Moist tender blondies with the classic southern “Hummingbird Cake” flavor combination of pineapple, coconut, banana, and pecans!
prep time: 10 MINUTES
cook time: 40 MINUTES
total time: 50 MINUTES
2 cups all-purpose flour
1 1/4 cup unsalted butter, melted
1 cup light brown sugar
2/3 cup granulated sugar
2 large eggs
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup sweetened shredded coconut
1/2 cup diced ripe banana
1/2 cup crushed pineapple, well drained
1/2 cup chopped pecans
Preheat the oven to 350 degrees F. Grease a 9 X 13 inch baking dish and set aside.
In a large bowl, mix the flour, melted butter, sugar(s), eggs, salt, and cinnamon together. Whisk until smooth.
Squeeze or press the liquid out of the canned crushed pineapple. Then stir the coconut, banana, pineapple, and pecans into the batter. Mix until evenly distributed.
Scoop the batter into the prepared baking dish. Spread out in an even layer. Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
Cool for at least 20 minutes before cutting and serving.