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Hummingbird Banana Bread

Moist Hummingbird Banana Bread: A Tropical Delight at Home

This Hummingbird Banana Bread combines comforting banana bread with vibrant flavors, featuring ripe bananas, juicy pineapple, and crunchy pecans.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: Tropical
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1/2 cup Unsalted Butter Adds richness and moisture; you can substitute with margarine for a dairy-free option.
  • 3/4 cup Brown Sugar Provides sweetness and depth; coconut sugar can be a healthier alternative.
  • 2 large Eggs Binds the ingredients together; flax eggs work as a vegan substitute.
  • 1/3 cup Greek Yogurt Contributes moisture and a slight tang; regular yogurt can be used if Greek is unavailable.
  • 2 cups Mashed Bananas Primary flavor; use overripe bananas for the best moisture and sweetness.
  • 1 teaspoon Vanilla Extract Enhances overall flavor; pure vanilla gives a richer taste.
  • 1 teaspoon Ground Cinnamon Adds warmth and spice; substitute with nutmeg for a different twist.
  • 1 teaspoon Baking Soda Acts as a leavening agent, helping the bread rise.
  • 1/4 teaspoon Salt Balances out sweetness; essential for flavor enhancement.
  • 2 cups All-Purpose Flour Provides structure; almond flour is a great gluten-free option.
  • 1 small box (3.4 oz) Instant Banana Pudding Mix Adds flavor and moisture; it’s optional but recommended.
For the Flavor Boost
  • 1 can (8 oz) Crushed Pineapple Key to the Hummingbird flavor; fresh pineapple can be used if desired.
  • 1/2 cup Chopped Pecans Adds a delicious crunch and nutty flavor; walnuts can be substituted for variety.
  • 1 cup Lightly Toasted Coconut Provides tropical flavor and texture; you can omit or substitute with chopped nuts if you prefer.

Equipment

  • Loaf pan
  • mixing bowls
  • Hand mixer or stand mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch loaf pan with cooking spray.
  2. In a large mixing bowl, cream together the butter and brown sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each. Fold in Greek yogurt, bananas, and vanilla extract until smooth.
  4. In another bowl, combine cinnamon, baking soda, salt, and flour. Gradually fold this dry mixture into the wet ingredients.
  5. Gently fold in the crushed pineapple, pecans, and half of the toasted coconut.
  6. Pour the batter into the greased loaf pan and smooth the top. Sprinkle remaining toasted coconut on top.
  7. Bake for 30 minutes, then cover with foil and continue baking for another 30 minutes until a toothpick comes out clean.
  8. Let the bread cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Use overripe bananas for best results and avoid over-mixing for fluffy bread.

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