Transport your kitchen to a tropical paradise with Hummingbird Banana Pineapple Bread, a tropical loaf delight that blends sweet bananas and juicy pineapple. This moist fruit bread is perfect for autumn breakfasts, snacks, or cozy gatherings. With its tender crumb and nutty crunch, this sweet banana loaf is a crowd-pleaser. Create this fruity quick bread and savor the sunny, delightful flavors of tropical loaf delights!
Why You’ll Love Hummingbird Banana Pineapple Bread
- Tropical Bliss: Banana and pineapple shine in a tropical loaf delight.
- Moist Texture: Tender crumb for a moist fruit bread experience.
- Versatile Treat: Perfect for breakfast or dessert sweet banana loaves.
- Easy Prep: Simple steps for quick fruity quick breads.
- Customizable: Add nuts or spices to tropical loaf delights.
Ingredients for Hummingbird Banana Pineapple Bread
Here’s what you need for this tropical loaf delight (makes 1 loaf, serves 8–10):
- 3 ripe bananas (about 300g, overripe for sweetness)
- 1 cup (240ml) crushed pineapple, drained (canned or fresh)
- ½ cup (100g) granulated sugar
- ½ cup (120ml) vegetable oil (or melted coconut oil)
- 2 large eggs, room temperature
- 1½ cups (190g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup (60g) chopped walnuts or pecans (optional)
- 1 tsp vanilla extract
Equipment
- 9×5-inch loaf pan
- Mixing bowls
- Fork or potato masher
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Wire cooling rack
Ingredient Tips
- Bananas: Overripe ensures sweet moist fruit bread.
- Pineapple: Drain well for perfect tropical loaf delights texture.
- Oil: Coconut oil adds tropical flair to sweet banana loaves.
- Nuts: Toasted walnuts enhance crunchy fruity quick breads.
- Flour: All-purpose keeps classic layered cakes light and tender.
Directions for Hummingbird Banana Pineapple Bread
Let’s make this fruity quick bread—a sweet, tropical treat!
Prepare Ingredients
- I preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- I mash 3 ripe bananas in a large bowl until smooth with some chunks, using a fork for moist fruit bread texture.
Mix Batter
- I add 1 cup drained crushed pineapple, ½ cup sugar, ½ cup oil, and 1 tsp vanilla to the bananas, mixing well.
- I whisk in 2 eggs one at a time for a light sweet banana loaf batter.
Combine Dry Ingredients
- In another bowl, I whisk 1½ cups flour, 1 tsp baking soda, and ½ tsp salt.
- I gradually add this to the wet mixture, stirring gently until just combined, avoiding overmixing.
- I fold in ½ cup walnuts (if using) for crunchy tropical loaf delights.
Bake Loaf
- I pour the batter into the loaf pan, smoothing the top. I bake for 55–65 minutes, rotating halfway, until a toothpick comes out clean.
- I cool in the pan for 10 minutes, then transfer to a wire rack for perfect fruity quick breads.
Serve
- I slice the cooled loaf and serve warm or at room temperature with butter or honey for delightful sweet banana loaves.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 55–65 minutes
- Total Time: ~70–80 minutes
- Servings: 8–10
- Calories: ~250–300 kcal per slice
- Macros per Serving: 35g carbs, 4g protein, 12g fat, 2g fiber
Variations for Hummingbird Banana Pineapple Bread
Try these spins on this tropical loaf delight:
- Spiced Up: Add 1 tsp cinnamon for warm sweet banana loaves.
- Coconut Twist: Mix in ¼ cup shredded coconut for tropical fruity quick breads.
- Gluten-Free: Use almond flour for gluten-free moist fruit bread, inspired by LaylaCooks’ Mexican Street Corn Brussels Sprouts.
- Chocolate Chips: Add ½ cup chips for decadent tropical loaf delights.
- Frosted: Top with cream cheese frosting for dessert-like sweet banana loaves.
