Hummingbird Mini Loaves Recipes

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

Ingredients

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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