Cake for breakfast is no longer just a sweet dream—you can still be a responsible adult and enjoy this take on a southern classic dessert for breakfast! It is totally refined sugar–free, and it’s filled with bananas, pineapple and pecans. It is true perfection, and it may even make you excited to get up in the morning. Living in the South, I have had a lot of hummingbird cake in my life, and I have to say this one might be my favorite. Yes, it is healthier and incredible.
Serves: 6
1½ cups (180 g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
1 tsp salt
½ cup (80 g) rolled oats
1 large ripe banana
½ cup (120 ml) pure maple syrup, plus more for serving
½ cup (120 ml) vegetable oil
1 tsp pure vanilla extract
½ cup (120 ml) nondairy milk
1 cup (165 g) coarsely chopped fresh pineapple
1 cup (120 g) finely chopped roasted pecans
Vegan butter, for serving
Preheat the oven to 350°F (177°C). Spray an 8-inch (20-cm) round cake pan with nonstick spray.
In a large bowl, sift together the flour, baking powder, baking soda and cinnamon. Add the salt and oats and stir to combine. Set the mixture aside.
Mash the banana completely in a medium bowl. Add the maple syrup, oil, vanilla and milk and whisk to combine.
Pour the banana mixture into the flour mixture. Whisk to fully combine.
Fold the pineapple and pecans into the batter.
Pour the batter into the prepared cake pan. Spread the batter out evenly.
Bake the cake for 20 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely then serve with a drizzle of maple syrup, or toast slices of the cake the next day and slather them with butter.