Coconut Sugar-Free Hummingbird Cake

If you ask me, hummingbird cake is one of the South’s best-kept secrets.

This sugar-free version takes the classic three-layer cake and makes it friendly for anyone watching their sugar intake. Mashed bananas and crushed pineapple keep things naturally sweet and moist, while chopped pecans add that perfect crunch.

It’s loaded with warm spices like cinnamon and nutmeg that make your kitchen smell incredible. A simple cream cheese frosting pulls everything together without the added sugar.

It’s a feel-good dessert that nobody will guess is sugar-free, perfect for family gatherings or when you want cake without the guilt.

What Kind of Bananas Should I Use?

For this sugar-free hummingbird cake, you’ll want to use bananas that are really, really ripe – we’re talking brown spots all over the peel and soft to the touch. The riper your bananas are, the sweeter they’ll be naturally, which is especially important since this recipe doesn’t rely on added sugar. Don’t worry if your bananas look a bit past their prime – those are actually perfect for baking! If your bananas aren’t quite ripe enough, you can speed up the process by placing them in a paper bag for a day or two, or even pop them in a warm oven for about 15 minutes to soften them up.

Options for Substitutions

This sugar-free hummingbird cake is pretty adaptable, so here are some swaps you can make:

• Plain flour: You can substitute with whole wheat flour for extra fiber, but use about 10% less liquid since it absorbs more. For gluten-free, try a 1:1 baking flour blend.
• Apple purée: If you don’t have apple purée, mash up another banana or use unsweetened applesauce. You could even try pumpkin purée for a different flavor twist.
• Passionfruit pulp: Fresh passionfruit can be pricey or hard to find. Try using the pulp from canned passionfruit, or swap it for orange zest and 2 tablespoons of fresh orange juice.
• Crushed pineapple: Make sure to use pineapple in natural juice, not syrup. If you only have fresh pineapple, chop it finely and add 2-3 tablespoons of water to mimic the juice.
• Butter: For a lighter version, you can replace half the butter with Greek yogurt or additional apple purée. Coconut oil works too, but melt it first.
• Flaked coconut: Skip this if you’re not a coconut fan, or try chopped pecans or walnuts instead for some crunch on top.

Watch Out for These Mistakes While Baking

The biggest mistake when making sugar-free hummingbird cake is not draining the pineapple properly, which can make your batter too wet and result in a dense, soggy cake – press the crushed pineapple through a fine mesh strainer and save that juice for smoothies.

Another common error is using bananas that aren’t ripe enough, as you need those dark, spotted bananas to provide the natural sweetness that replaces traditional sugar in this recipe.

Be careful not to overmix the batter once you add the flour, as this can lead to a tough, chewy texture instead of the tender crumb you want – just fold until the ingredients are barely combined.

Finally, test for doneness with a toothpick inserted in the center, but remember that this cake will be slightly more moist than regular cakes due to all the fruit, so don’t panic if the toothpick has a few damp crumbs clinging to it.

What to Serve With Sugar-Free Hummingbird Cake?

This tropical-flavored cake is perfect on its own, but a dollop of whipped cream or a scoop of vanilla ice cream makes it even more special for dessert. Since it’s packed with pineapple, banana, and passionfruit flavors, it pairs beautifully with a cup of coffee or black tea in the afternoon. You could also serve it alongside fresh berries like strawberries or raspberries to add a bit of tartness that complements the sweet fruit flavors in the cake. For a more indulgent treat, try it with a light cream cheese frosting or even just a dusting of powdered sugar.

Storage Instructions

Keep Fresh: This hummingbird cake stays moist and delicious when wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days. The natural fruit juices help keep it from drying out, which is one of the best things about this cake!

Refrigerate: For longer storage, pop your cake in the fridge where it’ll stay fresh for up to a week. I actually think it tastes even better after a day or two because all those lovely fruit flavors have time to meld together. Just bring it back to room temperature before serving for the best texture.

Freeze: You can freeze individual slices wrapped in plastic wrap and then placed in freezer bags for up to 3 months. This makes it super convenient to grab a piece whenever you’re craving something sweet. Just thaw at room temperature for about an hour before enjoying.

Preparation Time	20-30 minutes
Cooking Time	30-35 minutes
Total Time	50-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 30-36 g
• Fat: 70-80 g
• Carbohydrates: 320-340 g

Ingredients

For the cake batter:

• 2 3/4 cups all-purpose flour (I always use King Arthur all-purpose flour)
• 1 can crushed pineapple (well drained)
• 5 1/2 oz unsalted butter (melted and cooled to room temperature)
• 1/4 cup fresh passionfruit pulp
• 1 tbsp baking powder
• 1/3 cup apple puree
• 2 large very ripe bananas (mashed until smooth)
• 2 tsp ground cinnamon (freshly ground preferred for more flavor)
• 2 eggs (room temperature for better emulsification)

For the topping:

• 1/3 cup flaked coconut (for sprinkling)

Step 1: Prepare the Oven and Cake Tin

Preheat your oven to 160°C (320°F), using the fan-forced setting if available.

Grease a 20cm x 30cm (8in x 12in) shallow cake tin and line the base with non-stick baking paper.

This will ensure your cake doesn’t stick and is easy to remove once baked.

Step 2: Sift the Dry Ingredients

• 2 3/4 cups all-purpose flour (9 1/2 oz)
• 1 tbsp baking powder
• 2 tsp ground cinnamon

Sift the all-purpose flour, baking powder, and ground cinnamon into a large mixing bowl.

Set the bowl aside.

Sifting helps to evenly distribute the leavening agents and spices while aerating the flour for a lighter cake crumb.

Step 3: Combine the Fruits and Eggs

• 1 can (15 1/2 oz) crushed pineapple in juice, well drained
• 2 large very ripe bananas, mashed
• 1/3 cup apple puree (3 1/2 oz)
• 1/4 cup fresh passionfruit pulp (2 fl oz, from about 3 passionfruit)
• 2 eggs

In a separate large bowl, place the well-drained crushed pineapple, mashed bananas, apple purée, fresh passionfruit pulp, and eggs.

Stir to mix these wet ingredients together thoroughly.

I always like to use very ripe bananas for extra sweetness and depth of flavor.

Step 4: Combine Wet and Dry Ingredients

• 5 1/2 oz unsalted butter, melted
• sifted flour mixture from Step 2
• fruit and egg mixture from Step 3

Pour the melted unsalted butter into the bowl with the fruit and egg mixture, stirring to combine.

Next, add the sifted flour mixture (from Step 2) and gently fold everything together until just combined.

Avoid overmixing to keep the cake light.

Step 5: Pour, Top, and Bake

• batter from Step 4
• 1/3 cup flaked coconut (3/4 oz), for sprinkling

Spread the combined batter into the prepared cake tin, smoothing it out evenly.

Sprinkle the flaked coconut over the top.

Bake in the preheated oven for 30–35 minutes, or until a skewer inserted into the center comes out clean.

I like to check the cake at 30 minutes to avoid overbaking—it should spring back lightly when touched.

Step 6: Cool and Serve

Remove the cake from the oven and leave it to cool in the tin for 10 minutes.

Then gently turn the cake out onto a wire rack to cool completely, keeping the coconut side facing up.

Once cooled, slice and enjoy.

This cake keeps well for 2–3 days in an airtight container.