Hummingbird Cake

Prep Time2

Cook Time35

Course: Dessert

Cuisine: American

Keyword: banana, cake, hummingbird, hummingbirdcake, pecan, pineapple

4 medium very ripe bananas
1/2 cup packed brown sugar
1/3 cup grapeseed or other neutral oil
1/3 cup applesauce
20 ounce can of crushed pineapple in juice, divided 10 ounces for the cake, 10 ounces for the filling
2 tsp vanilla extract
3 cups all purpose flour
1 tsp baking soda
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
3/4 cup pecans Optional: toast in 325 degree oven for about 7 minutes and let cool before adding to batter.

3 cups raw unsalted cashews, soaked and drained Soak in hot water for about 1 hour.
1/2 cup non-dairy milk such as soy or coconut
1/4 cup agave nectar or maple syrup
1/2 cup non-dairy sour cream We like Tofutti.
1/4 cup lemon juice
1/4 cup coconut shreds to garnish (optional)

Preheat oven to 350 degrees.
Grease two 8 inch baking pans with vegan butter or oil. Add a round of parchment paper to the bottom of each pan (optional).
In a large bowl mash the bananas until fairly smooth.
To the bananas, add brown sugar, grapeseed oil, applesauce, crushed pineapple, and vanilla extract. Stir to combine.
In a separate bowl combine the flour, baking powder, cinnamon, nutmeg, salt, and pecans.
Add the flour mixture to the banana mixture a little a time, stirring to combine. The batter will be thick and there is no need to mix until completely smooth.
Divide batter evenly between the cake pans and bake for 30-35 minutes or until a toothpick inserted comes out clean (check the cakes at about 30 minutes).
Let cakes cool completely before frosting. Cakes can be made one day ahead and kept in the refrigerator until it is time to frost.

In a small saucepan, combine 10 ounces crushed pineapple with the sugar and cornstarch.
Heat over low-medium heat, stirring often, until the mixture thickens (about 10 minutes). Remove from heat and allow to cool.

Combine cashews, non-dairy milk, agave nectar, non-dairy sour cream, and lemon juice in a high speed blender and blend until smooth. This may require several rounds of blending after scraping down the sides of the blender.
Add more non-dairy milk one tablespoon at a time to reach desired consistency. This frosting is easiest to work with if it is on the thicker side.
Allow frosting to cool in the refrigerator for about 15 minutes before frosting.

Remove one of the cooled cakes from the pan and place on serving plate.
Place frosting into a pastry bag or a plastic food storage bag with one corner cut off for piping.
Pipe a circle of frosting around the perimeter edge of the top of cake which will serve as a barrier to keep the filling from spilling out.
Place the filling in the middle of the circle of frosting and smooth until even.
Place the second layer of the cake on top. Use remaining frosting to frost the top of the cake.
Sprinkle the frosting with coconut shreds and decorate the top of the cake with non-toxic / edible flowers (optional).