The Best Hummingbird Cake Recipe you’ll ever make, slathered with a light Cream Cheese Frosting. This twist on a classic homemade cake is filled with pineapple, bananas and cinnamon – extremely moist and light.
- 2 cup of all purpose flour
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 whole egg
- 1 egg yolk
- 3/4 cup of coconut sugar
- 1/2 cup of crushed pineapple
- 1 teaspoon of vanilla extract
- 3 ripe bananas, mashed
- 1/3 cup of coconut oil, melted
Cream Cheese Frosting:
- 4 oz. of cream cheese, softened
- 1/2 cup of plain greek yogurt
- 2 teaspoons vanilla extract
- 4 teaspoons of pure maple syrup
- 1/4 cup of chopped pecans
For the Hummingbird Cake:
- Preheat oven to 350.
- Grease and flour three 6″ round cake pans.
- In a large bowl add flour, ground cinnamon, ground nutmeg, salt, and baking soda. Set aside.
- In a stand mixer add egg, egg yolk, and coconut sugar. Mix until creamy and smooth.
- Add in mashed banana, coconut oil, crushed pineapple, and vanilla extract mix until combined.
- Slowly add flour mixture into wet mixture in two batches. Make sure it is fully combined.
- Separate batter into the three prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Remove from oven and place on a cooling rack for at least 15 minutes.
For the Cream Cheese Frosting:
- In a medium bowl add cream cheese, greek yogurt, vanilla extract, and maple syrup.
- Using a hand mixture, mix until there are no more clumps and the frosting is smooth.
- Assemble the cake in this order, cake round, cream cheese frosting and repeat until finished. Garnish with pecans. (do not frost the sides)
- Serving Size: 1 slice
- Calories: 329
- Sugar: 24 g
- Sodium: 299 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 50 mg
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