Hummingbird Cake Recipe | LorAnn Oils

Ingredients

• 1 ½ cups (180g) chopped pecans, toasted (divided)
• 3 cups (360g) all-purpose flour
• 2 cups (400g) granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 3 large eggs, lightly beaten
• 1 ¾ cups mashed ripe bananas (about 4 large bananas)
• 8 ounces (227g) crushed pineapple (undrained)
• ¾ cup (177ml) canola oil
• 1 teaspoon vanilla extract
• 1 teaspoon LorAnn Banana Bakery Emulsion
• 1 teaspoon LorAnn Pineapple Bakery Emulsion