Enjoy a slice of lightened Hummingbird Bundt Cake loaded with bananas, pineapple and pecan. It is a taste of the South in every bite.
I am a cookbook and food magazine junkie. Yes I like to read them like a fiction book. I especially love to pick up all the baking magazines this time of year. Southern Livings Best of Fall Baking caught my eye and I just could not resist. I looked through drooling at all the gorgeous cakes, pies, muffins and tarts I wanted to bake. I started making a list then realized – oops DIET!
Hello, do you remember that word? How quickly you forget! My feeling of euphoria over all the new treats to try was quickly squished. Yes, I would love to make all of these little jewels but I want to lose weight more. Hip Hip Hooray for making a good decision. All’s not lost, I can lighten the recipes up. So my first stab was the Hummingbird Bundt Cake. The hummingbird cake is a great place to start since it already contains about 4 bananas.
I have already developed a couple of tricks to lower the fat and calories in sweets. Greek yogurt, applesauce, egg substitute and stevia make great substitutes. So it was a matter of figuring out what I wanted to use. 2% fat Greek yogurt was the winner. I think the texture is slightly better than using just applesauce and I like that it adds calcium and protein. Finally I decided rather than using half oil and half yogurt; I would substitute all the oil for yogurt. A bold move I know 🙂
I do not like to totally remove the fat from a sweet treat. I am not trying to make a sweet something to have every day. The calories still make it something for a special occasion but I am trying to make that special occasion healthier. So you are not going to see an ultra-low calorie cake from me. As we only occasionally have cakes, I want to make it still taste spectacular and be a little healthier. So what does that mean for this cake, I kept the eggs rather than an egg substitute. If I use an egg substitute then I use some sort of fat from oil or butter. It is a trade-off I am comfortable with.
Luckily this cake is loaded with 4 bananas and a can of pineapple in its own juice. Hooray for a cake with fruit. I did have to sacrifice some of the pecans. The original recipe called for a lot more. While nuts are a very healthy fat, they are still fat and calories. My body doesn’t seem to know that I should be able to eat more because they are healthy. I wish I could teach my body that.
Another plus for this cake is the glaze. Most times it is actually the frosting on the cake that makes it so high in calories. Since there is only a little glaze, I kept all the sugar and just reduced the fat in the cream cheese by using a third less fat cream cheese. The glaze is so good! Don’t skip it. I could have licked the entire bowl and spoon. It is also super easy to make since you do it in a food processor.
This cake is a true winner from Southern Living. My husband who is not a sweet fan ate two pieces. He never eats two pieces of cake. He doesn’t even want cake for his birthday. I make him a chocolate pudding. That is how good this cake is. Moist, tender, lots of banana flavor with spurts of pineapple and pecans. I also noticed he forgot to take the rest of the cake to work. I think he is trying to keep it for himself. Watch out, you may not want to share either.
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Hummingbird Bundt Cake
- 3/4 cup chopped pecans
- 2 cups unbleached all-purpose flour (I use Gold Medal), 240 grams
- 1 cup whole wheat pastry flour 120 grams, I used Bob’s Red Mill
- 3/4 cup granulated sugar
- 1/2 cup domino sugar/stevia mix
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp kosher salt
- 3 eggs set out for 30 mins.
- 1 3/4 cup mashed ripe bananas about 4 large
- 8 oz crushed pineapple in juice do not drain
- 3/4 cup Fage 2% Greek yogurt set out for 30 mins.
- 1 1/2 tsp vanilla extract
- 4 oz light cream cheese cubed and softened
- 1 1/2 cups sifted powdered sugar sifted then measured
- 1 tsp vanilla extract
- 1 - 2 tbsp milk or coconut creamer
Preheat oven to 350°.
Spread pecans out onto a baking shet and bake for 8-10 minutes or until toasted, stirring halfway through.
In a large bowl, stir together both flour, sugar, sugar/stevia mix, baking soda, cinnamon and kosher salt.
Stir in eggs and next four ingredients. Stir until dry ingredients are moist.
Spray or grease and flour a 14-cup bundt pan all over. Make sure to get the middle. Sprinkle pecans onto the bottom of the pan and spoon over the batter.
Bake for 1 hour or until a long wooden pick inserted into the middle comes out clean.
Place pan on a wire rack and cool for 15 minutes.
Carefully release cake from pan and place directly on the wire rack. Allow to cool completely.
For the glaze: In a food processor, process cream cheese, powdered sugar, vanilla and 1 tbsp. milk until well blended. Add 1 tsp more at a time of milk until the glaze is smooth.
Pour glaze over the cake.
I calculated 10 Weight Watcher Smartpoints.
Adapted from Southern Living Best of Fall Baking Happy Healthy Eating,
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Food Done Light is on a mission to keep passion for food but find ways to fit it into a healthy life and hopefully, along the way, change eating habits for good. Healthy living one bite at a time is our motto. You will find heart healthy recipes with Weight Watcher points, and most of all the recipes are delicious. Just ask the Food Done Light family which includes my husband, 9-year-old daughter, Lucy, our 7 yr old Golden Retriever, and Stella, our 12-year-old cat. Find Food Done Light on Facebook, Pinterest, Instagram and Twitter.