Hummingbird Loaf

If you’ve been living under a rock somewhere, you might not know what a hummingbird loaf is. It’s based on a cake that takes the best of banana bread and the best of carrot cake and adds some pineapple for a simple, yet decadent treat. The rumor is that the name hummingbird came about because every bite will make you hum with delight.

Years ago (back when I ate gluten), a friend of mine told me about the Hummingbird Bakery in London and raved about their Hummingbird Cake. A few weeks later, he showed up at my office with a copy of the Hummingbird Bakery cookbook with the cake recipe marked. The cookbook was a thank you gift for my hospitality, but it was gift with strings attached…he wanted the cake.

After baking the cake for the first time, it quickly became my all time favorite dessert. So, I got to thinking….what if hummingbird cake could be eaten without the grains and sugar? Since I’ve successfully reintroduced eggs, I included eggs in this recipe. If you can’t tolerate eggs, you may be able to substitute with gelatin eggs. (I haven’t tried it because I am unable to purchase good quality gelatin where I live).

**A note about “AIP Treats”: While it is true that this and other treats on this blog are made with AIP friendly ingredients, it should be noted that the AIP diet is primarily about nutrient density and healing and with that in mind treats should be reserved for special occasions. This are occasional foods, not everyday food. Treat often are higher in sugar content (even fruit) and as sugar causes inflammation for many of us following AIP, we need to make treats an occasional part of our lives.

Hummingbird Loaf
(AIP Reintroduction Phase 2 -EGGS)

Serves: 8 – 10
Prep Time: 10 minutes
Bake Time: 35 minutes

– 3 ripe bananas
– 4 eggs
– 5 T honey
– 4 T coconut oil
– 1/2 cup finely shredded carrots
– 1/2 cup finely chopped pineapple
– 2 t vanilla extract
– 1 cup coconut flour
– 4 T unsweetened shredded coconut
– 1/2 t baking soda
– 1/4 t sea salt
– 1 t cinnamon
– 1/4 t cloves
– 1/4 cup pineapple juice (or water)

– preheat oven to 350F/ 180C
– mash bananas
– mix together wet ingredients – bananas, eggs, honey, oil, vanilla (save pineapple juice for later)
– add in carrots and pineapple
– in a separate bowl mix together dry ingredients
– add dry ingredients to wet and mix well
– mix in the pineapple juice (or water) to help all ingredients to combine well.
– spoon batter into greased loaf pans (I used 4 mini loaf pans) or muffin pans
– bake for 35 minutes (or until a toothpick comes out clean)

**This recipe was shared on Natural Family Friday Link Up & the Allergy Free Wednesday Link Up

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