Hummingbird Cake with Cream Cheese Frosting

  • 2 ¼  cups all purpose flour
  • 1 ½ teaspoons cinnamon
  • ¾  teaspoon baking soda
  • ¾  teaspoon salt
  • ¾  cup canola oil
  • 1 ½  cups sugar
  • 3 eggs
  • 1 tablespoon vanilla
  • 1 ½ cups mashed bananas
  • ¾ cup mini chocolate chips (or crushed, drained pineapple)
  • ½ cup chopped pecans

Preheat oven to 325.  Whisk together canola oil and sugar in a large bowl.  Add eggs one at a time and whisk well after each addition. Add vanilla, mashed bananas, ¾ cups chocolate chips, and pecans.  Mix ingredients until combined.  In a separate bowl combine flour, cinnamon, baking soda and salt, whisk well.  Combine dry ingredients with wet ingredients and fold together just until they are combined.  Do not over mix.  Pour into a well greased 9X13 pan and spread evenly.  Bake at 325 30-40 minutes or until a toothpick inserted in the center comes out clean.  Cool the cake before frosting it with the cream cheese frosting.  Finish by sprinkling the frosting with pecans.

Cream Cheese Frosting

2 sticks unsalted butter, softened

Two 8 oz packages cream cheese, softened

1 TB pure vanilla extract

2 cups confectioner’s sugar

In a large bowl, using an electric mixer, beat the butter and cream cheese at high speed until light, about 5 minutes. Beat in the vanilla, then the confectioners’ sugar; beat at low speed until incorporated. Increase the speed to high and beat until light and fluffy, about 3 minutes.

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