Hummingbird Cake Bars
Course: Dessert, Snack
Cuisine: American
Cook Time: 18 minutes mins
It’s like a banana cake, carrot cake and pineapple upside-down cake all in one topped with cream cheese frosting! This rich and moist layer cake with pineapple,bananas, warm spices, rich cream cheese, and walnuts is so wonderfully delicious, it could be the best you’ll ever have. Add a little bourbon and coconut and it’s heavenly!
Cake:
- 1 cup all purpose flour
- ½ cup sugar
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 large egg
- ½ cup vegetable oil
- 1 tablespoons Bourbon
- ½ cup crushed pineapple don’t drain
- 1 ripe banana well mashed
- ⅓ cup chopped walnuts plus extra for garnish, finely chopped
- ¼ Cup sweetened shredded coconut
Cream Cheese Frosting:
- 5 oz. cream cheese at room temperature
- 4 tablespoons unsalted butter at room temperature
- 2 ½ cups confectioner’s sugar
- squeeze of lemon
- ½ teaspoon vanilla extract
Directions:
Set oven to 350° F.
Put the flour, sugar, salt, and baking soda in the bowl of a stand mixer and toss to combine (you can also do this by hand, too). Mix in the egg, oil, and Bourbon.
Blend in the pineapple, mashed banana, coconut, and walnuts. Mix just enough to combine all the ingredients thoroughly.
Spread the batter in a 7 1/2 x 11 1/4 greased brownie pan and bake for about 18 minutes, or until a toothpick comes out without wet batter clinging to it (moist crumbs are okay).
Cool the cake before frosting.
To make the frosting, mix the butter with the cream cheese and then gradually beat in the sugar until the frosting is a spreadable consistency. Blend in the lemon juice and vanilla. Add more sugar if the frosting is too thin.
Spread on the cooled cake, and top with more finely chopped walnuts. Store in the refrigerator to chill the frosting before serving.