Hummingbird Cake Base
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Ingredients
- 375 g All-Purpose Flour (#765180)
- 2 c Granulated Sugar Cane (#425311)
- 1 tsp Baking Soda (#513849)
- 1 tsp Ground Cinnamon (#224723)
- 1/2 tsp Ground Nutmeg (#224944)
- 1/2 tsp Kosher Salt Flakes (#311356)
- 12 oz Bananas, sliced (#143710)
- 1 c Crushed Pineapple, in juice (#272078)
- 3/4 c Clear Vegetable Salad Oil (#292702)
- 6 oz Large Eggs (#206539)
- 2 tsp Vanilla Extract (#513873)
- 1 c Pecans (#134830)
Recipe Preparation
- Preheat oven to 350°F (175°C). Grease and flour 2 or 3 round cake pans (8″ or 9″).
- In a large bowl, whisk together flour, sugar, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, combine mashed bananas, crushed pineapple with juice, oil, eggs, and vanilla.
- Fold wet ingredients into dry until just combined. Stir in chopped pecans. Do not overmix.
- Divide batter evenly between prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then turn out onto racks and cool completely.
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