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Hummingbird Banana Bread

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf (10 slices) 1x
  • Category: Dessert, Snack
  • Method: Baking
  • Cuisine: Southern-inspired

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)

  • For the Glaze (Optional):

    • 1/2 cup powdered sugar
    • 1 tbsp pineapple juice or milk
    • 1/4 tsp vanilla extract

Instructions

  • Preheat the Oven:

    • Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.

  • Mix the Dry Ingredients:

    • In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

  • 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.

  • 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.

  • 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.

  • Cool:

    • Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

  • 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.

  • 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.

Find it online: https://recipe.ukfinda.com/hummingbird-banana-bread/