Description
This hummingbird banana bread combines ripe bananas with tropical flavors like pineapple and pecans for a moist, flavorful loaf that’s perfect for breakfast or dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup mashed ripe bananas (about 2–3 bananas)
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped pecans
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Stir in the mashed bananas, crushed pineapple, pecans, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For a nut-free version, omit the pecans or substitute with seeds. Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 18g
- Fat: 11g
- Carbohydrates: 35g
- Protein: 4g