Name: Hummingbird Cake (Banana-Pineapple Cake)
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 16 servings
Ingredients: 3 cups all-purpose flour (12.75 ounces/360 grams); 2 cups granulated sugar, or 1 cup granulated sugar and 1 cup packed light brown sugar (14 ounces/400 grams); 1 tsp baking soda; 1 tsp ground cinnamon; 1 tsp salt; 1 1/4 cups vegetable oil or peanut oil (9 ounces/260 grams); 3 large eggs, lightly beaten (scant 2/3 cup/5.25 ounces/150 grams); 2 tsp vanilla extract; 2 cups diced very ripe bananas (about 4 medium or 2 large/16 ounces/455 grams); 1 cup canned crushed pineapple with juice (8 ounces/225 grams); 1/2 to 1 cup finely chopped pecans or walnuts (2 to 4 ounces/60 to 120 grams); 2 cups cream cheese, softened (16 ounces/445 grams); 1 cup unsalted butter, softened (65 to 67°F) (2 sticks/8 ounces/225 grams); About 8 cups confectioners’ sugar, sifted (2 pounds/1 kg); 2 tsp vanilla extract; 1/2 cup finely chopped pecans or walnuts (optional) (2 ounces/60 grams)