This is not your normal cake where you cream butter and sugar and then add flour alternately with liquid. It is made by the muffin method of mixing. In other words it is just plain easy!!!
I usually keep frozen bananas in the freezer for banana bread, muffins, and smoothies. So I just pulled out about 3-4 frozen bananas and put them in a ziplock bag. Let them defrost a little and mashed them with my hands. Then measure 2 cups.
I know! One of them is a dark pan. I do not know how I have ended up with this pan in my kitchen, but I have to use it. I have nothing else!
Bake the layers at 350 degrees for about 25-30 minutes. Let them cool in the pans for about 15 minutes.
Look at my fingers!! What happened they look blue and wrinkled like some dead mummy’s fingers?
You can let them cool enough to frost or I make them ahead of time and freeze. Then when you are ready to frost just pull them out and you are good to go!!
Here are the steps for making the Cream Cheese Frosting.
Just a note here. I like to place the rounded tops of the cake down. And I should have placed wax paper strips around the bottom of the cake to keep the plate clean when I frosted it. Forgot! But put them around in a later photo. It worked! Thank goodness!
I have been known to tell my students that this cake was made of little hummingbirds. At least for about 2 seconds before the tears flowed! I looked for the origin and could not find much. It was first published in Southern Living in 1978 by a woman in North Carolina. Some say that it gets its name because it is as sweet as hummingbird nectar. Whatever the origin it is a keeper on my list of desserts. Here is the recipe for you to enjoy!
- 3 cups cake flour
- 2 cups sugar
- 1 teaspoon salt
- 1 teaspoon soda
- 1 teaspoon cinnamon
- 3 eggs beaten
- 1 1/2 cups oil
- 1 1/2 teaspoon vanilla
- 1 8 oz. crushed pineapple drained
- 1 cup chopped pecans
- 2 cups mashed bananas
Combine dry ingredients. Add eggs, oil and vanilla. Stir by hand just until moist. Add pineapple, bananas and pecans. Spoon batter into 3 well greased 8- inch cake pans. Bake at 350 degrees for 25 to 30 minutes or until the cake begins to fall away from the pan. Let in cool in pans for about 15 minutes before removing. Remove from pans and cool on cooling racks. Cool thoroughly before frosting. May be frozen for up to 3 months before frosting. This will save time when things get a little crazy around the holidays.
Cream Cheese Frosting
- 1 stick of melted butter
- 1 8 0z package of softened cream cheese
- 16 oz. powdered sugar
- 1 teaspoon vanilla
- 1 cup chopped pecans
Melt butter and mix with softened cream cheese. Stir in vanilla, sugar and nuts. I like to put the round top down and frost the flat side of the cake. Place strips of waxed paper under the cake to save on clean up. Frost the top of the first layer and place the second layer round side down. Frost the second layer. Now add the third layer round side down. Frost the sides then the top. I have been known to grind up more pecans and push them into the sides. Or you can take some pretty candied red cherries and make a holiday design on the top, but the recipe without any additions is the most moist and best tasting cake you have ever put in your mouth .
Merry Christmas to all,
The Teacher Cooks