Clean Eating Hummingbird Cake

I had never tried hummingbird cake until I moved to Portland in my thirties. Growing up, our desserts were usually chocolate chip cookies or apple pie. When my neighbor brought over this Southern classic filled with bananas, pineapple, and pecans, I couldn’t believe what I’d been missing all those years.

The original recipe is pretty indulgent, loaded with sugar and oil. But after some experimenting in the kitchen, I’ve come up with a lighter version that keeps all the good stuff while cutting back on the not-so-good stuff. And you know what? My kids can’t even tell the difference between this and the traditional recipe.

What Kind of Pineapple Should I Use?

For this hummingbird cake, you’ll want to use canned pineapple packed in 100% juice rather than syrup to keep things on the healthier side. While fresh pineapple might seem like a good choice, canned pineapple actually works better in this recipe because it’s more consistent in moisture content and sweetness. Make sure to drain the pineapple well before weighing and adding it to your batter – you can even give it a gentle squeeze to remove excess liquid. If you’re shopping for canned pineapple, you’ll find it either in chunks, rings, or crushed form – crushed or finely chopped chunks work best here since they’ll distribute more evenly throughout the cake.

Options for Substitutions

This healthier version of hummingbird cake has several ingredients that you can swap if needed:

• Whole wheat pastry flour: You can use regular whole wheat flour, though the texture will be slightly denser. All-purpose flour works too, or for a gluten-free option, try a 1:1 gluten-free baking flour blend.
• Whey protein powder: Feel free to use any unflavored protein powder you have – pea protein, egg white protein, or even collagen peptides work well here. Just make sure it’s unflavored to maintain the cake’s taste.
• Pecans: Walnuts make a great substitute, or you can use chopped macadamia nuts for a different twist. For nut allergies, try using sunflower or pumpkin seeds.
• Greek yogurt: Regular plain yogurt works too – just strain it first to remove excess liquid. You can also use dairy-free yogurt like coconut or almond milk yogurt.
• Grapeseed oil: Any neutral-tasting oil works here – try light olive oil, melted coconut oil, or avocado oil.
• Coconut sugar and liquid stevia: Brown sugar can replace coconut sugar 1:1. For the stevia, you can use monk fruit drops or increase maple syrup by 2-3 tablespoons (though this will add more moisture).

Watch Out for These Mistakes While Baking

The biggest challenge when making a healthy hummingbird cake is dealing with excess moisture – be sure to thoroughly drain your canned pineapple and use ripe (but not overripe) bananas to prevent a gummy texture in your finished cake. A common error is overmixing the batter once the wet and dry ingredients are combined, which can lead to a tough, dense cake instead of a light and tender crumb – mix just until the ingredients are incorporated. To ensure the best texture, make sure your Greek yogurt and eggs are at room temperature before mixing, as cold ingredients don’t blend as smoothly and can affect the cake’s rise. For perfect results, toast your pecans before adding them to the batter, as this simple step brings out their natural oils and adds an extra layer of nutty flavor to your cake.

What to Serve With Hummingbird Cake?

This lighter take on traditional hummingbird cake pairs wonderfully with a hot cup of coffee or tea for an afternoon treat. Since the cake already has tropical flavors from pineapple and banana, try serving it alongside a scoop of vanilla frozen yogurt or a dollop of whipped Greek yogurt for added creaminess without going overboard on calories. For a nice breakfast or brunch spread, you could serve slices of this cake with fresh fruit like berries or mango on the side – the fresh fruits complement the natural sweetness of the cake perfectly. A sprinkle of toasted pecans on top adds an extra crunch that makes each bite even more special.

Storage Instructions

Keep Fresh: This healthy hummingbird cake stays moist and delicious when kept in an airtight container in the fridge. It’ll stay fresh for up to 5 days, making it perfect for when you want a slice of something sweet throughout the week. The flavors actually get even better after a day or two!

