OK – here’s part two of my cupcake/banana play day!

Like I said a couple of days ago, I had ten overripe bananas on my kitchen counter and I didn’t want to be wasteful. I’ve always wanted to try the classic southern Hummingbird Cake but had never gotten around to it. I knew it called for bananas so I seized the opportunity. I made cupcakes instead of the traditional layer cake so Nick could take them to school. It’s a lot easier to grab a cupcake than it is to slice a piece of cake!

I searched online and went through my huge stack of cookbooks looking for Hummingbird Cake recipes. Honestly, every single recipe was identical or almost identical. I figured I better leave it alone so I pretty much followed the recipes that had already been tested with only very minor tweaks. Why mess with a good thing?

So, I finally tasted a Hummingbird Cake (well… cupcakes) and it was worth the wait. These are yummy and I can see how they became a Southern classic! Feel free to make a layer cake instead of cupcakes. I imagine a cake would be even better because you would have frosting between each layer and not just on top. If you like frosting

Hummingbird Cupcakes

Cake/Cupcakes:

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 2 cups sugar
• 3 eggs, lightly beaten
• 1 cup vegetable oil
• 1 1/2 teaspoons vanilla extract
• 8-ounce can crushed pineapple (do not drain)
• 2 cups mashed extra ripe bananas
• 1 1/2 cups chopped, toasted pecans (2 cups if making cupcakes)

Cream Cheese Frosting:

• 1 stick of butter (1/2 cup), room temperature
• 8-ounce package cream cheese, room temperature
• 1 teaspoon vanilla extract
• 16-ounce box powdered sugar

Preheat oven to 350 degrees. Grease and flour three 9-inch cake rounds or line 2 1/2 muffin pans with paper liners (you will have 24-28 cupcakes depending on the size of your muffin pans).

To make the cake:

Combine the flour, baking soda, salt and cinnamon in a large mixing bowl with a whisk. When thoroughly combined, stir in the sugar.

In a separate bowl combine the eggs, oil and vanilla. Stir mixture into the flour mixture. You will have a thick paste. Stir in pineapple and bananas and 1 cup of the toasted pecans.

When mixture is combined divide among the three prepared cake pans or fill muffin cups 2/3 full.

Bake cake layers for 25-35 minutes or until toothpick inserted into center comes out clean.

Bake cupcakes 20-25 minutes or until toothpick inserted into center comes out clean.

Remove from oven and set on wire racks. After 10 minutes remove from pan and let cool completely on the wire racks.

To make the frosting:

With a hand beater cream the butter and cream cheese together until smooth and creamy. Beat in the vanilla. Once combined add the powdered sugar and continue to beat until frosting consistency.

Frost the cooled cake layers or the cupcakes. Sprinkle the top with remaining toasted pecans.

{ 5 comments }

Sweetest Blessings,
LeAnn