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Hummingbird Cake Bars (+Video)
Hummingbird Cake Bars are a classic southern cake recipe made into an easy bar form. The cinnamon cream cheese frosting takes it over the top!
Course
Dessert
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
55
minutes
minutes
Servings
24
Calories
260
kcal
Author
Brandie @ The Country Cook
Ingredients
For the bars:
2 ½
cups
all-purpose flour
1 ½
teaspoons
baking powder
½
teaspoon
salt
¾
cup
unsalted butter (1 1/2 sticks),
softened
1
cup
sugar
½
cup
light brown sugar,
firmly packed
1
large egg
1
teaspoon
vanilla extract
3
ripe bananas,
mashed
8
ounce
can crushed pineapple,
drained
1
cup
chopped pecans
For the cinnamon cream cheese frosting:
½
block
cream cheese (4 ounces)
softened
¼
cup
unsalted butter (1/2 stick)
softened
1
teaspoon
ground cinnamon
½
teaspoon
vanilla extract
2
cups
powdered sugar
¼
cup
chopped pecans
Instructions
TO MAKE THE BARS:
Preheat the oven to 350F degrees. Spray a 9x13-inch baking pan with nonstick cooking spray.
Whisk together the flour, baking powder and salt. Set aside.
Using an electric mixer on medium speed, beat the butter, granulated sugar and brown sugar until light and fluffy.
Add the egg and vanilla, and mix well. Mix in the bananas and pineapple
Reduce the mixer speed to low. Gradually add the flour mixture, mixing just until combined. Stir in the pecans.
Spread the mixture evenly in the prepared pan.
Bake for 40 to 45 minutes, or until a pick inserted into the center comes out clean. Allow cake to cool completely.
TO MAKE THE CINNAMON CREAM CHEESE FROSTING:
Using an electric mixer on medium speed, beat the cream cheese, butter, cinnamon and vanilla until thoroughly combined.
Gradually add the powdered sugar and mix until smooth.
Spread the frosting evenly over the top of the cooled bars. Sprinkle the top with pecans.
Cut into 24 bars and serve.
Nutrition
Calories:
260
kcal
|
Carbohydrates:
37
g
|
Protein:
2
g
|
Fat:
12
g
|
Sodium:
54
mg
|
Fiber:
1
g
|
Sugar:
25
g