I love hummingbird cake! There’s something about that pineapple, banana & pecan flavour combo that really hits the spot. A few weeks ago I decided it was time to transform my old (unhealthy) recipe to a gluten-free and no sugar added option. I made it in muffin tins, for some portion control, but I prefer it as a prettily (is that a word?) frosted cake 🙂 They were still moist and delicious on day 3. If you leave off the cream cheese frosting they’re also dairy-free. I put some unfrosted ones in the freezer and they have defrosted beautifully.
Hummingbird Cake (or Muffins)…
Sift into a big bowl, and mix until well combined:
¼ cup coconut flour
¼ cup fine white rice flour
¼ cup potato starch
¼ cup tapioca starch
¼ cup brown rice flour
¼ tsp Radiance Stevia Sweet (or sweetener of choice)
2 tsp baking powder
½ tsp baking soda
1 tsp xanthan gum
¼ tsp mineral salt
2 tsp cinnamon
4 eggs, beaten
¾ cup oil (macadamia or canola)
1 x 410g can crushed pineapple, no sugar added (undrained)
½ cup chopped pecans
1 1/3 cups chopped firm bananas (2 regular size)
Preheat oven to 170C fan bake and grease/line either a 12-muffin tin (they’ll be really full – you could actually get 24 muffins out of this recipe if you half fill them), OR 2 round cake tins.
Quickly combine the wet and dry ingredients until just mixed together, and pour into greased muffin tins or 2 lined round cake tins.
Bake for 15-18 minutes for muffins, or 25-35 minutes for the cakes (until toothpick comes out clean).
Let them cool in the tins for about 10 minutes before gently turning out onto a cooling rack.
The muffins are great without frosting, but if you want to frost them, here’s my cream cheese icing recipe:
CREAM CHEESE ICING:
125g cream cheese
½ tsp vanilla
1/16 tsp Radiance Stevia Sweet (or sweetener of choice)
1-2 Tbsp lactose-free milk
Combine icing ingredients and beat well, until smooth, adding as much lactose-free milk (or coconut/rice/almond milk) according to desired consistency. (My hubby prefers adding ¼ cup icing/powdered sugar to the icing recipe, but you might like it as is, or try adding some pure maple syrup).
Ice when cool and sprinkle with chopped or whole pecans.