Anyone remember the hummingbird cake that I made a few months ago? Just thought you might need a little memory jogger. :)
Anyway, it was a big hit in this house. We ALL really liked this fruity, moist cake.
After all, it was stuffed full of bananas and pineapple and pecans and coconut - what's not to like?
I decided it was time to make a more portion controlled version of the delicious cake. (You get my drift?) This version came from the browneyedbaker.com. I put my own little spin on her recipe and it's slightly different from my cake version but I really liked these a lot.
2 cups all-purpose flour
½ teaspoon baking soda
¾ teaspoon salt
¾ teaspoon ground cinnamon
1 & 1/3 cups mashed banana (2 to 3 large bananas)
2/3 cup crushed pineapple, drained (about half of a 20-ounce can)
2/3 cup walnuts or pecans, toasted and chopped
1 & 1/3 cups granulated sugar
11 tablespoons unsalted butter, melted and cooled
1½ teaspoons vanilla extract
12 ounces cream cheese
½ cup unsalted butter, at room temperature
1 tablespoon vanilla extract
4 cups powdered sugar
Combine frosting ingredients in mixer and frost cupcakes. Sprinkle with cinnamon.
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