Quick Hummingbird Cake Bars
80% authentic · American
A simplified, quicker version of the classic Hummingbird Cake, baked in a sheet pan for easy serving and less fuss. Retains the signature flavors of banana, pineapple, and pecan.
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Ingredients
- All-purpose flour2 cups
- Granulated sugar1 1/2 cups
- Baking soda1 teaspoon
- Ground cinnamon1 teaspoon
- Salt1/2 teaspoon
- Eggs2 large
- Vegetable oil1 cup
- Mashed ripe bananas2 medium
- Crushed pineapple, undrained1 can (15 oz)
- Chopped pecans
- Cream cheese, softened1 package (8 oz)
- Unsalted butter, softened1/4 cup
- Powdered sugar2 cups
- Vanilla extract1/2 teaspoon
Steps
- 1
Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- 2
In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
- 3
In a separate bowl, whisk together eggs, oil, mashed bananas, and crushed pineapple (with juice).
- 4
Add the wet ingredients to the dry ingredients and mix until just combined.
- 5
Stir in the chopped pecans.
- 6
Pour batter evenly into the prepared baking pan.
- 7
Bake for 25-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- 8
Let cake cool completely in the pan.
- 9
Prepare a simple cream cheese glaze by beating cream cheese, butter, powdered sugar, and vanilla until smooth. Drizzle or spread over the cooled cake.
- 10
Cut into bars once the glaze has set.
