Hummingbird Mini Loaves Recipes

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MINI HUMMINGBIRD CAKE



Mini Hummingbird Cake image

This tropical Mini Hummingbird Cake recipe is a wonderfully moist cake made with a banana, pineapples, and chopped pecans. It's a delicious scaled down version of a southern classic and is frosted with an irresistibly rich cream cheese icing!

Provided by Joanie Zisk

Categories     Dessert

Time 50m

Number Of Ingredients 16

½ cup all-purpose flour
½ cup granulated sugar
¼ teaspoon ground cinnamon
¼ teaspoon baking soda
¼ teaspoon salt
1 large egg
¼ cup canola oil ((or vegetable oil))
½ teaspoon vanilla extract
⅓ cup drained canned crushed pineapple (, (2-ounces). Reserve 1 ½ teaspoons of the juice for the frosting. )
1 medium ripe banana (, mashed)
¼ cup chopped pecans (, toasted)
¼ cup butter (, room temperature (4 tablespoons))
2 ounces cream cheese (, softened)
1 cup powdered sugar (, sifted)
1½ teaspoons pineapple juice
chopped pecans (, for garnish)

Steps:

  • Heat oven to 350° F (177° C). Lightly grease a 5x5-inch baking dish with softened butter or baking spray. Set dish aside.
  • In a medium-sized bowl, add flour, sugar, cinnamon, baking soda, and salt and whisk together until combined.
  • Next add the egg, oil, vanilla, pineapples, and mashed banana and stir until completely combined.
  • Stir in the pecans.
  • Pour the batter into the prepared baking dish and bake for 30-33 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • Allow the cake to cool to room temperature, about 1 hour.

Nutrition Facts : ServingSize 1 slice, Calories 641 kcal, Carbohydrate 79 g, Protein 5 g, Fat 37 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 93 mg, Sodium 312 mg, Fiber 2 g, Sugar 62 g, UnsaturatedFat 22 g

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