Hummingbird Banana Pineapple Bread
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.
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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