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For years, I thought carrot cake was my favorite cake. Sadly, I’ve been mistaken. Tastebuds, you’re wrong. MOVE OVER CARROTS. Make room for banana + pineapple + deliciously spiced hummingbird cake. Of course we’re using cream cheese frosting and there’s toasted pecans too. Is there a better cake than hummingbird?
Ingredients
  • 2 cups (250g) Diamond of California chopped pecans1
  • 3 cups (370g) all-purpose flour ( spoon & leveled)
  • 1 teaspoon baking soda
  • 1 and ½ teaspoons ground cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon salt
  • 2 cups mashed banana (4 ripe bananas)
  • one 8 ounce can crushed pineapple2
  • 3 large eggs, at room temperature
  • ⅔ cup (160ml) vegetable or canola oil (or melted coconut oil)
  • 1 cup (200g) packed light or dark brown sugar
  • ¾ cup (150g) granulated sugar
  • 2 teaspoons pure vanilla extract
  • subheading: Cream Cheese Frosting:
  • two 8 ounce (450g) block cream cheeses, softened room temperature (16 ounces)
  • ¾ cup (175g) unsalted butter, softened to room temperature
  • 5 cups (600g) confectioners' sugar
  • 1 Tablespoon milk
  • 2 teaspoons pure vanilla extract
  • ⅛ teaspoon salt, or more to taste
Steps
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