Hummingbird Loaf Cake

May 1, 2023

INGREDIENTS

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon McNess ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 1 8 oz. crushed pineapple, drained
  • 1 cup mashed overripe bananas (3 medium)
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs, lightly beaten
  • 1 teaspoon McNess Champion Madagascar Vanilla Compound
  • 1/2 cup shredded, flaked coconut
  • 1/4 cup chopped toasted pecans

Cream Cheese Drizzle (Optional)

  • 4 oz. cream cheese, softened
  • 2 to 3 tablespoons milk
  • 1/2 teaspoon vanilla

INSTRUCTIONS

  1. Preheat oven to 300 degrees F. Line a shallow baking sheet with parchment paper. Toast chopped pecans on baking sheet for 8 minutes and let cool.
  2. Reset oven temperature to 350 degrees F. Grease bottom a 9×5 inch loaf pan. In a large bowl stir together the dry ingredients.
  3. In a medium bowl, combine the wet ingredients. Add to the flour mixture. Stir until moistened. Fold in coconut and pecans. Transfer batter to the prepared pan.
  4. Bake about 1 hour or until toothpick inserted in the center comes out clean.
  5. Cool on wire rack. While loaf is cooling, prepare the Cream Cheese Drizzle.
  6. In a small bowl, combine cream cheese and butter until smooth. Stir in 1/2 cup powdered sugar and about 2 tablespoons milk until desired consistency is reached.
  7. Pour Cream Cheese Drizzle over cooled loaf cake. Sprinkle the top with additional coconut flakes and pecans.
  8. Cut into desired size slices and serve.