Let them eat cake

Between family reunion and family vacation and the busyness that is summer, I haven't found the time to sit and blog my thoughts like I'd like. Still, I couldn't let this cake I made go unmentioned. I want to make sure that I remember how I did it. 

First off, I modified the recipe found here: http://www.myrecipes.com/recipe/lightened-hummingbird-cake-10000000258217/

The original that that was modified from was one of my favorites that my mom would make me as a kid. I've started making it on occasion for my daughter's birthday (which was the occasion today). We love it. It's like a banana bread in a cake form, with a sinful cream cheese frosting. 

Here is my version made today: 

Ingredients

2 1/4 cups whole wheat flour

3/4 cups almond flour 

1 tsp baking soda

1/2 tsp salt

1 1/4 cups honey

1 tsp cinnamon

2 eggs

1/2 cup unsweetened applesauce

3 tablespoons coconut oil

5 to 6 mashed bananas

1 1/2 tsp vanilla extract

1 (8oz) can crushed pineapple, undrained (I actually had a 15 oz one and did just over half of it)

Spray a 9x13 pan and preheat oven to 350*.

Combine dry ingredients. In a separate bowl, mix together eggs, applesauce, honey, and oil. Combine with flour mixture but do not beat or overly mix. In a separate bowl mix together bananas, pineapple and vanilla. Stir into batter until combined. 

Bake for about 30 minutes and check center for doneness. 

Cream cheese(ish) frosting

5oz low-fat cream cheese

1/3 cup ricotta cheese

1 tablespoon coconut oil

1 cup powdered sugar

Beat together everything except powdered sugar until well blended. Gradually  add in powdered sugar and beat to consistency.
 

*I think this 'frosting' would even work well as a fruit dip. You might even be able to leave out the powdered sugar that way. It set up pretty nicely when I put it all in the fridge after putting it on the cake.