Every Easter I make lamb cake. Every Easter except for this one. Meeshie didn’t want lamb cake this year. And everywhere we went they haunted us. I would point out the expense and snicker. But a lot of people don’t have a lamb cake mold passed down from their mother and many more of don’t bake.
When Meeshie asked me not to make lamb cake this year, I knew I had to make something else. I’ve seen hummingbird cake recipes before and had always been intrigued. What a perfect spring cake. Or more accurately the perfect spring cupcake. For those who have never had Hummingbird Cake, I would describe it as a carrot cake made with bananas. Or spice cake made with bananas. It’s lite. Nothing like the denseness of banana bread. People that don’t generally like banana bread love this cake.
This recipe requires roasting the bananas in their skin in the oven. At first, I was going to skip this step. I am the person that freezes all of my over ripe bananas. The riper the banana the sweeter the bread. I just figured that roasting the banana would move the ripening process along. But then I read further in the post and discovered that roasting gives the bananas a slightly different flavor. I can’t really describe it, but just don’t skip that step.
When I made the frosting, I felt that the amount of cream cheese was overkill. I’m not a fan of the in your face flavor of cream cheese. But once the frosting had sat for a bit, the flavor along with the cake, was perfect. Oh, adding the pecans to the frosting, genius.
Sorry for the lack of pictures, but I took pictures on the same day my washer died. And my washer was out of commission for almost two weeks.
Sorry folks, as much I would love to share this recipe with you. I can’t. If you would like to read the recipe that I used, please use this post. The author has asked that I not post it. Happy clicking.