Description
A classic Southern dessert packed with bananas, pineapple, and pecans, topped with creamy frosting.
Ingredients
Scale
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained
- 2 cups mashed ripe bananas (about 4 bananas)
- 1 cup chopped pecans or walnuts (optional)
Instructions
- Preheat oven to 350°F. Grease and flour two 9-inch cake pans.
- Whisk flour, sugar, baking soda, cinnamon, and salt in a large bowl.
- Add oil, eggs, and vanilla. Mix until combined.
- Stir in pineapple, bananas, and nuts.
- Divide batter evenly between pans. Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks.
- For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and milk until spreadable.
- Frost cooled cake layers.
Notes
- Use very ripe bananas for best flavor.
- Toast nuts for extra crunch.
- Cake tastes even better the next day.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 45g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
Keywords: hummingbird cake, southern dessert, banana cake, cream cheese frosting