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.