Hummingbird Bread
Hummingbird bread is a delightful, tropical-flavored loaf made with bananas and crushed pineapple, perfect for using overripe bananas.
Ingredients
Wet Ingredients
- 2 pieces ripe bananas, mashed Ensure the bananas are very ripe for maximum sweetness.
- 1 cup crushed pineapple, drained Canned pineapple works perfectly, just fully drain it.
- ½ cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour Can substitute with gluten-free flour blend.
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon For extra flavor, consider adding nutmeg.
Optional Ingredients
- ½ cup chopped pecans or walnuts You can substitute with chocolate chips.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix the mashed bananas, crushed pineapple, vegetable oil, sugar, eggs, and vanilla until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
- Fold in the chopped nuts if using.
- Pour the batter into the prepared loaf pan and smooth the top.
Baking
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Hummingbird bread is delicious on its own but can be served with butter or cream cheese. Store it in an airtight container at room temperature for up to three days, or freeze it for three months.