Hummingbird Cake

This Carrot Cake look alike also has cream cheese frosting but the cake itself is banana pineapple and pecan. This is a recipe that I've had for a long time and was reminded of it recently when I saw it featured on a TV show with chef Art Smith. This is a very old and popular dessert in the southern states.

3 cups flour

1 cup white sugar
1 cup brown sugar
½ tsp salt
1 tsp baking soda
1 1/2 tsp baking powder
3 eggs
1 cup canola oil
1 cup crushed pineapple
1 cup roughly chopped toasted pecans
(Toast pecans for 5 minutes at 350 degrees for 5 minutes tossing twice before chopping)
3 medium size bananas, ripe but firm NOT MUSHY (cut in quarters lengthways and cubed)
2 tsp cinnamon
1 tsp nutmeg
2 tsp vanilla extract
1 tsp butterscotch flavouring

PREPARATION:
Preheat oven to 350°. Grease two 9 inch round cake pans and line bottoms with parchment paper. Grease the paper as well and dust the pans lightly with flour.
Sift together flour, salt, baking soda, cinnamon and nutmeg.
Mix the sugars, eggs and oil until light and fluffy. Stir in the crushed pineapple. Fold in the dry ingredients until not quite completely mixed. Finally fold in the chopped nuts and chopped bananas.
Divide equally between the 2 prepared cake pans and bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean. Turn out of pans and cool completely on a wire rack before frosting with cream cheese icing.

Cream Cheese Icing
1 cup cream cheese
½ cup butter
½ cup shortening
2 tsp vanilla extract

1 kilo bag of icing sugar

1-3 tbsp milk; enough to bring the frosting to a spreadable consistency

Mix all the ingredients together and beat well until smooth and fluffy.