Indulge in the mouthwatering goodness of Hummingbird Bread, a delightful tropical twist on traditional banana bread. This recipe combines the flavors of ripe bananas, juicy pineapple, crunchy pecans, and sweet raisins, resulting in a moist and irresistible loaf. With its unique blend of ingredients and heavenly aroma, this bread is sure to captivate your senses and become a favorite in your household.
In our little family, Hummingbird Bread holds a special place in our hearts. It all started when my husband took a trip to the Caribbean and fell in love with the vibrant flavors of the region. Upon his return, he couldn’t stop talking about this incredible bread he had tasted during his vacation. Determined to recreate the magic, we embarked on a culinary adventure, tweaking the recipe until it became our own.
Now, Hummingbird Bread has become a beloved staple in our home. The moment the aroma fills the kitchen, our children come running, eager to get a slice. It has become a symbol of togetherness, as we gather around the table, sharing stories and creating lasting memories. This bread is not just a recipe; it’s a symbol of love, adventure, and the joy of discovery.
Why This Tropical Delight Will Leave You Craving for More
- Tropical Fusion: The combination of ripe bananas, tangy pineapple chunks, and a hint of cinnamon creates a tropical paradise for your taste buds.
- Textural Bliss: Indulge in the delightful crunch of chopped pecans and the chewiness of raisins, adding a delightful contrast to the moist bread.
- Versatile Delicacy: Enjoy it as a breakfast treat, afternoon snack, or a delightful dessert paired with a scoop of vanilla ice cream.
- Easy to Make: This recipe requires simple ingredients and straightforward steps, making it accessible to both experienced bakers and novices alike.
- Perfect for Sharing: Impress your friends and family with this unique bread that will have everyone asking for seconds.
Ingredients:
- 255 grams (1 1/2 cups) all-purpose flour
- 200 grams (1 cup) granulated sugar
- 180 milliliters (3/4 cup) vegetable oil
- 2 ripe bananas, mashed
- 2 large eggs, beaten
- 120 grams (1/2 cup) canned pineapple chunks, undrained
- 60 grams (1/2 cup) chopped pecans
- 40 grams (1/4 cup) raisins
- 7.5 milliliters (1/2 tablespoon) vanilla extract
- 5 grams (1 teaspoon) baking soda
- 1.25 grams (1/4 teaspoon) salt
- 2.5 grams (1/2 teaspoon) ground cinnamon
Directions:
- Preheat your oven to 350°F (175°C) and generously grease and flour a 9×5 inch loaf pan.
- In a medium-sized bowl, whisk together the flour, baking soda, salt, sugar, and cinnamon until well combined.
- Add the beaten eggs and vegetable oil to the dry ingredients, stirring until all the ingredients are thoroughly mixed.
- Fold in the mashed bananas, undrained pineapple chunks, chopped pecans, raisins, and vanilla extract. Ensure the ingredients are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Place the pan in the preheated oven and bake for approximately 1 hour. Start checking for doneness at around 45 minutes by inserting a toothpick into the center of the bread; it should come out clean.
- If the bread starts browning too quickly, cover the top with a piece of aluminum foil to prevent over-browning.
- Once baked, remove the pan from the oven and let the bread cool in the pan for 20 minutes. Then transfer it to a wire rack to cool completely before slicing.
- Serve and savor the delightful flavors of Hummingbird Bread.
Notes:
- Feel free to customize the recipe by adding shredded coconut or substituting the pecans with walnuts.
- For a healthier option, you can replace some of the oil with applesauce or mashed avocado.
- This bread tastes even better the next day, allowing the flavors to meld together. Store it in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.
Hummingbird Bread
Ingredients
- 255 grams 1 1/2 cups all-purpose flour
- 200 grams 1 cup granulated sugar
- 180 milliliters 3/4 cup vegetable oil
- 2 ripe bananas mashed
- 2 large eggs beaten
- 120 grams 1/2 cup canned pineapple chunks, undrained
- 60 grams 1/2 cup chopped pecans
- 40 grams 1/4 cup raisins
- 7.5 milliliters 1/2 tablespoon vanilla extract
- 5 grams 1 teaspoon baking soda
- 1.25 grams 1/4 teaspoon salt
- 2.5 grams 1/2 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and generously grease and flour a 9x5 inch loaf pan.
- In a medium-sized bowl, whisk together the flour, baking soda, salt, sugar, and cinnamon until well combined.
- Add the beaten eggs and vegetable oil to the dry ingredients, stirring until all the ingredients are thoroughly mixed.
- Fold in the mashed bananas, undrained pineapple chunks, chopped pecans, raisins, and vanilla extract. Ensure the ingredients are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Place the pan in the preheated oven and bake for approximately 1 hour. Start checking for doneness at around 45 minutes by inserting a toothpick into the center of the bread; it should come out clean.
- If the bread starts browning too quickly, cover the top with a piece of aluminum foil to prevent over-browning.
- Once baked, remove the pan from the oven and let the bread cool in the pan for 20 minutes. Then transfer it to a wire rack to cool completely before slicing.
- Serve and savor the delightful flavors of Hummingbird Bread.
