Last Christmas was the first time I met a lot of my fiance’s extended family, and I wanted to make a good impression, so I brought one of those delicious fruitcakes from my very first blog post. Turns out people don’t like fruitcake much (why?! It’s SO GOOD!!!). This year I brought a loaf of hummingbird cake, which is essentially banana-pineapple cake with some nuts. Turns out you should refrigerate it, so keep that in mind if you make this. It is still quite tasty and moist, though not as good as the fruitcake (but not nearly as labor and time-intensive).
The bananas look a little beat up in the picture above, but they aren’t actually that ripe. So I cheated and threw them in the oven to roast to get a riper flavor.
Another reason this was not time-intensive: it’s semi-homemade! I used a box of “supermoist” yellow cake mix instead of measuring out flour etc. I didn’t have instant pudding on hand (the only time I can recall buying instant pudding was in the future, for my barely-semi-homemade banana pudding), so I subbed in some powdered sugar and vanilla. Mixed in some cinnamon, then made a little yolk-y picture.
This all happened while the bananas were roasting. I also drained a can of crushed pineapple, so I could put the juice into the egg-cake mix-sugar batter.
Once those are mixed with the yogurt, you can mash the bananas. I love doing this with super ripe bananas because they yield so easily under your fork! Also, I appear to use banana a LOT when baking (I love bananas!) Mix in the pecans and pineapple with the banana, and then mix those with the cake mix.
I initially meant to make this time and labor-intensive cake (just how labor-intensive? You crush the pineapple by hand instead of buying the can), but went with these little muffins and a mini-loaf instead.
Bake til done! While it’s cooling, make a quick icing drizzle with cream cheese, milk, and powdered sugar:
If you’re talented/pinterest-y, you can make a pretty drizzle. If you’re me, just chuck it on.
It’s been a little while since we’ve had a picture of me eating, so here’s one!
1 box yellow cake mix
1 1/4 c powdered sugar, divided
1/4 c full-fat yogurt (I use greek)
2 tsp cinnamon
1 20 oz can crushed pineapple
1/2 c chopped pecans
1 tsp vanilla
1 TB milk
2 oz cream cheese
First, roast the bananas: put on a cookie sheet, in their peels, and throw in the oven. Set oven to 350.
Drain pineapple, reserving 1 c juice.
Mix cake mix, 3/4 c powdered sugar, cinnamon. Mix in eggs, pineapple juice, yogurt until smooth.
Do something else for a few minutes (I emptied the dishwasher)
Remove bananas from oven. Peels will hopefully be black by now (about 10 minutes). Carefully peel, then mash. Add pecans and pineapple to bananas, then fold the mixture into the cake mix.
Pour into greased mini loaf pans or muffin tins (I made 12 muffins + 1 loaf out of this). Bake in that 350 oven for 30 minutes, check the muffins. If toothpick comes out clean, they’re done. Loaf should be done around 40 minutes.
While they cool, smash cream cheese with remaining 1/2 c powdered sugar and milk until smooth. Drizzle icing over loaves/muffins. Store in fridge if they last more than two days.