Serving Ideas:
- Pair with LaylaCooks’ Cucumber Blueberry Feta Salad for a fresh contrast.
- Serve with LaylaCooks’ Vanilla Raspberry Iced Latte for a cool drink.
- Enjoy with LaylaCooks’ The Best Peach Sorbet for a sweet finish.
Storage
I store moist fruit bread in an airtight container at room temperature for 3 days or in the fridge for up to 5 days. I freeze wrapped slices for up to 3 months, thawing at room temperature for fresh tropical loaf delights.
Serving Tips
- Presentation: Serve sweet banana loaves on a rustic board with pineapple slices.
- Garnish: Sprinkle toasted coconut for tropical loaf delight flair.
- Pairing: Enjoy with LaylaCooks’ Cucumber Mint Agua Fresca or tea.
- Portion Size: 1 slice per person for satisfying fruity quick breads.
- Occasions: Perfect for autumn brunches, snacks, or gatherings.
FAQs About Hummingbird Banana Pineapple Bread
Here are answers to common questions about this dish:
How do I know it’s done?
A toothpick inserted in the center should come out clean for moist fruit bread.
Can I use frozen bananas?
Yes, thaw and drain for sweet banana loaves.
How do I store leftovers?
Keep at room temperature for 3 days or freeze for 3 months for tropical loaf delights.
Can I make it vegan?
Use flax eggs (1 tbsp flaxseed + 2.5 tbsp water per egg) for vegan fruity quick breads.
Can I make mini loaves?
Yes, bake in mini pans for 25–30 minutes for sweet banana loaves.
More Delicious Breakfast Recipes You’ll Love
- Pancake Mini Muffins
- Baked Ham and Cheese Croissants
- Chocolate Chip Cookie Bars.
- Brown Sugar Banana Pancakes
- Chocolate Cinnamon Rolls: Your New Favorite Sweet Breakfast!
Conclusion
Hummingbird Banana Pineapple Bread is a delightful, tropical treat that brings sunshine to any table. This tropical loaf delight, with its moist banana-pineapple crumb, is perfect for autumn moments. Create this moist fruit bread and enjoy the sweet, nostalgic joy of fruity quick breads!
Hummingbird Banana Pineapple Bread
Ingredients
- 3 ripe bananas about 300g, overripe for sweetness
- 1 cup 240ml crushed pineapple, drained (canned or fresh)
- ½ cup 100g granulated sugar
- ½ cup 120ml vegetable oil (or melted coconut oil)
- 2 large eggs room temperature
- 1½ cups 190g all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup 60g chopped walnuts or pecans (optional)
- 1 tsp vanilla extract
Instructions
Prepare Ingredients
- I preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan. I mash 3 ripe bananas in a large bowl until smooth with some chunks, using a fork for moist fruit bread texture.
Mix Batter
- I add 1 cup drained crushed pineapple, ½ cup sugar, ½ cup oil, and 1 tsp vanilla to the bananas, mixing well. I whisk in 2 eggs one at a time for a light sweet banana loaf batter.
Combine Dry Ingredients
- In another bowl, I whisk 1½ cups flour, 1 tsp baking soda, and ½ tsp salt. I gradually add this to the wet mixture, stirring gently until just combined, avoiding overmixing. I fold in ½ cup walnuts (if using) for crunchy tropical loaf delights.
Bake Loaf
- I pour the batter into the loaf pan, smoothing the top. I bake for 55–65 minutes, rotating halfway, until a toothpick comes out clean. I cool in the pan for 10 minutes, then transfer to a wire rack for perfect fruity quick breads.
Serve
- I slice the cooled loaf and serve warm or at room temperature with butter or honey for delightful sweet banana loaves.
Notes
- For a sweeter bread, you can add an extra 1/4 cup of sugar.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; wrap it tightly in plastic wrap and freeze for up to 3 months.
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