Hummingbird Cake

1/2 cup earth balance (softened)

1 cup Tofutti sour cream

1/3 cup light coconut milk

3 ripe bananas (SMASHED

1 teaspoon vanilla extract

1/2 cup finely chopped pecans

1 cup crushed pineapple (drained)

1/2 cup pineapple juice (from crushed pineapple)

2 cups flour

1 1/4 cup sugar

2 tablespoons cornstarch

1 1/4 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon


*Preheat oven to 350 degrees F. Prepare bundt pan with earth balance and flour, or cupcake pan with paper liners. Chop pecans in food processor. SMASH bananas. Set pecans and banana aside. Mix flour, sugar, salt, baking soda, baking powder, cornstarch and cinnamon in large bowl. Set aside.In a second large bowl, beat earth balance, sour cream, coconut milk, smashed bananas, pineapple, pineapple juice, vanilla extract, and pecans.

*Add wet to dry, mix well.  Add batter to prepared pan(s). Bake bundt for 45-60 minutes or until a toothpick inserted into the center of the cake comes out clean. Bake cupcakes for approximately 20 minutes. Let cake cool before glazing.

Glaze Ingredients:

8 oz. Tofutti cream cheese

4 cups confectioner’s sugar

1 teaspoon vanilla extract

1/3 cup crushed pineapple (drained)

2 tablespoons coconut milk

1/2 cup shredded coconut (toasted)


*Beat all ingredients (excepted toasted coconut) until well mixed. Glaze cake and sprinkle with toasted coconut. Breathe and enjoy!