Hummingbird Cake is a classic cake full of pineapple, banana, coconut, and chopped pecans. This healthier version is just as sweet and moist as the original, but it’s been made refined sugar free, high protein, and whole grain!

Ingredients

• 120g (1 cup) Whole Wheat Pastry Flour
• 32g (⅓ cup) Unflavored Whey Protein Powder
• 1 tsp Ground Cinnamon
• ¾ tsp Double-Acting Baking Powder
• ¼ tsp Baking Soda
• ⅛ tsp Salt
• ½ cup Chopped Pecans
• 145g Canned Pineapple (packed in 100% juice; weigh after draining juice)
• 75g Banana
• 1 Large Egg
• 2 Large Egg Whites
• 114g (½ cup) Plain, Nonfat Greek Yogurt
• 112g (⅓ cup) Pure Maple Syrup
• 28g (2 tbs) Grapeseed Oil
• 20g (2 tbs) Coconut Sugar
• 1½ tsp Liquid Stevia Extract
• 1 tsp Vanilla Extract

Instructions

• Preheat the oven to 350 degrees Fahrenheit and spray an 8″ cake pan with cooking spray.
• In a medium-sized bowl, whisk together the flour, protein powder, cinnamon, baking powder, baking soda, salt, and chopped pecans.
• In a blender (I used my NutriBullet), add the drained pineapple, banana, egg, egg white, yogurt, maple syrup, oil, coconut sugar, stevia extract, and vanilla extract.  Puree until completely smooth.  Pour over the dry ingredients and fold together.
• Pour the batter into prepared pan and bake for ~55 minutes or until the surface springs back when tapped.
• Let cool completely, flip the cake onto a serving tray or cake stand, and wrap with plastic wrap.  The next day, frost with Cream Cheese Frosting and sprinkle with chopped pecans.  If you’re feeling a little extra, make pineapple flowers too and you’ve got yourself a showstopping dessert!  Slice, serve, and enjoy.