Hummingbird Cake II

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups mashed banana
• 1 cup crushed pineapple
• 1/2 cup chopped pecans
• 1/2 cup shredded coconut
• 1/2 cup chopped walnuts

Directions

1. Preheat oven to 350°F. Grease and flour a 9×13-inch baking pan.
2. In a medium bowl, combine the flour, baking soda, cinnamon, salt, and nutmeg. Set aside.
3. In a large bowl, cream together the oil, granulated sugar, and brown sugar. Beat in the eggs, one at a time, then add the vanilla.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Stir in the mashed banana, pineapple, pecans, coconut, and walnuts. Pour the batter into the prepared pan.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool in the pan before serving.

Interesting Facts

• This cake was created in Jamaica as a way to use up overripe bananas and pineapple.
• It was later brought to the United States and became a popular recipe in the South.
• The name "hummingbird cake" was given to the cake because it is said to be so sweet that it attracts hummingbirds.