Amazing Hummingbird Cake Recipe

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

chopped pecans

🥗Healthier: chopped walnuts

💰Cheaper: sunflower seeds

Walnuts provide a similar texture and flavor.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and is dairy-free.

Preheat the oven to 350°F.

Grab three cake pans, either 8-inch or 9-inch, and decide which to use based on bake time.

In a large bowl, combine 360 grams (3 cups) of all-purpose flour, 1 teaspoon of baking soda, 0.5 teaspoon of baking powder, 1 teaspoon of salt, and 1 teaspoon of ground cinnamon. Whisk together.

For the wet ingredients, prepare 2 cups of mashed bananas from very ripe bananas, which can be softened in the oven at 350°F for about 10 minutes until browned.

Mash the bananas until they are well mushed but still have some texture.

Chop 1 cup (120 grams) of toasted pecans and set aside.

Toast the pecans on a baking sheet in the oven at 350°F for about 4 minutes, mixing them halfway through, until fragrant.

In a medium bowl, combine 3 large room temperature eggs and mix well.

Add 1.5 cups (360 mL) of vegetable oil to the eggs and mix until combined.

Incorporate 1 cup (200 grams) of granulated sugar, mixing as you go to avoid lumps.

Add 2 teaspoons (10 mL) of vanilla extract and mix until smooth.

Fold in the mashed bananas and one can (8 ounces) of crushed pineapple with juice into the wet mixture, stirring well to combine.

In a large mixing bowl, combine the dry mixture with the wet mixture, mixing gently until just combined without overmixing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens