Step 1

Preheat oven to 325°. Grease a 9 or 10 inch spring form pan and line bottom with parchment paper. Grease the paper as well and dust the pan lightly with flour.

Step 2

Sift together flour, salt, baking soda, baking powder,cinnamon and nutmeg.

Step 3

Mix the sugars, eggs and oil until light and fluffy.

Step 4

Fold in the dry ingredients until not quite completely mixed.

Step 5

Finally fold in the chopped nuts and chopped bananas. Pour batter into the prepared pan.

Step 6

Blend together cream cheese, sugar, and cocoa. Add the eggs one at a time blending until smooth after each addition. Finally blend in the whipping cream and vanilla and mix until smooth.

Step 7

Spoon the cheesecake mixture evenly over the Hummingbird Cake batter in the springform pan and bake at 300 degrees F for 1 hour and 15 minutes. Cool completely in the pan before removing it to a serving plate. Garnish with chocolate ganache and toasted pecans if desired.

Step 8

Simply melt the chocolate chips and whipping cream together in a double boiler until smooth. It helps speed things up if you heat the whipping cream in the microwave for 15 seconds or so first.