Hi Bakers,
This cake has surpassed carrot cake as one of my favorites and I just discovered it two weeks ago! It takes the best of carrot cake and banana bread and then adds tiny bits of pineapple for some tart sweet flavor. It’s fruity with a bit of spice, nuts and a deep layer of the most yummy butter and cream cheese icing. If you taste it be warned you may not be able to stop eating it. Of course I wouldn’t know that from experience…. Make this and love it. I am putting it on my permanent cake rotation which says a lot. Coconut would also be an amazing addition to the cake, I would use it instead of the pecans for more tropical goodness. Enjoy ~Carolyn

Gluten-Free Hummingbird Cake
(adapted for gluten-free from Sally’s Baking Addiction)
Makes one 10” tube pan

Dry Ingredients
2 3/4 cups “Cup 4 Cup” multi-purpose flour
1/4 cup blanched almond flour
1 teaspoon sweet rice flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt


Wet Ingredients
2 cups mashed bananas (approx 4 ripe ones)
1 can (8 oz) crushed pineapple, partially drained (remove about 2 tablespoons)
3 large eggs
2/3 cup vegetable oil
3/4 c granulated sugar
1 cup light brown sugar
1 teaspoon vanilla extract
1 cup chopped toasted pecans** or coconut

Frosting
16 oz cream cheese (two 8 oz boxes, room temp)
3/4 cup butter (room temp)
5 cups powered sugar
1 tablespoon milk
1 tablespoon vanilla

Preheat oven to 350F and place rack in the middle of the oven but low enough to fit the tall cake pan. Grease a 10” tube pan and set aside.
Whisk together the dry ingredients in a large bowl and set aside.
In a medium-sized bowl, whisk together wet ingredients and scrape the bowl if needed. Add the wet to dry ingredients and stir until almost mixed. Scrape the sides and bottom of the bowl and gently stir in pecans. Pour the batter into the tube pan and smooth the top if needed, Bake for about 50-60 minutes or until a tester inserted into the center of the cake comes clean except for a few moist crumbs. Cool thoroughly before frosting. You can chill cake for a day or two and frost later if needed, just be sure to wrap cake well first.
Frosting
In a medium-sized bowl, beat the softened butter, cream cheese and vanilla until smooth. Gradually add the powdered sugar until mixer. Split cake in half horizontally and frost the middle of the cake. Frost the sides and top of the cake and swirl a design on it. Add pecans, coconut and banana chips as you like for garnish. Store in the refrigerator.

**roast pecans at 300F for about 5-7 minutes or until slightly toasted