All the deliciousness of the classic hummingbird cake wrapped into a super easy bar recipe.
Author: Jasey's Crazy Daisy
1 1/2cupsmashed bananaabout 3 large
8ozcan crushed pineapple
28 oz bars of cream cheese, softened
Toast pecans using your preferred method, set aside. Preheat oven to 375 degrees. Grease and flour a Texas sheet cake pan (17-1/2" x 12-1/2" x 1" deep). Mix sugar, sour cream, butter, and eggs on low speed scraping occasionally for one minute. Beat in bananas, pineapple, and vanilla on low for 30 seconds. Beat in flour, baking soda, salt, and cinnamon on medium speed for another minute, scraping the sides of the bowl a few times. Stir in toasted pecans. Spread in pan. Bake for 20-25 minutes. The bars are done when a toothpick comes out with just a few crumbs. Cool.
While the bars are cooling, prepare frosting. In a skillet over medium heat, melt butter, stirring until golden brown. Let cool just a bit. Meanwhile beat cream cheese until smooth, add browned butter and beat until mixed well. Stir in vanilla. Stir in powdered sugar, a little at a time, until you reach your desired consistency. You may need a little less or a little more depending on your preference. When your frosting is perfect and your cake cool, spread frosting over bars, cut and enjoy!!!
*Note - sometimes I stir 1/2 cup sweetened coconut flakes with the toasted pecans into the batter.