Lots of Bananas

I've been buying more bananas than we can eat and here's one of my favorite sweet treats that uses super ripe bananas.  I've loved this cake since I was a kid and my aunt Alma made it for family gatherings.  Deliciously moist, sweet and nutty.  Yum!

Hummingbird Cake

Hummingbird Cake

3 cups flour
1 tsp cinnamon
1 tsp baking soda
1 tsp salt
1 1/4 cup vegetable oil
2 cups sugar
3 eggs, room temperature
1 1/2 tsp vanilla
2 cups mashed ripe bananas (about 5-7 bananas)
1 8 oz can crushed pineapple in unsweetened juice, drained
1/2 cup chopped pecans

     Heat oven to 325 degrees.  Grease two 9 inch cake pans then line the bottom with wax paper and grease the pans again and lightly flour. 
     Sift flour, cinnamon, soda and salt in a bowl and set aside.
     In large mixing bowl, beat oil and sugar at medium speed for 3 minutes.  Add eggs, one at a time, and beat until light, 1-2 minutes.  Add vanilla, bananas and pineapple.  Add dry ingredients in thirds, beating until smooth.  Stir in nuts.  Divide batter between prepared pans and bake 40-50 minutes or until cake tester comes out clean.  Cool cakes in pans on wire racks for 10 minutes.  Invert cakes, remove wax paper, and cool completely on wire racks.
     When cooled, ice with cream cheese icing (below).

Cream Cheese Icing

8 oz. cream cheese, at room temperature
6 Tbs butter, at room temperature
3 cups confectioners sugar, sifted
1 tsp vanilla

Cream butter and cream cheese until smooth.  Slowly add sifted sugar until incorporated and no lumps.  Add vanilla.