Healthy Hummingbird Cake Recipes

Steps:

• Prepare the cake: Heat oven to 350 degrees. Grease three (9-inch) cake pans with nonstick baking spray. In a large bowl, whisk together the flour, cinnamon, baking soda and salt. In a second large bowl, whisk together the eggs, mashed bananas, sugars, oil and vanilla.
• Make a well in the dry ingredients and add the wet ingredients to the center of the well. Gently fold using a rubber spatula to combine. Add the pineapple and pecans, and fold again until just incorporated.
• Divide the batter evenly among the cake pans. Bake until golden, cooked through and an inserted toothpick comes out clean, 25 to 30 minutes. Move the cakes to a wire baking rack to cool in the pans for 10 minutes. Then, remove from the pans and allow to cool completely on the wire racks
• As cakes cool, make the cream cheese frosting: In a stand mixer fitted with the paddle attachment, add the cream cheese, butter, confectioners' sugar and vanilla. Mix on low speed until all the ingredients just come together. Then, increase the speed to medium and mix until creamy and smooth, about 5 minutes.
• Assemble the cake: Place the first layer of the cake top-side down onto a cake stand or plate. Spread the top with cream cheese frosting. Repeat with the second two layers, always placing the top side down to create a very flat surface. Frost the top and sides of the cake.
• Place whole toasted pecan halves around the rim of the cake. Garnish with the dried pineapple and edible flowers, as desired. Slice and serve.

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.

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!

Steps:

• Preheat the oven to 325^F. Generously coat a Bundt pan with nonstick spray.
• In a large bowl, using an electric mixer set on high speed, beat the eggs and egg whites for 1 minute, or until foamy. Beat in the applesauce and vanilla extract.
• In another large bowl, combine the flour, sugar, baking soda, and salt. Add half of the flour mixture to the egg white mixture and beat on medium speed until combined. Add the remaining flour mixture and beat for 1 minute. Stir in the bananas and pecans.
• Drain the pineapple, reserving 2 tablespoons of the juice for making the glaze. Stir the pineapple into the batter. Scrape into the prepared pan.
• Bake for 60 to 65 minutes, or until a wooden pick inserted near the center comes out clean. Cool in the pan on a rack for 15 minutes. Loosen the edges of the cake by gently inserting a thin rubber spatula or knife around the sides and center. Invert the cake onto the rack and cool completely.
• In a small bowl, whisk together the confectioners' sugar and the reserved 2 tablespoons pineapple juice. Drizzle the glaze over the cooled cake.