Makeover Hummingbird Cake Recipe

3.5 2 3
Makeover Hummingbird Cake Recipe
Makeover Hummingbird Cake Recipe photo by Taste of Home
Publisher Photo

Makeover Hummingbird Cake Recipe

Read Reviews
3.5 2 3
Publisher Photo
With pineapple, bananas, nuts and just a hint of cinnamon, this cake gets raves at potlucks and parties! —Sue Jernigan, Fredericksburg, Virginia
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min. + cooling

Ingredients

  • 2 cups mashed ripe bananas (3 to 4 medium)
  • 1 can (8 ounces) unsweetened crushed pineapple, drained
  • 3/4 cup unsweetened applesauce
  • 1/3 cup canola oil
  • 2 eggs
  • 1-1/2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts
  • ICING:
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1/3 cup reduced-fat butter
  • 3 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts

Directions

In a large bowl, beat the first six ingredients until well blended. In another bowl, combine the flour, sugar, salt, baking soda and cinnamon; gradually beat into banana mixture until blended. Stir in walnuts.
Pour into a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
For icing, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Spread over cake. Sprinkle with walnuts. Refrigerate leftovers. Yield: 24 servings.
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.
Originally published as Makeover Hummingbird Cake in Healthy Cooking October/November 2010, p22

Nutritional Facts

1 piece: 290 calories, 10g fat (3g saturated fat), 28mg cholesterol, 219mg sodium, 47g carbohydrate (31g sugars, 1g fiber), 5g protein.

  • 2 cups mashed ripe bananas (3 to 4 medium)
  • 1 can (8 ounces) unsweetened crushed pineapple, drained
  • 3/4 cup unsweetened applesauce
  • 1/3 cup canola oil
  • 2 eggs
  • 1-1/2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts
  • ICING:
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1/3 cup reduced-fat butter
  • 3 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts
  1. In a large bowl, beat the first six ingredients until well blended. In another bowl, combine the flour, sugar, salt, baking soda and cinnamon; gradually beat into banana mixture until blended. Stir in walnuts.
  2. Pour into a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
  3. For icing, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Spread over cake. Sprinkle with walnuts. Refrigerate leftovers. Yield: 24 servings.
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.
Originally published as Makeover Hummingbird Cake in Healthy Cooking October/November 2010, p22

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Reviews forMakeover Hummingbird Cake

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MY REVIEW
Math User ID: 86467 112811
Reviewed Feb. 16, 2011

"This is a great way to use ripe bananas. The cake was enjoyed by all at a family gathering where there was enough cake for everyone."

MY REVIEW
HeatherHH User ID: 1550099 120658
Reviewed Sep. 28, 2010

"This cake did not rise and was gummy. I think that too much of the oil was replaced by applesauce, and the texture suffered greatly. The other hummingbird cake on the site also has 3 cups flour, but it has 1 1/2 cups of oil, compared to only 1/3 cup. Replacing approximately 3/4 of the oil in a standard recipe is just too much. I would not make this again."

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