Hummingbird Bundt Cake
Do you have a few extra bananas past their prime? The deep yellow speckled with black dots on a banana peel indicates perfection for this Hummingbird Cake.
One-Bowl Hummingbird Bundt Cake
Preheat oven to 350F.
In a large mixing bowl, sift together:
3 cups flour
2 cups sugar
1 tsp salt
1 tsp baking soda
Sift dry ingredients and then pour in:
1 cup oil
3 eggs
1 1/2 tsp vanilla
1 cup crushed pineapple (undrained)
Stir until smooth, then add:
2 cups mashed bananas
1 cup sweetened coconut flakes
1 cup chopped walnuts (optional)
Stir it all together until well combined.
Butter & flour a bundt pan (attend to every spot or the cake will stick).
Pour cake batter into prepared bundt pan.
Bake at 350F for 60-70 minutes, until inserted toothpick comes out clean. Remove from oven, invert bundt pan over a dinner plate to transfer baked cake.
Glaze immediately (see below).
While cake bakes, prepare:
Glaze
To a small mixing bowl, add:
1 cup powdered sugar
1 Tbsp increments of cold water
Stir until smooth, adding water until desired consistency is reached. Set aside until cake is baked.
Brenda’s tips:
Serving size: ~16 slices
This is a recipe from Brenda’s mom. It’s one of her favorites and the original recipe came from Farm Journal about 40 years ago
Window to B’s kitchen…
