Low Sodium Hummingbird Cake with Pineapple and Banana

Total time2 hr 10 min

Prep time35 min

Cook time35 min

Low Sodium Hummingbird Cake with Pineapple and Banana

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Ingredients

12 servings

For the cake

3 cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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2 cups granulated sugar
1 tsp baking soda
1 tsp ground cinnamon
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 large eggs
1 cup vegetable oil
1 ½ tsp vanilla extract
1 can (8 oz) crushed pineapple, undrained
2 cups mashed ripe banana (about 4 medium bananas)
1 cup pecans, toasted and roughly chopped

For the frosting

2 packages (8 oz each) cream cheese, softened
1 cup (2 sticks) unsalted butter, softened
4 cups powdered sugar, sifted
1 tsp vanilla extract
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

½ cup pecan halves (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, then grease the parchment and dust lightly with flour.
2
Spread the chopped pecans on a dry skillet over medium heat and toast, stirring frequently, until fragrant and lightly browned, about 4–5 minutes. Transfer to a plate to cool.

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