Homemade Hummingbird Bread is always a great recipe to have because of how easy, tropical, and moist it is. It is a nut, pineapple, and ripe banana bread baked with a variety of warm, tropical spices. It’s also very similar to banana bread, just with a different set of ingredients.
Ingredient
For the Bread:
- 2 cups all-purpose flour
- 1 teaspoon of baking soda
- 1/2 a teaspoon of salt
- 1 and a half teaspoons of ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup of granulated sugar
- 1/2 cup of vegetable or melted coconut oil
- 2 large eggs (room temperature)
- 1 teaspoon of vanilla
- 1 cup of mashed ripe bananas (2-3 bananas)
- 1 cup of crushed pineapple (one 8-ounce can)
- 1 cup of toasted pecans
- 1/2 cup of shredded coconut (highly recommended)
For the optional cream cheese glaze:
- 4 ounces of cream cheese
- 1 cup of powdered sugar
- 2-3 tablespoons of milk
- 1/2 teaspoon of vanilla extract
Instructions
Your pan and over
Make sure the oven is preheated to 350 degrees Fahrenheit, and get a 9×5-inch loaf pan and grease it with butter or spray oil.
After that, get some parchment paper and line it, extending it on the long side of the loaf pan.
This is specifically to grab with your hands to lift it out of the pan when ready.
This double-sided paper makes sure that the bread will not stick to the pan and makes clean-up very easy.
Toast the Pecans
Take your chopped pecans and spread them onto a small baking sheet.
Put them in the oven that’s been preheated for 5-7 minutes and let them toast, shaking the sheet pan in the middle to ensure they get toasted evenly.
Toasting the pecans adds a deeper, richer flavor to the bread. While the batter is being made, let the pecans cool.
Mix the Dry Ingredients
Grab a large bowl and combine the flour, baking soda, salt, cinnamon, and nutmeg.
Whisk them together until they are evenly incorporated.
This is important because the leavening agents and spices need to be spread all throughout the flour so that every single slice will have the same flavor and texture.
The flour can become aerated if whisking is done correctly.
Combine the Wet Ingredients
Take a separate bowl that is medium-sized and whisk together the sugar and oil until they are blended.
The eggs should be added next, and they should be added one at a time so that the mixture can be whisked smoothly before the next one is added.
The mixture needs to be emulsified for it to be the correct texture.
Afterwards, the vanilla extract needs to be stirred in.
The bread will have a moist texture because of the oil, and it will also have a tender crumb.
The eggs that are added will give structure and richness.
Add the Fruits
Incorporate the fresh and drained crushed pineapple and banana in the wet mixture.
Ensure that the pineapple has been pressed through a fine-mesh strainer or is tightly hand-squeezed to drain a maximum of excess liquid.
The excess moisture can make the bread soggy and make the bread incapable of baking properly.
It is perfectly fine that the mixture is a bit chunky and textured.
Combine Wet and Dry Ingredients
Fold in the dry ingredients into the wet mixture in a separate bowl.
Using a rubber spatula, integrate the mixture until the dry cloud has been incorporated into and is no longer visible.
It is normal that the batter is slightly thick and lumpy, so do not panic.
If overmixed, the bread becomes really tough and chewy, so stop mixing when the batter is chunky.
Add Mix-Ins
Just a small number of mixing folds is required to incorporate the shredded coconut and toasty pecans in the batter.
Reserve a small handful of the pecans to sprinkle on top of the batter so the bread looks really nice and has a bit of extra crunch.
Cooking the Bread
Once the bread batter is prepared, pour the batter into the prepared loaf pan.
Use the spatula to smooth the top of the batter.
It is obviously prepared, so because we do not need to explain how it is prepared, simply sprinkle the reserved pieces of pecans in the loaf pan and place it in the oven.
We are going to bake the batter in the oven for an hour to an hour and ten minutes.
Place a toothpick into the batter about halfway to the bottom, and if the toothpick comes out and it is not dry, and if it has a few moist crumbs, it is done.
It is the color of a deep golden brown and has to spring back to the oven.
If the top is golden brown, the oven has to tent it with aluminum foil for the remainder of the time.
The Bread has to be Completely Cooled
Once the oven timer goes off, or in other words, the bread is done,
You have to let it cool for a little bit bread about a fourth of the time it was baked, or so, do not touch the bread, just let it be.
Once it is cooled the you can touch the bread once it is a little bit.
Do not just cut into the loaf of bread because that would be dumb.
The loaf of bread is going to be set as it cools.
It has to cool for just about an hour so that you can cut it evenly, and it won’t be inconveniencing you with the slices being undoubtedly uneven.
The loaf of bread was cut warm with a not-cooled set, and it was uneven in the bread slices.
Make the Optional Cream Cheese Glaze
After the bread has completely cooled, prepare the glaze by beating room temperature cream cheese with an electric mixer until light and fluffy.
Then beat the mixture together until thick and smooth, and the flavor is correct.
