Why You’ll Love This Recipe
Hummingbird Bread is the perfect blend of tropical flavors and comforting spices. The ripe bananas and crushed pineapple work together to create a moist, flavorful loaf, while the toasted pecans add a delightful crunch. It’s easy to make and requires simple ingredients, making it a great option for a homemade gift or a cozy addition to your morning routine. The warm spices, including cinnamon and nutmeg, elevate the flavor, making this bread perfect for any season. Whether you serve it for breakfast or as a snack, it’s guaranteed to impress.
Ingredients
- 2 cups (260g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 cup (56g) unsalted butter, melted
- 1/4 cup vegetable oil
- 3/4 cup (168g) packed light brown sugar
- 2 large eggs
- 1 1/2 cups mashed bananas (about 3 large ripe bananas)
- 8 oz can crushed pineapple, with juice
- 1 tsp vanilla extract
- 1/2 cup (53g) chopped pecans, toasted
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, mix the melted butter, vegetable oil, and brown sugar together until smooth and well combined.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the mashed bananas, crushed pineapple with juice, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the toasted pecans.
- 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.
- Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Slice and serve!
Servings and Timing
- Servings: 8-10 slices
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Total Time: 1 hour 20 minutes
Variations
- Add Coconut: For extra tropical flavor, add 1/2 cup of shredded coconut to the batter. This will give the bread a delightful chew and enhance the tropical theme.
- Different Nuts: If you prefer a different nut, feel free to swap out the pecans for walnuts or almonds for a new twist on this recipe.
- Spices: Experiment with other spices such as ginger or cloves for an even more complex flavor profile.
Storage/Reheating
- Storage: Store the Hummingbird Bread in an airtight container at room temperature for up to 4 days. If you want to keep it longer, you can store it in the fridge for up to a week.
- Reheating: To reheat, simply slice and warm it in the microwave for a few seconds, or toast individual slices for a crunchy texture.
FAQs
Can I use frozen bananas for this recipe?
Yes, you can use frozen bananas. Just thaw them and mash them before adding them to the batter.
Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend that is suitable for baking.
Can I use a different type of nut?
Absolutely! You can swap the pecans for walnuts, almonds, or any nut you prefer. Toasted nuts work best for adding flavor and crunch.
Can I freeze Hummingbird Bread?
Yes, you can freeze Hummingbird Bread. Wrap the bread tightly in plastic wrap or foil, then store it in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
Can I add raisins or other dried fruit to this bread?
Yes, you can add raisins, dried cranberries, or other dried fruits to this recipe for extra sweetness and texture.
How can I make this bread sweeter?
If you prefer a sweeter bread, you can add more brown sugar or drizzle the top with a glaze made from powdered sugar and milk after baking.
Can I double this recipe?
Yes, you can easily double the recipe. Just use two loaf pans and increase the baking time by about 10 minutes.
How do I know when the bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean or with just a few crumbs clinging to it. If the bread is browning too quickly on top, cover it loosely with aluminum foil.
Can I substitute the vegetable oil with another oil?
Yes, you can use other oils like coconut oil, canola oil, or even melted butter in place of the vegetable oil.
Can I make this bread without nuts?
Yes, you can skip the pecans if you prefer nut-free bread or if you have a nut allergy. The bread will still be delicious!
Conclusion
Hummingbird Bread is a flavorful, moist loaf that combines tropical ingredients like bananas, pineapple, and toasted pecans with warm spices for a comforting and delicious treat. Perfect for any time of day, this bread is easy to make, and its irresistible flavor is sure to impress. Whether you’re serving it for breakfast, brunch, or as a snack, Hummingbird Bread will quickly become a favorite in your recipe collection. Enjoy each bite of this sweet, spiced delight!
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Hummingbird Bread
- Total Time: 1 hour 20 minutes
- Yield: 8-10 servings
- Diet: Vegetarian
Description
Hummingbird Bread is a moist, flavorful loaf inspired by the classic Southern hummingbird cake. Filled with ripe bananas, crushed pineapple, and toasted pecans, this sweet bread is the perfect balance of tropical flavors and warm spices. It’s easy to make and ideal for breakfast, brunch, or a satisfying snack. Whether you’re sharing it at a family gathering or enjoying it on your own, Hummingbird Bread will quickly become a favorite.
Ingredients
- 2 cups (260g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 cup (56g) unsalted butter, melted
- 1/4 cup vegetable oil
- 3/4 cup (168g) packed light brown sugar
- 2 large eggs
- 1 1/2 cups mashed bananas (about 3 large ripe bananas)
- 8 oz can crushed pineapple, with juice
- 1 tsp vanilla extract
- 1/2 cup (53g) chopped pecans, toasted
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, mix the melted butter, vegetable oil, and brown sugar until smooth and combined.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the mashed bananas, crushed pineapple with juice, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the toasted pecans.
- 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.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Slice and serve!
Notes
- Variations: Add shredded coconut for extra tropical flavor, or swap pecans for walnuts or almonds. Experiment with spices like ginger or cloves for a different flavor profile.
- Storage/Reheating: Store in an airtight container at room temperature for up to 4 days. Refrigerate for up to a week. To reheat, microwave for a few seconds or toast individual slices for a crispy texture.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Snack
- Method: Baking
- Cuisine: Southern
