If you have never heard of hummingbird cake you are probably thinking what the heck, no fear I was too when I first heard of this creature named treat. If you have had the pleasure of trying these however, you will know hummingbird cake is a nutty, fruity, heavenly dessert. It’s like a mix of banana nut bread and pineapple upside down cake, but lighter (so basically, amazing!). If you know me at all (or follow my blog) you will know I absolutely LOVE chocolate desserts, I am a firm believer they can not be beat; however, it is nice to mix things up every once and a while and this is a perfect way to do so.
I made these for one of my beloved coworker’s birthday and they went over great, they would made a perfect dessert for a summer picnic or anytime you are looking for a change of pace. These are great topped with cream cheese frosting (like this one), or I think you could also put a simple glaze on them and they would turn out awesome too. The directions for the pineapple flowers can be found here, I should have baked mine a little longer so they were more dry but you live and learn. The flowers certainly aren’t necessary, but they are fun. Find any excuse you can to make these, you won’t regret it! Enjoy 🙂
Yield: 24 cupcakes
3 cups all-purpose flour, plus more for pan
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, melted and cooled
2 teaspoons pure vanilla extract
2 cups sugar
3 large eggs
2 cups mashed ripe banana (about 3 large)
1 can (8 ounces) crushed pineapple, drained very well
1 cup chopped walnuts, or pecans
1 cup unsweetened desiccated coconut (I omitted)
Preheat your oven to 350º. Line cupcake pans with paper liners and set aside. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt then set aside. With a hand mixer or in the bowl of an electric mixer fitted with the paddle attachment beat butter, vanilla, and sugar until combined (about 2 minutes). Add the eggs one at a time, incorporating each before adding the next. Beat the mixture at medium speed until mixture is pale yellow and fluffy (about 3 minutes).
In a medium bowl, stir together the mashed banana, pineapple, walnuts, and coconut if using. Add to the egg mixture, mixing until combined. Slowly stir in flour mixture until just combined. Divide the batter evenly among the liners, filling about 2/3 full. Bake the cupcakes, rotating pans halfway through, until golden brown and a toothpick inserted in the center comes out clean, about 25 to 28 minutes. Transfer to a wire rack and cool completely. Once the cupcakes have cooled, frost them and decorate with dried pineapple flowers, if desired. Enjoy cupcakes at room temperature.
Source: Martha Stewart