This Hummingbird Bread is a moist, fruity loaf packed with ripe bananas, crushed pineapple, chopped pecans, and warm spices. Inspired by the beloved Southern hummingbird cake, it brings all the same sweet, tropical flavors into an easy-to-make, sliceable bread that I love enjoying for breakfast, snacking, or dessert.
Why You’ll Love This Recipe
I love this bread because it’s rich, tender, and full of texture from the fruit and nuts. It’s a perfect way to use up overripe bananas and pantry staples, and it keeps incredibly well. The warm cinnamon and hint of pineapple give it a unique depth that makes every bite special. I often make it as a more casual version of hummingbird cake—just as flavorful, but no need for frosting or layers.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking soda
- Ground cinnamon
- Salt
- Ripe bananas, mashed
- Crushed pineapple (with juice)
- Granulated sugar
- Brown sugar
- Eggs
- Vegetable oil or melted butter
- Vanilla extract
- Chopped pecans (or walnuts)
directions
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I preheat the oven to 350°F and grease a 9×5-inch loaf pan or line it with parchment paper.
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In a large bowl, I whisk together the flour, baking soda, cinnamon, and salt.
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In another bowl, I combine the mashed bananas, crushed pineapple (with juice), both sugars, eggs, oil, and vanilla.
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I stir the wet ingredients into the dry ingredients until just combined—being careful not to overmix.
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I fold in the chopped pecans.
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I pour the batter into the prepared loaf pan and smooth the top.
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I bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
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I let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Servings and timing
This recipe makes 1 loaf, about 8–10 slices. It takes around 15 minutes to prep and 55–65 minutes to bake. It’s perfect for weekend baking or prepping ahead for the week.
Variations
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I sometimes stir in shredded coconut for an extra tropical touch.
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For a dessert-like twist, I drizzle the top with cream cheese glaze or a simple vanilla icing.
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I use walnuts instead of pecans if that’s what I have on hand.
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For a lighter version, I replace half the oil with unsweetened applesauce.
storage/reheating
This bread keeps well in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. I also freeze individual slices wrapped in plastic and foil for up to 2 months. To reheat, I microwave a slice for 15–20 seconds or toast it lightly.
FAQs
Can I make this bread without nuts?
Yes, I simply leave out the pecans if I want a nut-free version. It’s still moist and flavorful without them.
What kind of pineapple should I use?
I use canned crushed pineapple in juice, not syrup. I include the juice for added moisture and sweetness.
Can I turn this into muffins?
Definitely. I divide the batter into a muffin tin and bake at 350°F for about 18–22 minutes, or until a toothpick comes out clean.
How ripe should the bananas be?
The riper, the better. I use bananas with brown spots or even mostly black skins—they bring the most flavor and sweetness.
Can I add frosting?
Yes, I sometimes top it with a light cream cheese glaze or dust it with powdered sugar for a sweeter finish.
Conclusion
This Hummingbird Bread is a tropical-inspired take on banana bread that’s full of warmth, sweetness, and soft, fluffy texture. It’s easy to make, keeps well, and brings a sunny burst of flavor to every slice. Whether I’m baking it for brunch, a gift, or just to treat myself, it never lasts long once it’s out of the oven.
Print
Hummingbird Bread – A Tropical Twist on Classic Banana Bread
- Prep Time: 15 minutes
- Cook Time: 55–65 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (8–10 slices)
- Category: Breakfast, Snack, Quick Bread
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
This Hummingbird Bread is a tropical-inspired banana bread bursting with mashed bananas, crushed pineapple, chopped pecans, and warm spices. Moist, sweet, and full of flavor, it’s the perfect quick bread for breakfast, brunch, or a cozy dessert.
Ingredients
- 1¾ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 2 large ripe bananas, mashed
- 1 cup canned crushed pineapple (with juice)
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil or melted butter
- 1 tsp vanilla extract
- ½ cup chopped pecans (or walnuts)
Instructions
- Preheat oven to 350°F. Grease or line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, whisk together flour, baking soda, cinnamon, and salt.
- In another bowl, combine mashed bananas, pineapple (with juice), sugars, eggs, oil, and vanilla extract.
- Gently fold the wet ingredients into the dry mixture until just combined—do not overmix.
- Fold in chopped pecans.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Add shredded coconut for extra tropical flavor.
- Top with cream cheese glaze or a dusting of powdered sugar for dessert vibes.
- Swap pecans for walnuts or leave out for a nut-free version.
- Replace half the oil with unsweetened applesauce for a lighter loaf.
- Make muffins by baking in a greased muffin tin for 18–22 minutes.
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