Unsalted butter, for greasing
2 3/4 cups all-purpose flour, plus more for dusting
1 cup pecan pieces
3 ripe bananas, chopped
1/2 cup finely chopped fresh pineapple
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1 1/4 teaspoons baking soda
1/2 teaspoon salt
3 large eggs, at room temperature
1 3/4 cups granulated sugar
1 cup vegetable oil
For the Frosting:
2 packages cream cheese (8 ounces each), at room temperature
12 tablespoons unsalted butter, cubed, at room temperature
2 cups confectioners’ sugar
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract
Directions
Make the cake: Preheat the oven to 350 degrees F. Butter two 8-inch round cake pans and line with parchment paper. Butter the parchment and dust with flour.
Spread the pecans on a baking sheet and bake until fragrant and toasted, about 8 minutes. Let cool slightly, then roughly chop. Toss with the bananas, pineapple and 1/2 cup flour in a small bowl.
Whisk the remaining 2 1/4 cups flour, the cinnamon, nutmeg, ginger, baking soda and salt in a bowl. Beat the eggs and granulated sugar in a separate bowl with a mixer on high speed until thick and light, 5 minutes. Gradually beat in the vegetable oil.
Sprinkle the flour mixture over the egg mixture, then gently fold to make a thick batter. Fold in the pecan-fruit mixture, then transfer the batter to the prepared pans. Bake until the cakes are firm and a toothpick inserted into the middle comes out clean, 50 to 55 minutes. Cool in the pans on a rack, 25 minutes, then invert the cakes onto the rack to cool completely.
Make the frosting: Beat the cream cheese in a large bowl with a mixer until fluffy, then gradually beat in the butter until combined. Sift the confectioners’ sugar over the cream cheese mixture and beat until smooth. Add the lemon zest and vanilla and beat until light and fluffy.
Place one cake layer on a serving plate. Spread about half of the frosting on top, then cover with the other cake layer. Spread the remaining frosting over the top and sides of the cake
around the bottom to make a circle the size of the cake pan.
go inside the pan after you butter the pan well
After removing pecans from oven, set them aside to cool.
Cut in rough pieces or break
he chopped pecans, pineapple and flour
and salt and set aside to add later
nutmeg and salt and set aside to add later
with sugar and mix on high for 5 minutes
and oil mixture into a larger bowl so I can easily fold in flour mixture
* Hint: if you have a scale, you can weigh each
cake pan to make sure batter is evenly divided in each pan
Cake will come away from the sides of pan after cooling for 25 minutes
parchment paper from bottom of cake
the cakes over, they hold together well
cream cheese and butter (both at room temp
Cake will want to slide a little, if this happens, place
in refrigerator for 10 – 15 minutes…then resume icing cake
Put rest of icing on top
all over cake to make swirl designs in cake
roasted pecans all round the edge of cake
Rosetta Bakes! 
Hello. I look forward to trying the Keylime Pound Cake and Hummingbird recipes for starters. I would like to know if there is a good substitution for bananas in the Hummingbird cake recipe because I do not like bananas in any state except peeled and raw(not smoothied, baked, fried,etc…) THank you for your help-First time visitor
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Hi Titilayo! Welcome to my blog! Here are a few suggestions as a substitution for bananas in a Hummingbird cake. First of all, bananas act as a binder and they really do help to keep the cake moist, but you could maybe use applesauce, pureed prunes, pumpkin, non-fat yogurt, grated zucchini, low-fat cottage cheese and tofu processed until smooth in a food processor or blender. These ingredients will change the flavor of your this cake and the cake may have a different texture. I would probably opt for the applesauce for this cake, but this choice would be entirely up to you. I hope this helped. đŸ™‚
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