This impressive cake is my dad’s favorite, so I always make it for his birthday. It also makes a great Easter dessert and is lovely with a summer meal. —Nancy Zimmerman, Cape May Court House, New Jersey
- 2 cups mashed ripe bananas
- 1-1/2 cups canola oil
- 3 eggs
- 1 can (8 ounces) unsweetened crushed pineapple, undrained
- 1-1/2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup chopped walnuts
- PINEAPPLE FROSTING:
- 1/4 cup shortening
- 2 tablespoons butter, softened
- 1 teaspoon grated lemon peel
- 1/4 teaspoon salt
- 6 cups confectioners' sugar
- 1/2 cup unsweetened pineapple juice
- 2 teaspoons half-and-half cream
- Chopped walnuts, optional
- In a large bowl, beat the bananas, oil, eggs, pineapple and vanilla until well blended. In another bowl, combine the flour, sugar, salt, baking soda and cinnamon; gradually beat into banana mixture until blended. Stir in walnuts.
- Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- For frosting, in a large bowl, beat the shortening, butter, lemon peel and salt until fluffy. Add confectioners' sugar alternately with pineapple juice. Beat in cream. Spread between layers and over top and sides of cake. Sprinkle with walnuts if desired. Yield: 12-14 servings.
Originally published as Hummingbird Cake in Taste of Home June/July 2006, p33
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