Hummingbird Cake

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 197.7
  • Total Fat: 9.5 g
  • Cholesterol: 15.5 mg
  • Sodium: 121.5 mg
  • Total Carbs: 27.4 g
  • Dietary Fiber: 2.6 g
  • Protein: 3.2 g

View full nutritional breakdown of Hummingbird Cake calories by ingredient
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Number of Servings: 24

Ingredients

    Banana, fresh, 334 grams
    Pineapple, fresh, 137 grams
    *Flour, white, 2 cup
    Flour, whole grain, .75 cup
    Pecans, 1 cup, chopped
    Cinnamon, ground, 1 tsp
    Ginger Root, 1 tsp
    Nutmeg, ground, 0.5 tsp
    Baking Soda, 1.25 tsp
    Salt, 0.5 tsp
    Egg, fresh, whole, raw, 2 large
    Applesauce no sugar added, TREETOP Natural, 4 oz
    Granulated Sugar, 1.25 cup
    Pumpkin-Libby's 100% Pure Pumpkin, 1/2 cup
    Flax Seed, 4 tbsp
    Water, tap, 1 fl oz

Directions

Preheat the oven to 350 degrees F. Line muffin tin with muffin cups.

Spread the pecans on a baking sheet and bake until fragrant and toasted, about 8 minutes. Let cool slightly, then roughly chop. Toss with the bananas, pineapple and 1/2 cup flour in a small bowl.

Whisk the remaining 2 1/4 cups flour, the cinnamon, nutmeg, ginger, baking soda and salt in a bowl. Beat the eggs and granulated sugar in a separate bowl with a mixer on high speed until thick and light, 5 minutes. Gradually beat in the vegetable oil.

Sprinkle the flour mixture over the egg mixture, then gently fold to make a thick batter. Fold in the pecan-fruit mixture, then transfer the batter to the prepared pans. Bake until the cakes are firm and a toothpick inserted into the middle comes out clean, 50 to 55 minutes. Cool in the pans on a rack, 25 minutes, then invert the cakes onto the rack to cool completely.

Serving Size: Makes 18 cupcakes

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