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35th Anniversary Hummingbird Cake

Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on time 30 mins
Total time 8 hrs, 40 mins
Yield Makes 12 servings
Over-ripe bananas (yellow peels splotched with brown flecks) are best for baking. You won't get the same depth of flavor or moistness without them.

Ingredients

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon table salt
  • 1 teaspoon ground cinnamon
  • 2 cups diced ripe bananas (about 3 medium)
  • 3 large eggs, beaten
  • 1 cup chopped toasted pecans
  • 1 cup vegetable oil
  • 1 (8-oz.) can crushed pineapple, undrained
  • 2 teaspoons vanilla extract
  • Cream Cheese Custard Filling
  • Browned Butter Frosting

How to Make It

  1. Preheat oven to 350°. Stir together first 5 ingredients in a large bowl; stir in bananas and next 5 ingredients, stirring just until dry ingredients are moistened. Pour batter into 4 greased and floured 9-inch square or round cake pans.

  2. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).

  3. Spread Cream Cheese Custard Filling between layers. Spread Browned Butter Frosting on top and sides of cake. Chill 1 hour before serving. Store in refrigerator.