Hummingbird Cake

Yield

• Three 8” rounds.
• Three 6” rounds: 0.56x, 25 minutes.

Ingredients

• 2 cups (250 g) chopped pecans
• 3 cups (375 g) all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon salt
• 1 1/2 cups (345 g) mashed bananas (about 3 large ripe bananas)
• One 8 ounce (225 g) can crushed pineapple (do not drain)
• 3 large eggs, at room temperature
• 1 cup (240 mL) vegetable oil
• 3/4 cup (150 g) packed light or dark brown sugar
• 3/4 cup (150 g) granulated sugar
• 2 tsp pure vanilla extract

Steps

1. Preheat oven to 300 °F (149 °C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread the chopped pecans on the sheet and toast for 7–8 minutes. Remove from the oven and allow to cool for 10–15 minutes.
2. Turn the oven temperature up to 350 °F (177 °C). Grease three 8-inch cake pans, line with parchment paper rounds, then grease the parchment paper.
3. Whisk the flour, baking soda, cinnamon, allspice, and salt together in a large bowl.
4. Whisk the rest of the cake ingredients in a medium bowl. Pour wet ingredients into dry ingredients and whisk until completely combined. Fold in 1 1/2 cups (190 g) toasted pecans (save the rest for garnish). You should have about 6 to 7 cups of batter.
5. Spread batter evenly between the 3 prepared cake pans. Bake for 26-29 minutes or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking.
6. Remove cakes from the oven and allow to cool completely in the pans set on a wire rack. Once completely cooled, remove cakes from pan and level the tops off so they are flat.

Source

https://sallysbakingaddiction.com/hummingbird-cake/