Hummingbird Cake Bars
Description
Hummingbird cake is so good but can be so time consuming and difficult to make. This cake makes a great dessert to bring to a large gathering, since with this version, it's easier, takes less time and there are no worries about how to transport the cake a
Ingredients
Cake:
1/2 c. pecans
1 1/2 c. sugar
1 c. sour cream
1/2 c. butter, softened
2 eggs
1 1/2 c. mashed banana from about 3 large bananas
8 oz. can crushed pineapple
2 t. vanilla
2 c. flour
1 t. baking soda
3/4 t. salt
3/4 t. cinnamon
Frosting:
1 c. butter
2 - 8 oz. bars cream cheese, softened
5 c. powdered sugar
4 t. vanilla
Directions
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Preheat oven to 375 degrees. Grease and flour a Texas size sheet cake pan, 17-1/2 x 12-1/2 x 1 inch deep.
Toast pecans; set aside.** See note below.
Mix sugar, sour cream, butter, and eggs on low speed, scraping occasionally for 1 minute. Beat in bananas, pineapple, and vanilla on low for 30 seconds. Beat in flour, baking soda, salt, and cinnamon on medium speed for 1 minute, scraping the sides of the bowl a few times. Stir in toasted pecans.
Spread in pan; bake 20-25 minutes or until a toothpick comes out with just a few crumbs. Cool.
While cake is cooling, prepare the frosting.
In a skillet over medium heat, melt butter, stirring until golden brown. Let cool a bit.
Meanwhile, beat cream cheese until smooth; add browned butter; beat until mixed well. Stir in vanilla; stir in powdered sugar, a little at a time, desired consistency is reached. A little less or a little more may be needed, depending on your preference. When consistency is reached and the cake is cool, spread the frosting over bars.
Cut into bars. Serve.
*Note : If desired, stir in 1/2 c. sweetened coconut flakes with the toasted pecans into the batter.