Hummingbird Bundt Cake
1 whole egg with 1/2 cup liquid egg whites or 3 tbsp golden ground flax seed mixed with 9 tbsp water
1 3/4 cups mashed ripe bananas (about four medium bananas)
8 oz can crushed pineapple, not drained
1/2 cup safflower oil (if using Agave; 3/4 cup if using coconut sugar)
1 cup Agave or 1 cup coconut sugar (can use up to 2 cup coconut sugar if someone has a sweet tooth)
1 tsp vanilla
3 cups gluten free flour blend
1 1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/2 tsp salt
1 cup Enjoy Life mini chocolate chips or 1 cup chopped dates
1 tbsp apple cider vinegar
1. Preheat the oven to 350 degrees. Grease and flour a bundt pan.
2. Whisk the ground flax seed with the water and set aside if using that. Otherwise, follow the next step with eggs.
3. Mix the bananas, pureed pineapple, oil, agave and vanilla. Add the egg mixture or flax seed mixture, and blend well.
4. Whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Add the chocolate chips.
5. Add the dry mixture to the wet ingredients with the tablespoon of vinegar, and whisk well.
6. Scoop the batter carefully into the prepared pan. Tap the pan on the counter to even the batter out.
7. Bake for 60-70 minutes until golden brown and a toothpick in the center comes out clean. I would suggest checking the cake around 45-50 minutes and then gauging how much more time is needed.
8. Cool for 15 to 25 minutes in the pan before removing to a wire cooling rack to cool completely.
9. After the cake has cooled, drizzle your favorite topping over it to make it pretty. Southern Living used a glaze of cream cheese, powdered sugar, vanilla and milk. I opted to keep the cake plain but my children suggested that next time I drizzle it with melted Enjoy Life chocolate chips.