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.
