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This tropical-inspired Protein Hummingbird Cake is light, luscious, and loaded with 13g protein per slice. Featuring banana, pineapple, coconut, and a dreamy cheesecake frosting, it’s perfect for a guilt-free spring or summer dessert.
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Protein Hummingbird Cake
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

This tropical-inspired Protein Hummingbird Cake is light, luscious, and loaded with 13g protein per slice. Featuring banana, pineapple, coconut, and a dreamy cheesecake frosting, it’s perfect for a guilt-free spring or summer dessert.

Course: Dessert
Cuisine: high protein, low carb
Keyword: cake, pineapple, protein powder
Servings: 8 Servings
Calories: 256 kcal
Ingredients
  • 2/3 cup vanilla whey protein powder about 2 cups
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • ¼ cup sugar alternative optional, cup-for-cup equivalent
  • 1/2 cup mashed ripe bananas
  • 1 cup finely chopped fresh pineapple and any juice that comes from it
  • 2 large eggs at room temperature
  • 2 Tbsp oil of choice
  • 1/4 cup plain Greek yogurt
  • 3/4 Tbsp pure vanilla extract
  • 1/3 cups chopped roasted unsalted pecans see Cook’s Note
  • 1/3 cup shredded toasted coconut (reserve 1 tbsp)
Frosting:
  • 4- oz-ounce Neufachel cream cheese cubed and at room temperature
  • 1/3 cup plain fat-free Greek yogurt
  • 1/3 cup vanilla whey protein powder
Instructions
  1. Preheat oven to 350 F.
  2. Add flour, protein powder, baking soda, baking powder, salt, cinnamon and nutmeg to bowl; toss to combine. Add sugar alternative, if desired – the protein powder will give some sweetness.
  3. In blender, banana, pineapple (plus any juice), yogurt, eggs, and oil; blend until mostly smooth.
  4. Pour fruit mixture into dry mixture and mix with spatula until combined. Stir in coconut (reserving 1 tbsp) and pecans.
  5. Pour into a non-stick 8” round cake pan. Bake for approx. 25 minutes, or until set and toothpick pulls clean.
  6. Let come to room temperature before icing. To make frosting, add cream cheese, yogurt and protein powder to bowl and stir until smooth. Sprinkle with reserved toasted coconut.
  7. Makes 8 servings, store leftovers covered in fridge for up to 5 days.
Recipe Notes