High-Protein Hummingbird Snacking Cake
- Level: Easy
- Total: 2 hr 35 min
- Active: 30 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 561
- Total Fat
- 30 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 91 milligrams
- Sodium
- 452 milligrams
- Carbohydrates
- 62 grams
- Dietary Fiber
- 3 grams
- Sugar
- 48 grams
- Protein
- 15 grams
- Level: Easy
- Total: 2 hr 35 min
- Active: 30 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 561
- Total Fat
- 30 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 91 milligrams
- Sodium
- 452 milligrams
- Carbohydrates
- 62 grams
- Dietary Fiber
- 3 grams
- Sugar
- 48 grams
- Protein
- 15 grams
Ingredients
Cake:
Frosting:
Directions
- Position a rack in the center of the oven and preheat to 350 degrees F. Line a 9-by-13-inch metal baking pan with parchment letting the paper overhang the longest sides by about 1 inch (this will help you lift the cake out of the pan). Lightly spray with nonstick cooking spray. Set aside.
- Whisk the all-purpose flour, protein powder, baking powder, baking soda, cinnamon, salt and nutmeg together in a large bowl until combined. Whisk the mashed bananas, crushed pineapple with liquid, eggs, oil, yogurt, brown sugar, granulated sugar and vanilla extract in a medium bowl until smooth. Whisk the wet ingredients into the dry ingredients until combined but leaving some dry spots. Fold in 1 cup of pecans with a rubber spatula until evenly combined; reserve the remaining pecans for topping the cake.
- Spread the cake batter evenly into the prepared baking pan. Bake until a toothpick inserted in the center comes out with moist crumbs, about 35 minutes, rotating the pan about halfway through the cooking time. Cool the cake pan on a wire rack until cool enough to handle, about 30 minutes. Using the overhanging parchment, lift the cake from the pan and place it on the rack to cool completely, about 1 hour.
- While the cake is cooling, make the frosting: Beat the cream cheese in a large bowl with an electric mixer until smooth. Beat in the Greek yogurt and whey protein powder until smooth. With the mixer on low speed, add the confectioners’ sugar 1/2 cup at a time until smooth and creamy. Beat in the vanilla extract. Cover and refrigerate until needed.
- To serve, spread the frosting on top of the cooled cake and sprinkle with the reserved 1/2 cup pecans. Cut into 10 portions. Refrigerate leftovers in an airtight container for 3 to 5 days.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) If you can’t find roasted unsalted pecans, bake raw pecans on a baking sheet in a 350-degree-F oven for 7 to 8 minutes. You can freeze the unfrosted cake layer wrapped in plastic and then foil for up to 2 months. Thaw it in the refrigerator. You can refrigerate the frosting in an airtight container for up to a week.
