A wonderful hummingbird cake that has a delightful combination of flavours from brown butter and bananas, coconut, and pineapple it is then topped with a delicious cream cheese glaze and a sprinkle of toasted pecans and coconut flakes,.
What an amazing cake that would be a touch of elegance at and gathering, this wonderful recipe is brought to you by Marcie a culinary school graduate from her website flavorthemoments, thanks for sharing this great recipe
Here is an excerpt from Marcie from her website about this cake
If you’re not familiar with hummingbird cake, it’s a cake that originated in the south. I stumbled upon it in one of my cookbooks a few years ago, and was intrigued by the sound of that cake. It sounded like carrot cake, but no carrots — it’s packed with bananas, crushed pineapple, and coconut. The cream cheese icing and pecans are a big hit with me, so I knew I’d love the cake. Funny thing is, I never tried the cake before I went and made healthy muffin version. That’s where this cake comes in.
To see the recipe please use the next page link below
