Hummingbird Bird Cake, a Southern treat!

vegetable oil

🥗Healthier: applesauce

💰Cheaper: canola oil

Applesauce reduces fat while keeping moisture.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt lowers calories while maintaining creaminess.

chopped pecans

🥗Healthier: chopped walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are nut-free and more affordable.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Granulated sugar is a more cost-effective option.

Preheat the oven to 350°F.

Sift 3 cups of all-purpose flour into a bowl.

Add 1 teaspoon of baking soda, 1 teaspoon of cinnamon, and 1 teaspoon of salt to the flour and whisk together.

In a mixer, combine 1 1/2 cups of vegetable oil and 2 cups of granulated sugar and cream together.

Add 3 lightly beaten eggs to the creamed mixture and mix until well combined.

Gradually add the flour mixture to the wet ingredients on low speed to avoid a cloud of flour.

Add 1 1/2 teaspoons of vanilla extract and mix until combined.

Add 8 oz of crushed pineapple with juice and mix until blended.

Fold in 2 cups of chopped bananas until evenly distributed.

Flour the prepared cake pans that have been greased with oil and lined with parchment paper.

Fold in 1 cup of toasted pecans into the batter.

Evenly distribute the batter into the prepared cake pans and loaf pan.

Bake in the preheated oven for 25 to 30 minutes or until a toothpick comes out clean.

Remove the cakes from the oven and let them cool.

To make the frosting, cream together 1 stick of room temperature butter and 1 8 oz softened cream cheese until smooth.

Gradually add 1 cup of powdered sugar while mixing on low to avoid a cloud of sugar.

Add a teaspoon of vanilla extract and milk or cream to reach desired consistency.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens