We always seem to end up with too many bananas. Everyone wants to eat them when they’re greenish yellow, but a day or two later when they have brown spots, no one will touch them. So, I make banana bread, banana waffles, and all sorts of other treats – like this Hummingbird Cake.
So often, hummingbird cakes are heavy and greasy. I’ve never really understood the need to use cups of oil in a cake that’s loaded with fruit. Instead, I use just enough oil to keep the cake moist and count on the fruit and some Greek yogurt to do the rest. It also cuts some of the calories and fat from the cake,which is great because the Whipped Cream Cheese Frosting is not so diet-friendly (although it tastes so good that you won’t mind)!
- 3 c . all-purpose flour (plus more for dusting)
- 1 ½ tsp . ground cinnamon
- 1 tsp . baking soda
- 1 tsp . salt
- 1 c . brown sugar (packed)
- 1/2 c . granulated sugar
- 3 large eggs
- 8 ounce can crushed pineapple
- 4 ripe bananas (, mashed)
- 1/2 c . vegetable oil
- 1/4 c . plain (, nonfat Greek yogurt)
- 2 tsp . vanilla extract
- 1 c . chopped pecans
- 1/2 c . sweetened shredded coconut
- 1 c . toasted shredded coconut
- 1/2 c . chopped pecans
- To make the cake, preheat oven to 350 F. Generously grease and flour the bottoms of three 9-inch round cake pans with; set pans aside.
- In a large bowl, sift together the flour, cinnamon, baking soda, and salt; set aside.
- Using an electric mixer (either hand or stand), beat the sugars and eggs together in a large mixing bowl until well-combined.
- Add the crushed pineapples with juice, bananas, oil, Greek yogurt, and vanilla; mix until combined.
- Add the flour mixture, and mix on low speed until evenly combined.
- Stir in chopped pecans and coconut until just incorporated.
- Divide the batter evenly between the 3 prepared cake pans, smoothing the tops as needed.
- Bake cakes about 20-28 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes sit for 10 minutes.
- Remove cakes to wire rack, and let cool to room temperature.