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Dr. Bird Cake
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Description
I’m told that Hummingbirds are called “Doctor Birds” in Jamaica and that that’s where this cake comes from. All I know is that it was my favorite thing to have as a kid, and this recipe has been in my family for ages. This lovely nutty tasting (but nut free!) banana cake/bread is perfect for dessert and again for breakfast the next morning. No need to put anything on it, it’s perfect as is!
Ingredients
- 3 cups Sifted Flour
- 2 cups Sugar
- 1 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- 1 teaspoon Salt
- 3 whole Very Ripe Bananas (this Is A Great Way To Get Rid Of Brown Spotted Bananas!)
- 3 whole Eggs
- 1 cup Veg. Oil
- 1 can Crushed Pineapple With Juice (8oz.)
- 1-½ teaspoon Vanilla Extract
Preparation
Preheat your oven to 350 degrees.
Butter and flour (or non-stick spray, if you insist) the inside of a 9-inch tube pan, or bundt pan, and set aside.
Combine all your dry ingredients in a large bowl, whisking together to incorporate.
Then, add the wet ingredients, mixing to combine and moisten, but be careful not to beat the batter.
I usually bang the bowl on the counter a couple times at this point to get rid of any air bubbles that might be hidden in there.
Pour the batter into the bundt pan and bake for an hour and twenty minutes to an hour and a half (about 90 minutes) at 350 degrees. The crispy top is my favorite part. Enjoy!
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