Imagine a dessert that combines the rich, comforting flavors of banana and pineapple with a wholesome twist that won't derail your health goals. This Healthier Hummingbird Cake is not just another sweet treat – it's a revolutionary dessert that proves you can have your cake and eat it too! Packed with nutritious whole wheat flour, heart-healthy walnuts, and just the right amount of creamy indulgence, this recipe is about to become your new favorite guilt-free pleasure.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 1/2 cups whole wheat flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup vegetable oil
- 2 eggs
- 1 cup mashed bananas
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts
- 8 ounces cream cheese
- 1/4 cup butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with non-stick cooking spray or butter.
- In a large mixing bowl, combine whole wheat flour, sugar, baking soda, salt, and ground cinnamon. Whisk together dry ingredients until well blended.
- In a separate bowl, mix vegetable oil and eggs. Beat until smooth and fully incorporated.
- Add mashed bananas and drained crushed pineapple to the wet ingredients. Stir until evenly distributed.
- Gradually pour wet ingredients into dry ingredients. Mix gently with a spatula until just combined. Do not overmix.
- Fold in chopped walnuts, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool completely on a wire rack for about 45 minutes.
- For the cream cheese frosting, beat softened cream cheese and butter in a medium bowl until smooth and creamy.
- Gradually add powdered sugar and vanilla extract. Beat until frosting is light and fluffy.
- Once cake is completely cool, spread frosting evenly over the top.
- Optional: Garnish with additional chopped walnuts or a light dusting of cinnamon.
- Slice into 12 equal pieces and serve. Store covered in refrigerator for up to 5 days.
Tips
- Use ripe bananas for maximum natural sweetness and moisture. The riper the banana, the better the flavor and texture.
- Make sure to drain the crushed pineapple thoroughly to prevent excess moisture in the cake.
- Don't overmix the batter – mix just until the ingredients are combined to keep the cake tender and light.
- Let the cake cool completely before frosting to prevent the cream cheese topping from melting.
- For an extra touch of nutrition, you can add a sprinkle of chia seeds or flaxseeds to the batter.
- Room temperature ingredients blend more smoothly, so take out eggs, cream cheese, and butter about 30 minutes before baking.
- Store the cake in an airtight container in the refrigerator to maintain its freshness and prevent the cream cheese frosting from spoiling.Pro Tip: This cake actually tastes even better the next day, as the flavors have time to meld and develop!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 6g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 55mg
