Hummingbird cake is a classic Southern American dessert, traditionally loaded with bananas, pineapple, pecans, and a rich cream cheese frosting. This healthier version keeps all the moist, fruity flavor you love but uses whole wheat flour, less sugar, and heart-healthy oil, making it a perfect treat for any occasion. The combination of ripe banana and crushed pineapple creates a naturally sweet, incredibly tender crumb that pairs beautifully with a lighter, tangy cream cheese frosting.
Ingredients
- 1 ½ cups (180 g) white whole wheat flour
- 1 cup (125 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 large eggs, at room temperature
- ¾ cup (150 g) coconut sugar or brown sugar
- ½ cup (120 ml) unsweetened applesauce
- ⅓ cup (80 ml) coconut oil, melted and cooled
- 1 teaspoon vanilla extract
- 2 ripe bananas, mashed (about 1 cup / 225 g)
- 1 cup (225 g) crushed pineapple in juice, drained
- ½ cup (60 g) chopped pecans, plus extra for garnish
For the Cream Cheese Frosting:
- 8 oz (225 g) reduced-fat cream cheese, softened
- ¼ cup (60 g) plain Greek yogurt
- ¼ cup (60 ml) honey or maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 8-inch round cake pans.
- In a medium bowl, whisk together the white whole wheat flour, all-purpose flour, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, beat the eggs and coconut sugar together until well combined and slightly fluffy, about 2 minutes.
- Add the applesauce, melted coconut oil, and vanilla extract to the egg mixture, and mix until smooth.
- Stir in the mashed bananas and drained crushed pineapple until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.
- Fold in the chopped pecans gently.
- Pour the batter into the prepared pan(s) and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. If using round pans, check at 25 minutes.
- Let the cake cool in the pan on a wire rack for 15 minutes, then turn out onto the rack to cool completely. This is important before frosting.
- While the cake cools, make the frosting: In a medium bowl, beat the softened cream cheese, Greek yogurt, honey, and vanilla extract until smooth and creamy. Refrigerate until ready to use.
- Once the cake is completely cool, spread the frosting evenly over the top. Sprinkle with extra chopped pecans if desired.
Tips
- Don’t overmix the batter: Overmixing develops gluten, which can make the cake tough. Mix until the flour just disappears.
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your cake will be. Brown spots are perfect.
- Drain the pineapple well: Too much liquid from the pineapple can make the cake soggy. Press it gently against a sieve to remove excess juice.
- Cool completely before frosting: If the cake is even slightly warm, the frosting will melt and slide off. Patience is key.
Serving Suggestions
This hummingbird cake is delicious on its own, but you can elevate it further. Serve it with a dollop of whipped cream and a sprinkle of cinnamon, or a scoop of vanilla ice cream for a decadent dessert. It also pairs wonderfully with a cup of hot coffee or tea for an afternoon treat.
Variations
- Nut-free: Omit the pecans or replace them with sunflower seeds or pumpkin seeds for a nut-free version.
- Gluten-free: Substitute the all-purpose and whole wheat flours with a 1:1 gluten-free baking flour blend. The texture may be slightly more crumbly.
- Spice it up: Add ½ teaspoon of ground ginger or nutmeg to the dry ingredients for extra warmth.
- Make it a layer cake: Use two 8-inch round pans and double the frosting recipe for a beautiful layer cake.
Storage and Reheating
Store the frosted cake in an airtight container in the refrigerator for up to 4 days. The flavors actually meld and improve after a day. For longer storage, you can freeze the unfrosted cake layers for up to 3 months. Wrap them tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before frosting. To enjoy a slice warm, microwave it for 10-15 seconds, but the frosting will soften.
Frequently Asked Questions
Can I use regular whole wheat flour instead of white whole wheat? Yes, you can, but the cake will be denser and heartier. White whole wheat flour is milder and lighter, giving a texture closer to all-purpose flour.
Can I make this cake vegan? Yes, you can substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a vegan cream cheese and yogurt for the frosting. The texture may be slightly more dense.
Why did my cake sink in the middle? This can happen if the cake is underbaked, or if you opened the oven door too early. Make sure your oven is at the correct temperature and avoid opening the door until the minimum baking time has passed.
Can I reduce the sugar further? You can reduce the coconut sugar to ½ cup (100 g), but the cake will be less sweet and the texture may be slightly drier. The natural sweetness from the bananas and pineapple helps, but it won’t be the same.
How do I know when the cake is done? Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s done. The edges will also start to pull away from the pan.
Can I use fresh pineapple instead of canned? Yes, but you must crush it and drain it very well. Fresh pineapple can be more acidic and may affect the texture, so make sure it’s fully drained.
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