Gluten Free Hummingbird Cake
"A gluten free hummingbird cake recipe is so very often requested by readers, and it’s taken me all this time to comply. I think it’s because the original 1978 Southern … more »..."
INGREDIENTS
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Ingredients
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For the Cake
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2 1/2 cups (350 g) all purpose gluten free flour (I used Better Batter)
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1 1/4 teaspoons xanthan gum (omit if your blend already contains it)
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1/2 cup (72 g) cornstarch (potato starch or arrowroot should work, too)
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2 teaspoons baking powder
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1/4 teaspoon baking soda
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1 teaspoon kosher salt
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1 teaspoon ground cinnamon
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6 tablespoons (84 g) unsalted butter, at room temperature
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6 tablespoons (84 g) vegetable oil
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1 1/4 cups (250 g) granulated sugar
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3 eggs (180 g, weighed out of shell) + 1 egg yolk (30 g) at room temperature, beaten
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1 1/2 teaspoons pure vanilla extract
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1/2 cup (100 g) mashed ripe bananas
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1 8-ounce can crushed pineapple in its own juices (undrained)
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2 cups (200 g) diced ripe (but not overripe) bananas
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1 cup (120 g) chopped raw pecans
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For the Frosting
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12 ounces cream cheese (1 1/2 8-ounce packages), at room temperature
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12 tablespoons (168 g) unsalted butter, at room temperature
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1 teaspoon pure vanilla extract
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1/4 teaspoon kosher salt
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6 cups (690 g) confectioners’ sugar, plus more as necessary
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For Decorating
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1/2 to 3/4 cup chopped raw pecans
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