Hummingbird Banana Pineapple Bread
A delightful blend of tropical flavors with the comforting taste of banana bread, perfect for breakfast or snacks.
Ingredients
Wet Ingredients
- 2 cups overripe bananas (about 4 bananas, mashed)
- 1 cup crushed pineapple, drained
- 1/2 cup vegetable oil (or melted coconut oil for an extra tropical feel)
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 2 tsp vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 cup chopped nuts (optional, but pecans or walnuts work wonders!)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the mashed bananas, crushed pineapple, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until well blended and creamy.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry mixture to the wet mixture, stirring gently until fully combined, being careful not to overmix. Fold in the nuts if using.
- Prepare a loaf pan by greasing or lining it with parchment paper. Pour the batter into the pan, smoothing the top.
Baking
- Bake the loaf for about 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for about 10 minutes before transferring to a wire rack. Slice and serve.
Notes
For storage, keep the bread in an airtight container at room temperature for up to 3 days, or refrigerate for a week. It can also be frozen. For variations, add shredded coconut or dark chocolate chips.