Healthy Hummingbird Cake
If you read my previous post, then you know that mostly everything I bake requires trial after trial, because what usually results is error after error. Since I try to “healthify” every recipe I make, many of them do not work… and that leads me to this Hummingbird Cake–a tropical cake with pineapple, banana, coconut. Super tasty, and now, super healthy!
The recipe I found looked amazing, but I’ve gotta say, 2 cups of sugar, 3/4 cup of oil and 3 whole eggs kind of scared me. I used whole wheat pastry flour instead of AP flour, halved the sugar content and used 1 egg + 1 egg white. This is how the taste-test went:
first bite: YUM!
next few bites: hmm… a little dry
next next few bites: okay, I can’t even taste the pineapple anymore
last bite: darn… what does it need?
My mistakes: overmixing, blending the egg whites (makes mixture frothy and leaves the cake too dry/airy), and forgetting the oil and vanilla extract!
I lowered the sugar even more since there was natural sugar coming from the pineapple and bananas. I increased the cinnamon (which makes what you’re baking taste sweeter), drained the pineapples, added a banana, and remembered to add the oil! I lowered the oil content by 1/3 and used 3 egg whites instead of 1 egg and 1 white. I also added some coconut extract for more flavor.
In this trial I used different bakeware. Rather than mini loaf pans, I used 4 mini ramekins and 1 mini loaf pan. I added baking powder to make the cake a little less dense and to lower the fat content I used some applesauce in place of some oil. This cake was delicious! Sweet, moist and full of flavor. My whole family loved it 🙂