Healthy Hummingbird Cake
Made with ripe bananas, pineapple, cozy spices, melted butter, and Greek yogurt, it’s naturally sweetened with real maple syrup and honey—no refined sugars. Finished with a light, creamy frosting made from Greek yogurt, cottage cheese, and honey, this wholesome banana bread is perfect for breakfast, snack, or dessert.
Ingredients
- 3 large bananas overripe
- 2 eggs
- ⅓ cup real maple syrup
- 5 tbsp melted butter
- ½ cup Greek yogurt
- 1 tsp vanilla
- 1¾ cup all purpose flour
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp baking soda
- 1 cup crushed pineapple
- ½ cup coconut shreds
- ½ cup crushed pecans
For the cream cheese "frosting"
- 1 cup cottage cheese
- 1 tbsp Greek yogurt
- 1 tsp vanilla bean paste
- 1½ tbsp honey
- 1 tbsp coconut oil melted
Instructions
- Mash 3 bananas in a large mixing bowl until smooth. Add 2 eggs, 1 tsp vanilla, 5 tbsp melted butter, ⅓ cup maple syrup & ½ cup yogurt. Whisk to combine.
- In a separate large bowl, combine your dry ingredients of 1¾ cups of flour, 1 tsp salt, 1 tsp baking soda, and 1 tsp cinnamonto the mixture. Add this to your large mixing bowl of wet ingredients and stir until flour streaks are just about gone, adding the pineapple, coconut and pecans at the end and gently folding in.
- Transfer batter to in a parchment lined 9×5 loaf pan & bake at 350 F for 55-65 mins, until a toothpick inserted comes out with crumbs instead of wet batter. Allow loaf to cool at least 10 minutes before icing, slicing and serving.
For the cream cheese "frosting":
- Combine cottage cheese, Greek yogurt, vanilla bean paste and honey in a small mixing bowl. Blend with an immersion blender until smooth.
- Slowly add melted coconut oil and mix until entirely combined. Chill until frosting your loaf.