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Hummingbird Cake

Preparation time:
25 mins
Cooking time:
60 mins
Servings:
14
Rating:
You’ll go bananas over our delicious (and healthy) take on this classic cake

Ingredients

3/4 cup wholemeal flour
1/2 cup plain flour
1/2 tsp ground cinnamon
1/4 tsp allspice
1/2 tsp bicarb soda
3/4 cup soft brown sugar
3 eggs, beaten
3/4 cup sunflower oil
3/4 cup walnuts, chopped
3 ripe bananas, mashed
1/2 cup pineapple (tinned and packed in natural juice), drained
1/2 cup low-fat cream cheese, softened to room temperature
1/2 tsp vanilla extract
1 tsp lemon zest
2 tbs Natvia (a 100%-natural sweetener)

Method

1. Preheat oven to 180°C. To prevent sticking, line a 20cm-square cake tin with a piece of baking paper.
2. Sift flours, spices, bicarb soda and sugar into a large bowl. Combine egg, oil, nuts, banana and pineapple in a separate bowl. Fold dry ingredients through wet mixture until just combined.
3. Bake until a wooden skewer inserted into the centre of cake comes out clean and dry, about 1 hour.
leave cake in tin to cool for about 10 minutes, then turn out onto a wire rack to cool completely.
4. Place cream cheese, vanilla extract, lemon zest and Natvia in a bowl; beat with an electric mixer until smooth and creamy.
5. Spread icing on top of cake and serve.

Notes

Nutritional Info per serving
1,204 kJ (288 cal), 5g protein, 22g carbs, 2g fibre, 20g fat (3g sat fat), 106mg sodium

Source:
Prevention
Author:
Photographer:
Brett Stevens

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