Best Healthy Hummingbird Cake Recipes

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HUMMINGBIRD CAKE



Hummingbird Cake image

This impressive hummingbird cake is my dad's favorite, so I always make it for his birthday. It makes a memorable dessert for any celebration and is lovely with a summer meal. -Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 14 servings.

Number Of Ingredients 20

2 cups mashed ripe bananas
1-1/2 cups canola oil
3 large eggs, room temperature
1 can (8 ounces) unsweetened crushed pineapple, undrained
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup chopped walnuts
PINEAPPLE FROSTING:
1/4 cup shortening
2 tablespoons butter, softened
1 teaspoon grated lemon zest
1/4 teaspoon salt
6 cups confectioners' sugar
1/2 cup unsweetened pineapple juice
2 teaspoons half-and-half cream
Chopped walnuts, optional

Steps:

  • In a large bowl, beat the bananas, oil, eggs, pineapple and vanilla until well blended. In another bowl, combine the flour, sugar, salt, baking soda and cinnamon; gradually beat into banana mixture until blended. Stir in walnuts. , Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, beat the shortening, butter, lemon zest and salt until fluffy. Add confectioners' sugar alternately with pineapple juice. Beat in cream. Spread between layers and over top and sides of cake. If desired, sprinkle with walnuts.

Nutrition Facts : Calories 777 calories, Fat 35g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 333mg sodium, Carbohydrate 113g carbohydrate (85g sugars, Fiber 2g fiber), Protein 7g protein.

HEALTHY HUMMINGBIRD CAKE



Healthy Hummingbird Cake image

Can substitute egg beaters for whole eggs and Splenda Blend Brown Sugar to make this even healthier. Lovely moist flavorful cake! Can bake in the traditional 3-8 inch pans with cream cheese icing, but I usually skip the icing and lightly sprinkle with confectioners sugar.

Provided by manushag

Categories     Dessert

Time 1h15m

Yield 1 cake, 24 serving(s)

Number Of Ingredients 11

1 cup applesauce
1 1/2 teaspoons baking soda
3 eggs
1/2 cup white sugar
1/2 cup brown sugar
3 -4 ripe bananas
8 ounces crushed pineapple, with juice
1 teaspoon cinnamon
3 cups flour
1 1/2 teaspoons vanilla
1 cup chopped pecans or 1 cup walnuts

Steps:

  • Preheat oven to 350 degrees.
  • Mix applesauce and baking soda together.
  • Add eggs and sugars. mixing well.
  • Add chopped bananas, pineapple with juice, and vanilla.
  • Sift together flour and cinnamon and stir into batter.
  • Add chopped nuts.
  • Pour into 13 x 9 pan sprayed with Pam and floured lightly.
  • Bake for one hour, and test for doneness by inserting a toothpick into center of cake. If it comes out 'clean', it's done!

Nutrition Facts : Calories 158.7, Fat 4.1, SaturatedFat 0.5, Cholesterol 26.4, Sodium 92.8, Carbohydrate 28.3, Fiber 1.5, Sugar 12.1, Protein 3

HUMMINGBIRD CAKE



Hummingbird Cake image

Provided by Kardea Brown

Categories     dessert

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 21

Nonstick cooking spray, for the pans
3 cups all-purpose flour, plus more for the pans
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon kosher salt
1/2 teaspoon ground nutmeg
1 1/2 cups granulated sugar
1 1/2 cups canola oil
1 cup sweetened coconut flakes
2 teaspoons pure vanilla extract
3 large eggs
3 very ripe large bananas, mashed (1 1/2 to 2 cups)
One 8-ounce can crushed pineapple
1 cup pecans, toasted and chopped
Dried pineapple rings, for decorating
Toasted coconut chips, for decorating
1 cup (2 sticks) unsalted butter, at room temperature
5 cups confectioners' sugar
1/4 cup buttermilk
2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Spray three 9-inch cake pans with nonstick cooking spray and coat the insides lightly with flour, knocking excess out.
  • Whisk together the flour, cinnamon, baking soda, salt and nutmeg in a large bowl.
  • Beat together the granulated sugar, oil, coconut flakes, vanilla, eggs, bananas and crushed pineapples in a separate medium bowl. Pour the wet ingredients into the dry ingredients and whisk until completely combined. Fold in the pecans.
  • Divide the batter among the prepared cake pans. Bake until a toothpick inserted in the center comes out clean or the cakes bounce back when lightly pressed with a finger, 20 to 25 minutes. Allow to cool for 30 minutes before removing from the pans and cooling completely on a wire rack. Once completely cooled, level the tops using a serrated knife.
  • For the buttermilk frosting: In the meantime, beat the butter in a stand mixer until fluffy, about 2 minutes. Add the confectioners' sugar 1 cup at a time, beating after each addition until smooth and fluffy. Add the buttermilk, vanilla and salt and beat just to combine. Refrigerate until ready to use.
  • Use the buttermilk frosting to assemble the cake and decorate with dried pineapple rings and coconut chips.

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