This is a wonderful pound cake that I make for special picnics. I love the inclusion of the fresh apples and cinnamon but the streusel top is the best part.
Hummingbird Cake is as sweet as it sounds. Cinnamon, bananas, mixed nuts, and pineapple are mixed together in this easy to make dessert.
You can use any variety of nuts you like, but The Cooking Comedian suggests using half pecans and half walnuts. For even more flavor, lightly toast the nuts in the oven until just fragrant.
If you’re using self-rising flour, leave out the baking soda. If they’re available, use extra large eggs.
3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 cups chopped bananas
1 cup nuts
1 1/2 cups vegetable oil
1 (8-ounce) can crushed pineapple with juice
10-inch (25cm) pan or two 9-inch (23cm) pans
Grease and flour a 10-inch (25cm) pan or two 9-inch (23cm) pans. Preheat an oven to 350 degrees F (175 degrees C).
In a large bowl, sift together the flour, sugar, baking soda, salt, and cinnamon.
Add the bananas, nuts, oil, eggs and pineapple with juices. Stir until well mixed, either using a beater or by hand.
Bake for 70 minutes. Let cool before serving.