Gluten Free Hummingbird Cake

INGREDIENTS

For the Cake 2 1/2 cups (350 g) all purpose gluten free flour (I used Better Batter)

1 1/4 tsp

xanthan gum (omit if your blend already contains it)

1/2 cup

cornstarch (potato starch or arrowroot should work, too)

2 tsp

baking powder

1/4 tsp

baking soda

1 tsp

kosher salt

1 tsp

ground cinnamon

6 tbsp

unsalted butter, at room temperature

6 tbsp

vegetable oil

1 1/4 cups

granulated sugar

eggs (180 g, weighed out of shell) + 1 egg yolk (30 g) at room temperature, beaten

1 1/2 tsp

pure vanilla extract

1/2 cup

mashed ripe bananas

1 8 ounce can

crushed pineapple in its own juices (undrained)

2 cups

diced ripe (but not overripe) bananas

1 cup

chopped raw pecans

For the Frosting 12 ounces cream cheese (1 1/2 8-ounce packages), at room temperature

12 tbsp

unsalted butter, at room temperature

1 tsp

pure vanilla extract

1/4 tsp

kosher salt

6 cups

confectioners’ sugar, plus more as necessary

For Decorating 1/2 to 3/4 cup chopped raw pecans