Red Meat Allergy Friendly Hummingbird Cake with Pineapple and Banana

Total time2 hr 10 min

Prep time35 min

Cook time35 min

Red Meat Allergy Friendly Hummingbird Cake with Pineapple and Banana

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Ingredients

12 servings

For the cake

3 cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB White Lily All Purpose Flour
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2 cups granulated sugar
1 tsp baking soda
1 tsp ground cinnamon
½ tsp salt
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

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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Red Meat Allergy Friendly Hummingbird Cake with Pineapple and Banana

Red Meat Allergy Friendly Hummingbird Cake with Pineapple and Banana | Fig App