My Kitchen : Hummingbird Cake Bars

Happy Sunday ! And this week we celebrate some family birthday’s as well as Thanksgiving. Today is a New version of my Favorite Birthday cake.

  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup unsalted butter (1 ½ sticks), softened
  • 1 cup sugar
  • ½ cup light brown sugar, firmly packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 ripe bananas, mashed
  • 1 C chopped pecans
  • 8 ounce can crushed pineapple, draine
  • Preheat the oven to 350F degrees. Spray a 9×13-inch baking pan with nonstick cooking spray.
  • Whisk together the flour, baking powder and salt. Set aside.
  • Using an electric mixer on medium speed, beat the butter, granulated sugar and brown sugar until light and fluffy.
  • Add the egg and vanilla, and mix well. Mix in the bananas and pineapple
  • Reduce the mixer speed to low. Gradually add the flour mixture, mixing just until combined. Stir in the pecans.
  • Spread the mixture evenly in the prepared pan.
  • Bake for 40 to 45 minutes, or until a pick inserted into the center comes out clean. Allow cake to cool completely.

For the cream cheese frosting:

  • ½ block cream cheese (4 ounces) softened
  • ¼ cup unsalted butter (½ stick) softened
  • ½ teaspoon vanilla extract
  • 2 cups powdered sugar
  • ¼ cup chopped pecans
  • Using an electric mixer on medium speed, beat the cream cheese, butter, and vanilla until thoroughly combined.
  • Gradually add the powdered sugar and mix until smooth.
  • Spread the frosting evenly over the top of the cooled bars. Sprinkle the top with pecans.
  • Cut into 24 bars and serve.

2 thoughts on “My Kitchen : Hummingbird Cake Bars

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