Hummingbird Banana Bread
A moist and flavorful banana bread inspired by the classic Hummingbird Cake, featuring ripe bananas, crushed pineapple, chopped pecans, and warm spices for a delightful twist on traditional banana bread.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 slices
Ingredients
3 ripe bananas, mashed
1 cup crushed pineapple, drained
2 large eggs
1 cup granulated sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup chopped pecans
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a large mixing bowl, combine the mashed bananas, drained crushed pineapple, eggs, granulated sugar, vegetable oil, and vanilla extract. Stir until well blended.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
Fold in the chopped pecans gently until evenly distributed.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the banana bread from the oven and allow it to cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing.