Healthy Hummingbird Cake

A healthier version of the classic Hummingbird Cake, featuring bananas, pineapple, and pecans.

By @shelikesmilk

Original recipe source

Cook time: 65 minutes

Servings: 8

Ingredients

• 3 large bananas
• 2 eggs
• 1 teaspoon vanilla extract
• 5 tablespoons melted butter
• 0.33 cup real maple syrup
• 0.5 cup Greek yogurt
• 1.75 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 cup crushed pineapple
• 0.5 cup coconut shreds
• 0.5 cup crushed pecans

Instructions

1. Preheat your oven to 350°F (175°C).
2. Mash 3 large overripe bananas in a large mixing bowl until smooth.
3. Add 2 eggs, 1 teaspoon vanilla extract, 5 tablespoons melted butter, 1/3 cup real maple syrup, and 1/2 cup Greek yogurt to the mashed bananas. Whisk to combine.
4. In a separate large bowl, combine 1¾ cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, and 1 teaspoon cinnamon.
5. Add the dry ingredients to the large mixing bowl of wet ingredients and stir until flour streaks are just about gone.
6. Add 1 cup crushed pineapple, 1/2 cup coconut shreds, and 1/2 cup crushed pecans to the batter and gently fold them in.
7. Transfer the batter to a parchment-lined 9×5 inch loaf pan.
8. Bake at 350°F (175°C) for 55-65 minutes, until a toothpick inserted comes out with crumbs instead of wet batter.
9. Allow the loaf to cool for at least 10 minutes before icing, slicing, and serving.