Hummingbird Cake Lightened

April 13, 2013

A lightened bundt cake with bananas, pineapple and pecans

3/4 cup chopped pecans
2 cups (240 grams) unbleached, all-purpose flour (I use Gold Medal)
1 cup (120 grams) whole wheat pastry flour (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)
1 (8 oz. can) 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

Glaze:
4 oz. light cream cheese, cubed and softened
1 1/2 cups sifted powdered sugar (sifted then measured)
1 tsp. vanilla extract
1 to 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,...
See the full directions on my site

Nutritions

Calories
267

Sodium
173mg
7% DV

Fat
12g
19% DV

Protein
7g
14% DV

Carbs
32g
10% DV

Fiber
2g
8% DV