One Bowl Hummingbird Cake Bars Recipes

MINI HUMMINGBIRD CAKE

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.

ONE BOWL HUMMINGBIRD CAKE BARS

Steps:

• Set oven to 350F
• Put the flour, sugar, salt, and baking soda in the bowl of a stand mixer and toss to combine. (You can do this by hand, too.) Mix in the egg, oil,and Bourbon.
• Blend in the pineapple, mashed banana, coconut,and nuts. Mix just enough to combine all the ingredients thoroughly.
• Spread the batter in a 71/2 x 11 1/2 greased brownie pan and bake for about 18 minutes, or until a toothpick comes out without wet batter clinging to it. (Moist crumbs are ok.)
• Cool the cake before frosting.
• To make frosting, mix the butter with the cream cheese and then gradually beat in the sugar until the frosting is a spreadable consistency. Blend in the lemon juice and vanilla. Add more sugar if the frosting is too thin.
• Spread on the cooled cake, and top with more finely chopped walnuts. Store in the refrigerator.

ONE BOWL HUMMINGBIRD CAKE

Steps:

• Preheat oven to 160 degrees.
• Combine first 6 ingredients in bowl.
• Stir in eggs and oil.
• Add crushed pineapple with its juice and bananas.
• Pour into 2 buttered and floured 20cm cake tins.
• Bake for 40 minutes or until cooked.
• Cool in tins for 10 mins the cool on rack.
• Frost and fill if desired - cream cheese frosting works well here.