The month of May is a little celebration for the all the mums out there and I can now understand, is a very emotional and rewarding life experience. This is the first year celebrating Mothers Day on GingerNotes so I thought I would make a healthy alternative to the Hummingbird Cake. The pineapple and banana flavours create a little tropical paradise in your mouth and complement a warm ginger and lemon herbal tea. So here is my healthy and digestive friendly alternative to the traditional hummingbird cake to share with your mother on her special day.
Healthy Hummingbird Cake
Prep: 20mins | Cook: 25mins | Serves: 12
- 1 cup wholemeal spelt flour
- 1/2 cup almond meal
- 1/2 cup coconut flour
- 1 cup pineapple
- 2 medium ripe bananas
- 2 eggs
- 125g butter
- 2 tbs honey
- 1 tsp baking powder
Preheat oven to 170 degrees and grease a 12 tin muffin tray.
In a blender, puree the banana and pineapple together and set aside.
In a large bowl beat the butter and honey together until fluffy then gradually beat in the eggs. Add all dry ingredients and the pineapple and banana puree and combine with a spatula.
Evenly fill the muffin tins and bake for 25 mins or until they do not collapse when you pressure test with your finger. The cakes are more dense so don’t expect them to rise out of the muffin tins.
Allow to cool and serve with a dollop of Greek Honey Yoghurt and thinly sliced banana if you fancy.
Happy Mother’s Day
Made with Love