Gluten Free Hummingbird Cake recipes

Ingredients

• 2 1/2 cups (350 g) all purpose gluten free flour (I used Better Batter)
• 1 1/4 teaspoons xanthan gum (omit if your blend already contains it)
• 1/2 cup (72 g) cornstarch (potato starch or arrowroot should work, too)
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 6 tablespoons (84 g) unsalted butter, at room temperature
• 6 tablespoons (84 g) vegetable oil
• 1 1/4 cups (250 g) granulated sugar
• 3 eggs (180 g, weighed out of shell) + 1 egg yolk (30 g) at room temperature, beaten
• 1 1/2 teaspoons pure vanilla extract
• 1/2 cup (100 g) mashed ripe bananas
• 1 8-ounce can crushed pineapple in its own juices (undrained)
• 2 cups (200 g) diced ripe (but not overripe) bananas
• 1 cup (120 g) chopped raw pecans
• 12 ounces cream cheese (1 1/2 8-ounce packages), at room temperature
• 12 tablespoons (168 g) unsalted butter, at room temperature
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 6 cups (690 g) confectioners’ sugar, plus more as necessary

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