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.