Disclaimer:

No hummingbirds were harmed during the making of this cake! 

I have no idea why this is called a hummingbird cake ( has nothing to do with hummingbirds ) but it's what my grandmother has always called it.

 3 c. flour

2 c. sugar

1 tsp. salt

1 tsp. baking soda

1 tsp. cinnamon

1 1/2 c. vegetable oil

1 1/2 tsp. vanilla

3 eggs

1 (8 1/2 oz. ) can crushed pineapple (undrained)

2 c. mashed bananas

1 c. pecans or walnuts

Sift together flour, sugar, salt, baking soda, and cinnamon.  Add vegetable oil, vanilla, eggs, and pineapple.  Mix well by hand.  Fold in bananas and nuts.  Pour into greased and floured 10 inch tube or Bundt pan.  Bake at 350 for 60 to 70 minutes (do not overbake).  Let cool on wire rack 15 minutes. Remove to serving plate and let cool to room temperature.  Serve with Brandy Sauce.

3 eggs yolks

1 c. sugar

1 tsp. vanilla

1 1/2 c. milk

1 Tbsp. cornstarch

1/4 c. water

3 Tbsp. brandy

In medium saucepan, beat egg yolks:  add sugar, vanilla, and milk.  Combine thoroughly.  Cook over medium heat, stirring constantly until mixture comes to a boil.  Mix cornstarch and water until dissolved.  Add to milk mixture and continue to cook, stirring until sauce is thickened.  Add brandy and stir thoroughly.  Serve hot and pour over cake.