I had a surplus of very, very ripe bananas recently and I was getting tired of making banana bread. At the same time I was cleaning out my recipe file and came across a sheet I had torn from a magazine – Food & Family for hummingbird poundcake. It’s very similar to the tradition version from Southern Living magazine here – their most requested recipe – but it’s denser and calls for less icing.
It’s your basic cake-from-scratch with adding in crushed pineapple and to keep it moist a box of vanilla instant pudding mix. Since my hive members are not “nut in our food” type of cake eaters, I left the pecans out of the cake mix and just sprinkled finely chopped ones on the icing.
Here is the link to the original recipe. I hope you enjoy it as much as we did!