Ingredients:
1 1/2 cups of flour
1 cup of granulated sugar
3/4 cup of oil
2 ripe bananas, mashed
2 eggs, whisked
1/2 cup of pineapple chunks (from a can), with juice
1/2 cup of chopped pecans
1/4 cup of raisins
1/2 tablespoon of vanilla extract
1 teaspoon of baking soda
1/4 teaspoon of salt
1/2 teaspoon of ground cinnamon
Instructions:
Begin by setting your oven to preheat at 350°F. Thoroughly grease and flour a loaf pan, preferably of dimensions 9x5 inches.
Take a mixing bowl and sift in the flour, baking soda, salt, sugar, and cinnamon. Whisk it all together for an even mix.
Pour in the whisked eggs and oil, mixing them in to get a smooth batter.
Gently fold in the mashed bananas, pineapple chunks along with its juice, pecans, raisins, and vanilla extract until everything is just incorporated.
Transfer this batter into your prepared loaf pan, leveling it out for even baking.
Place the pan in the preheated oven. Bake for about 45 minutes, then start checking its doneness by inserting a toothpick or skewer into the center. If it comes out clean, your loaf is done. Typically, it should be ready in an hour. If you notice the top getting overly browned before the inside is baked, cover the top lightly with an aluminum foil.
After baking, let your loaf cool inside the pan for about 20 minutes. Following this, transfer it out to cool completely.
Slice up, serve, and savor the tropical taste of the Hummingbird Loaf Cake!
