Recipe of the Week
3 cups flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup unsalted butter
2 cups mashed ripe banannas (3-4 bananas)
1 (8 oz) can crushed pineapple, undrained
2 teaspoons vanilla
1 cup chopped pecans, lightly toasted
1 (12) oz Cool Whip-thawed
1 (8 oz) cream cheese, at room temperature
1 (3.4 oz) instant vanilla pudding
1 cup milk
1 large can crushed pineapple, well drained
1-1/2 cups flaked coconut
3/4 cup pecans, coarsley chopped, lightly toasted
In medium mixing bowl, stir together flour, sugar, soda, nutmeg and salt and set aside. In a large mixing bowl, beat butter with electric mixer on medium speed for 30 seconds. Add eggs, banana, undrained pineapple and vanilla. Beat until combined. Add the flour mixture all at once and beat on low speed until combined. Beat on medium speed one minute and fold in pecans.
Spread batter in well greased and floured 10″ bundt pan. Bake in 325 degree oven for 70-75 minutes until toothpick inserted near center comes out clean. Cool cake in pan on wire rack for 10 minutes. Invert onto cake plate and cool completely.
When cake is cool, frost with Hummingbird Frosting.
Mix milk and pudding for 1 min. Beat in cream cheese and Cool Whip with electric hand mixer. By hand, fold in pineapple and pecans until blended into frosting.
Frost cake and sprinkle coconut on top.
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