A light and fluffy hummingbird cake recipe that is served topped with cream cheese frosting and crushed walnuts.
Preheat oven to 350F.
Grease two 9 inch round cake pans.
Into a medium sized bowl combine flour, baking soda, salt, sugar and cinnamon.
Add the oil and eggs, stirring until just combined.
Stir in vanilla, pineapple, 1 cup walnuts, and bananas.
Divide the batter evenly into the prepared pans.
Place into the preheated oven and bake for 25-30 minutes or until a toothpick inserted in center comes out clean.
Remove from the oven and place onto cooling racks.
Cool cakes in pans on wire racks 10 minutes; remove from pans,
then remove cakes from pans and let cool completely.
Place cream cheese and butter into a mixing bowl and beat on medium speed, with an electric mixer until smooth.
Add confectioners sugar, beating at low speed until light and fluffy. Stir in vanilla.
Place one cake layer on a serving plate and spread cream cheese frosting between layers and on top and sides of cake; sprinkle chopped walnuts on top.