwork it.
- Bake the layersDivide the batter between 3 greased and floured 9-inch round pans. Bake at 350°F for 25 to 30 minutes, until a toothpick in the center comes out clean. Let them cool in the pans 10 minutes, then turn out onto racks to cool all the way through before you even think about frosting.
- Whip the frostingBeat the shortening, softened butter, lemon zest, and a pinch of salt until fluffy. Add the confectioners' sugar a little at a time, alternating with the pineapple juice, then beat in the half-and-half until smooth and spreadable.
- Frost and finishSpread frosting between each layer and over the top and sides of the cake. If you like, scatter a handful of toasted chopped walnuts over the top. Keep it in the fridge — that cream in the frosting wants to stay cool.