BUTTERMILK HUMMINGBIRD CAKE

The picture does not do the taste of this cake justice. It’s pretty, but it could have been beautiful if my guys hadn’t protested the addition of frosting. They said it was the banana and pineapple they wanted to taste. Obviously, they don’t have my sweet tooth. Poor things 🙂

Buttermilk Hummingbird Cake

3/4 cups canola oil

1/2 cup buttermilk

1 cup granulated white sugar

1 cup brown sugar

3 eggs

2 tsp pure vanilla extract

1 tsp cinnamon

1 tsp baking soda

1/2 tsp sea salt

2 cups mashed ripe bananas

1-8 oz can crushed pineapple, drained

3 cups all-purpose flour

3/4 cup chopped pecans

1) Preheat oven to 350 degrees; lightly oil and flour a Bundt cake pan

2) To large mixing bowl, add oil, buttermilk, and both sugars; beat on medium 3 minutes; add eggs, vanilla, cinnamon, baking soda, and salt and beat 2 minutes

3) Add bananas and pineapple and beat on low 2 minutes until well combined; gradually add flour and beat until just combined; stir in pecans

4) Pour batter into Bundt cake pan and bake in oven about an hour until a toothpick inserted in center comes out clean; remove from oven and let cool at least 15 minutes (warm is delicious–and lightly buttered since frosting was a no-no); enjoy!

Servings: 12

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9 thoughts on “BUTTERMILK HUMMINGBIRD CAKE

  1. Mmmm maybe I’m just PMSing but this sounds great right now!

  2. Teresa says:

    I would like your frosting recipe for this, too!

  3. Lazy Suzan says:

    This sounds like something my dad would love, and he’d definitely opt for no frosting, too! 🙂 Thanks for sharing!

  4. […] now for some comfort food–not that Buttermilk Hummingbird Cake wasn’t comforting. In fact, it was too comforting (ask my scales). So why […]

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