Description
This Hummingbird Bread combines ripe bananas, crushed pineapple, and warm spices for a moist and flavorful treat perfect for breakfast or dessert. Easy to make and customizable with nuts or chocolate chips, it can be stored at room temperature for up to 3 days or refrigerated for a week. Enjoy this delightful loaf that’s sure to become a family favorite!
Ingredients
Scale
- 3 ripe bananas, mashed
- 1 cup crushed pineapple, drained
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup chopped pecans or walnuts (optional)
- 1/2 cup shredded coconut (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, mash the ripe bananas until smooth, leaving a few small chunks for texture if desired.
- Add the drained crushed pineapple to the mashed bananas, squeezing out excess juice.
- Stir in the granulated sugar and brown sugar until well combined.
- Pour in the vegetable oil, add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Gradually fold the dry mixture into the wet ingredients in three parts, being careful not to overmix.
- If using, fold in the nuts and shredded coconut.
- Grease a 9×5-inch loaf pan and pour the batter in, smoothing the top.
- Bake for 60-70 minutes, checking for doneness with a toothpick around the 60-minute mark.
- If the top browns too quickly, tent with aluminum foil.
- Once baked, cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
Notes
- Customize with your favorite nuts, dried fruits, or chocolate chips.
- Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Freeze individual slices for longer storage.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes