Hands-Down Best-Ever Hummingbird Cake

“Hands-down this is my all time, best-ever, absolute favorite hummingbird cake recipe. And while Ken agrees that it is awesome, he insists his recipe is better. So I would like to know what you think! If you try this recipe and you feel you have a better Hummingbird Cake recipe, too, please send it to me. We just may have a Hummingbird show down!”

Ingredients

3 cups flour

2 cups sugar

1 teasp salt

1 ½ teasp baking soda

1 ½ teasp ground cinnamon

3 eggs; beaten

1 ½ cups Canola oil

2 teasp Watkins vanilla

½ teasp banana extract

1 (8 oz) can of crushed pineapple

2 cups mashed bananas; (very ripe “brown” bananas work best)

2 cups finely chopped pecans or walnuts

Instructions

Do not pull out mixer! This batter is mixed with a hand-whisk and a spatula. Preheat oven to 350. Lightly grease and flour one 9 x 13 rectangle pan. In a large mixing bowl, whisk together flour, sugar, salt, baking soda and cinnamon. Then, with a spatula stir in beaten eggs and oil until well blended. Add remaining ingredients. Spoon batter into pans. Bake for approximately 25-30 minutes or until center springs back when gently pressed. Cool before frosting with Cream Cheese Icing. enJOY!