When I was in grad school I lived in Kentuckiana. Don’t know what that is? It is the metro area around Louisville, KY that includes parts of Southern Indiana. Right down the street from the church I attended is a place called the Derby Dinner Playhouse. Traveling productions of plays and musicals are performed there, and you enjoy a buffet dinner. I had the chance to attend a couple of different performances at the Derby Dinner Playhouse and thoroughly enjoyed the experience. Apart from the wonderful shows, the thing I remember most about this place was dessert. It was the first time I had ever heard of hummingbird cake, let alone tried it. This moist cake, with the flavors of banana and pineapple was so good. Add the cream cheese frosting and it became one of my favorite cakes. Well, this week I had some old bananas, and couldn’t bring myself to make another loaf of banana bread. Taking a recipe I’ve used in the past and making some adjustments I came up with a great gluten-free version of this cake. It wasn’t the prettiest cake I’ve ever made, and in future I would increase the the amount of frosting (so I could frost the sides)…but the texture was perfect and it tasted fabulous!
- 3 cups gluten free all-purpose flour (I use this)
- 1 and 1/2 teaspoons xanthan gum
- 2 cups white sugar
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 1/4 cups vegetable oil
- 5 eggs
- 1 (8 ounce) can crushed pineapple with juice
- 1 1/2 teaspoons vanilla extract
- 1 cup chopped pecans
- 1 and 1/2 cups mashed bananas
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans (I use rice flour for this).
- Combine the flour, xanthan gum, sugar, salt, ground cinnamon and baking soda.
- Beat the eggs until you can see bubbles from where air has been incorporated into them. Add the oil and well-beaten eggs, stir by hand, until moistened. Stir in the vanilla, pineapple, nuts and bananas.
- Spoon batter into the prepared pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes. Let cakes cool in pans for 10 minutes. Then turn out onto racks to cool. Frost with Cream Cheese Frosting. In future I would increase the frosting recipe by half or maybe even double it.