Freeze: Good news – this cake freezes really well! Cut it into individual slices, wrap each piece in plastic wrap or foil, and pop them in a freezer bag. They’ll keep for up to 3 months. It’s super handy when you want just one piece of cake without defrosting the whole thing.

Serve: When you’re ready to enjoy your frozen cake, just transfer a slice to the fridge the night before. Let it come to room temperature for about 30 minutes before serving – this helps bring out all those yummy tropical flavors of pineapple and banana. A quick 10-second zap in the microwave can make it taste almost fresh-baked!

Preparation Time	15-20 minutes
Cooking Time	50-60 minutes
Total Time	65-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1000
• Protein: 50-60 g
• Fat: 40-50 g
• Carbohydrates: 90-100 g

Ingredients

• 1 cup whole wheat pastry flour (120g)
• 1/3 cup unflavored whey protein powder (32g)
• 1 tsp ground cinnamon
• 3/4 tsp double-acting baking powder
• 1/4 tsp baking soda
• 1/8 tsp salt
• 1/2 cup pecans, chopped
• 145g pineapple in juice, drained
• 75g ripe banana
• 1 large egg
• 2 large egg whites
• 1/2 cup plain nonfat greek yogurt (114g)
• 1/3 cup pure maple syrup (112g)
• 2 tbsp grapeseed oil (28g)
• 2 tbsp coconut sugar (20g)
• 1.5 tsp liquid stevia extract
• 1 tsp vanilla extract

Step 1: Preheat Oven and Prepare Pan

Preheat your oven to 350°F (175°C).

Spray an 8-inch cake pan with cooking spray to prevent sticking and set it aside.

This step ensures your cake won’t stick after baking.

Step 2: Mix Dry Ingredients

• 1 cup whole wheat pastry flour (120g)
• 1/3 cup unflavored whey protein powder (32g)
• 1 tsp ground cinnamon
• 3/4 tsp double-acting baking powder
• 1/4 tsp baking soda
• 1/8 tsp salt
• 1/2 cup pecans, chopped

In a medium-sized bowl, whisk together the whole wheat pastry flour, unflavored whey protein powder, ground cinnamon, double-acting baking powder, baking soda, salt, and chopped pecans.

Make sure everything is well combined for even distribution throughout the cake.

Step 3: Blend Wet Ingredients

• 145g pineapple in juice, drained
• 75g ripe banana
• 1 large egg
• 2 large egg whites
• 1/2 cup plain nonfat Greek yogurt (114g)
• 1/3 cup pure maple syrup (112g)
• 2 tbsp grapeseed oil (28g)
• 2 tbsp coconut sugar (20g)
• 1.5 tsp liquid stevia extract
• 1 tsp vanilla extract

In a blender, combine the drained pineapple, ripe banana, large egg, egg whites, Greek yogurt, pure maple syrup, grapeseed oil, coconut sugar, liquid stevia extract, and vanilla extract.

Puree the mixture until it is completely smooth.

I find using a blender here ensures the pineapple and banana are fully incorporated, resulting in a uniform batter.

Step 4: Combine Wet and Dry Ingredients

• dry ingredients from Step 2
• blended wet ingredients from Step 3

Pour the blended wet ingredients from Step 3 over the dry mixture from Step 2.

Gently fold the two mixtures together with a spatula until just combined.

Avoid overmixing to keep the cake light and tender.

Step 5: Bake the Cake

• batter from Step 4

Transfer the batter into the prepared cake pan from Step 1 and smooth the top.

Bake in the preheated oven for about 55 minutes, or until the surface springs back lightly when tapped and a toothpick inserted in the center comes out clean.

I like to rotate the pan halfway through baking for even color, but that’s optional.

Step 6: Cool and Serve

Let the cake cool completely in the pan.

Once cooled, carefully flip it onto a serving tray or cake stand and wrap it with plastic wrap.

For best results, wait until the next day to frost with Cream Cheese Frosting and sprinkle with additional chopped pecans.

Slice, serve, and enjoy!

For a truly showstopping look, try making pineapple flowers for decoration.