I love carrot cake, but I have a prejudice against carrot cake with pineapple in it. It seems that for some reason, there are carrot cake recipes that call for crushed pineapple. Having had carrot cake with and without pineapple, I can say with certainty that the pineapple in fact detracts from the overall taste of carrot cake. So when I became aware of hummingbird cake, which calls for bananas and pineapple, I was a bit skeptical. I mean, I love banana cake (and even pineapple upside down cake), but given my dislike of pineapple in carrot cakes, I held off making hummingbird cake until just recently, when I was looking for a recipe to try for my brother, Daniel’s birthday. He doesn’t like things too rich or sweet. Since I was also baking for my entire family, including my parents, I wanted to find a recipe that didn’t have a lot of butter, given my parents’ aversion to fat, especially butter.
Well, I recently discovered the blog, Life’s Simple Measures, a blog full of recipes for baked goods. The blogger, Jess, shared a recipe for hummingbird cupcakes that she got from the Bake or Break blog that couldn’t stop raving about. After looking over the list of ingredients, which included the aforementioned bananas and pineapple, pecans, and oil, I decided to give the recipe a try. I figured the ingredients would make for cupcakes that my family wouldn’t object – fruit, nuts, and no butter. Well, the cupcakes turned out absolutely delicious, just like Jess raved. I guess there is a place for crushed pineapple in cake after all!
Hummingbird Cupcakes – adapted from Bake or Break
3 cups all purpose flour
1 tsp baking soda
1 tsp salt
2 cups sugar
1 tsp ground cinnamon
3 eggs, beaten
1 cup canola or vegetable oil
1-1/2 tsp vanilla extract
8 oz crushed pineapple
2 cups mashed bananas (about 4 medium to large)
1 cup chopped pecans, toasted
1) Preheat oven to 350 F.
2) Line cupcake tins with 26 to 36 cupcake liners. (If you want larger cupcakes, go with 26 liners. If you want smaller cupcakes, go with 36).
3) Combine flour, baking soda, salt, sugar, and cinnamon in a large bowl. Mix and aerate with a whisk to combine well.
4) Add eggs and oil to dry ingredients, and gently mix until everything is combined.
5) Add vanilla extract, pineapple, and bananas. Mix gently until everything is combined.
6) Add pecans, and gently fold into the batter.
7) Using a standard sized ice cream scoop or large spoon, fill each cupcake liner about 2/3 to 3/4 full. (The original recipe called for 2/3 full, but I filled mine up to about 3/4 full).
8) Bake in the center racks for about 25 minutes, more or less, until a toothpick inserted into the centers of the cupcakes comes out clean or with moist crumbs.
9) Cool cupcakes in pans on wire racks for 10 minutes, before removing them to cool completely on the racks.
Yield: 26 to 36 cupcakes, depending on how full you fill each liner.
Note: You can frost the cupcakes with your favorite cream cheese frosting. Since my family is not big on frosting, I left my cupcakes unfrosted, and they still tasted great.
This was a really easy recipe, making it a double winner in my book :0)
Do you like pineapple in your carrot cake? What prejudices do you have when it comes to ingredients in your baked goods? Please share in the comments.