Description
Hummingbird Banana Bread combines the tropical flavors of bananas, pineapple, and warm spices, with a touch of pecans for crunch. This moist and flavorful loaf is a delightful twist on classic banana bread and perfect for breakfast, a snack, or dessert.
Ingredients
Units
Scale
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 large ripe bananas, mashed (about 1 cup)
- 1/2 cup crushed pineapple, drained
- 2/3 cup granulated sugar
- 1/3 cup light brown sugar, packed
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup chopped pecans or walnuts (optional)
- 1/4 cup shredded coconut (optional)
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For the Glaze (Optional):
- 1/2 cup powdered sugar
- 1 tbsp pineapple juice or milk
- 1/4 tsp vanilla extract
Instructions
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Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
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Mix the Dry Ingredients:
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
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Mix the Wet Ingredients:
- In a separate bowl, combine the mashed bananas, crushed pineapple, granulated sugar, brown sugar, oil, eggs, and vanilla extract. Mix until smooth.
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Combine Wet and Dry Ingredients:
- Gradually add the wet mixture to the dry ingredients, stirring until just combined. Do not overmix. Fold in the chopped pecans or walnuts and shredded coconut, if using.
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Bake:
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with aluminum foil after 40 minutes.
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Cool:
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
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Add the Glaze (Optional):
- In a small bowl, whisk together the powdered sugar, pineapple juice (or milk), and vanilla extract. Drizzle over the cooled banana bread.
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Serve:
- Slice and serve plain, or enjoy with a pat of butter.
Notes
- For extra moisture, do not over-drain the pineapple; just remove excess liquid.
- Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- This bread freezes well. Wrap tightly in plastic wrap and foil, then freeze for up to 3 months.