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Hummingbird Bread

Hummingbird Bread
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Hummingbird Bread is a moist, flavorful quick bread bursting with tropical goodness from ripe bananas, crushed pineapple, and warm spices. Perfect for breakfast, dessert, or a snack, this Southern-inspired recipe is quick to prepare, easy to customize, and delivers a tender, richly textured treat with every bite.

Ingredients

Scale

Fruits

  • 3 ripe bananas (mashed)
  • 1 cup crushed pineapple (well drained)

Dry Ingredients

  • 2 cups all-purpose flour (or gluten-free flour blend for gluten-free version)
  • 1 1/2 cups granulated sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg

Wet Ingredients

  • 1/2 cup vegetable oil (or coconut oil for vegan version)
  • 2 large eggs (or flax eggs for vegan version)

Optional Add-ins

  • 1/2 cup chopped nuts (such as pecans or walnuts) or seeds (sunflower seeds for nut-free)
  • Optional: shredded coconut or diced mango for extra fruity burst

Instructions

  1. Prepare Your Ingredients: Preheat your oven to 350°F (175°C) and grease a standard loaf pan. Gather ripe bananas and drain your crushed pineapple thoroughly to avoid excess moisture.
  2. Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg until evenly combined. This ensures even distribution of spices and leaveners.
  3. Combine the Wet Ingredients: In a separate bowl, mash the bananas until smooth, then stir in the drained pineapple, vegetable oil, and eggs. Mix until everything is blended well.
  4. Blend Wet and Dry: Pour the wet ingredients into the dry mix and gently fold with a spatula until no flour pockets remain. Be careful not to overmix to keep the bread tender.
  5. Add Nuts (Optional): If you’re using nuts or seeds, fold them in now to distribute evenly throughout the batter without breaking them apart too much.
  6. Bake to Perfection: Transfer the batter to your prepared loaf pan and bake for 60-70 minutes or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes before removing.

Notes

  • Use very ripe bananas to ensure sweetness and intense flavor.
  • Drain the crushed pineapple thoroughly to prevent sogginess.
  • Fold the batter gently to avoid overmixing and tough texture.
  • Start checking for doneness at around 55 minutes with a toothpick.
  • Allow the bread to cool completely for best slicing results.

Nutrition

Keywords: Hummingbird Bread, tropical quick bread, banana pineapple bread, moist sweet bread, Southern dessert, gluten-free quick bread

Find it online: https://recipesbykaeli.com/hummingbird-bread/