Dessert

Hummingbird Cake is for Dessert.

Hummingbird Cake takes 50 minutes to prepare.

Hummingbird Cake takes 55 minutes to cook.

Hummingbird Cake makes 24 servings.

The ingredients for Hummingbird Cake are:

Banana, fresh, 334 grams
Pineapple, fresh, 137 grams
*Flour, white, 2 cup
Flour, whole grain, .75 cup
Pecans, 1 cup, chopped
Cinnamon, ground, 1 tsp
Ginger Root, 1 tsp
Nutmeg, ground, 0.5 tsp
Baking Soda, 1.25 tsp
Salt, 0.5 tsp
Egg, fresh, whole, raw, 2 large
Applesauce no sugar added, TREETOP Natural, 4 oz
Granulated Sugar, 1.25 cup
Pumpkin-Libby's 100% Pure Pumpkin, 1/2 cup
Flax Seed, 4 tbsp
Water, tap, 1 fl oz

Here is how you make Hummingbird Cake:

Preheat the oven to 350 degrees F. Line muffin tin with muffin cups. Spread the pecans on a baking sheet and bake until fragrant and toasted, about 8 minutes. Let cool slightly, then roughly chop. Toss with the bananas, pineapple and 1/2 cup flour in a small bowl.Whisk the remaining 2 1/4 cups flour, the cinnamon, nutmeg, ginger, baking soda and salt in a bowl. Beat the eggs and granulated sugar in a separate bowl with a mixer on high speed until thick and light, 5 minutes. Gradually beat in the vegetable oil.Sprinkle the flour mixture over the egg mixture, then gently fold to make a thick batter. Fold in the pecan-fruit mixture, then transfer the batter to the prepared pans. Bake until the cakes are firm and a toothpick inserted into the middle comes out clean, 50 to 55 minutes. Cool in the pans on a rack, 25 minutes, then invert the cakes onto the rack to cool completely.Serving Size:?Makes 18 cupcakes

The nutritional information for Hummingbird Cake is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 197.7

• Total Fat: 9.5 g
• Cholesterol: 15.5 mg
• Sodium: 121.5 mg
• Total Carbs: 27.4 g
• Dietary Fiber: 2.6 g
• Protein: 3.2 g