Add more milk, one tablespoon at a time, until the mixture is smooth.
Drizzle this over the bread and let it sit for 10 to 15 minutes before slicing.
Ingredient Substitutes
Vegetable Oil
You can use canola or grapeseed oil instead, or even melted butter for a richer taste.
Coconut oil is a great choice too, as it provides a tiny bit of a tropical flavor, but still remains neutral.
Olive oil should be avoided, as its flavor is pretty strong.
All-Purpose Flour
For a gluten-free alternative, substitute with a gluten-free flour blend at a 1:1 ratio.
You can replace at most half of the all-purpose flour with whole wheat flour for a denser and more nutritious bread.
Granulated Sugar
For a more moist and flavorful crumb, use light brown sugar or coconut sugar as a 1:1 substitute for a less processed option.
Pecans
Aside from walnuts, which are the most obvious alternative, chopped macadamia nuts, almonds, or even chocolate chips are great too.
For a nut-free alternative, replace completely with sunflower seeds or omit.
Crushed Pineapple
The recipe calls for crushed pineapple, but fresh pineapple is fine too, just finely chop and drain it well.
In a pinch, applesauce or more mashed banana can be substituted, but you will be missing some of the tropical tang.
Shredded Coconut
The recipe is still yummy without it, so omit it if you aren’t a fan.
Plain, unsweetened coconut will work fine for the added texture without the sweetness.
How To Store Homemade Hummingbird Bread
Once it cools, the hummingbird bread can be kept for up to 4 days at room temperature, wrapped tightly in plastic wrap or in an airtight container.
The bread is at its best after a day, when the flavors meld together, and an even more moist texture is achieved.
For even longer storage, you can wrap the whole loaf, or even single slices, tightly in plastic wrap, then in aluminum foil, and keep it in the freezer for about 3 months.
Defrost by moving it to the fridge the night before or just letting it sit at room temperature for a few hours.
For breakfast, frozen slices can be toasted right from the freezer.
If the cream cheese glaze has been added, be sure to keep the bread in the fridge, where it will be fine for up to 5 days because it contains dairy.
The best way to enjoy it is to let it sit out to come to room temperature, but if you’d like to, eating it chilled is still a great option.
Tips For Banana Pineapple Bread
Do not choose just any bananas
You want bananas that have a ton of brown spots on them because the more brown spots on the peel
The more overripe the banana is, which means the sweeter, more flavorful, and even easier to mash, which adds a more intense banana flavor to the bread as well as more moisture.
Drain and Squeeze the Pineapple
This is the most important part of the whole recipe because if you do not do this well, the whole bread could burn.
After all, the batter will hold too much moisture.
The best method is to place the crushed pineapple into a fine mesh strainer or a clean kitchen towel.
Squeeze the pineapple until it is relatively dry.
Do NOT overmix
The most important rule for baking bread is not to overmix the batter.
Once the wet and dry ingredients are incorporated into the same bowl, you need to mix until there is no more dry flour on the surface.
It is fine if the batter is slightly chunky; that is even better because it prevents the bread from becoming tough and rubbery.
Check Doneness
Set a timer for 60 minutes and start checking to see if the bread is done.
You can do this by sticking a toothpick into the centers and pulling it out.
If it has wet batter on it, it is not done, and if you see a few moist crumbs, that means the bread is done.
The bread is at a proper done stage when the internal temperature is 200-205 degrees.
You can warm bread if you are missing something: This is the most important part: warm banana pineapple bread is too hot to slice.
It can go all melty and squish when you try to slice it, so it is better to let it chill for a few minutes before you slice it.
Conclusion
A very simple loaf that can be made with no effort and is great for any event.
The homemade hummingbird bread is a perfect combination of all the great flavors of the southern states, as it is moist and packed full of pecans and a variety of fruits.
Each piece is a treat.
Easy Homemade Hummingbird Bread Recipe
Homemade Hummingbird Bread is always a great recipe to have because of how easy, tropical, and moist it is. It is a nut, pineapple, and ripe banana bread baked with a variety of warm, tropical spices. It's also very similar to banana bread, just with a different set of ingredients.
Ingredients
- Ingredient
- For the Bread:
- 2 cups all-purpose flour
- 1 teaspoon of baking soda
- 1/2 a teaspoon of salt
- 1 and a half teaspoons of ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup of granulated sugar
- 1/2 cup of vegetable or melted coconut oil
- 2 large eggs (room temperature)
- 1 teaspoon of vanilla
- 1 cup of mashed ripe bananas (2-3 bananas)
- 1 cup of crushed pineapple (one 8-ounce can)
- 1 cup of toasted pecans
- 1/2 cup of shredded coconut (highly recommended)
- For the optional cream cheese glaze:
- 4 ounces of cream cheese
- 1 cup of powdered sugar
- 2-3 tablespoons of milk
- 1/2 teaspoon of vanilla extract
Instructions
Instructions
Your pan and over
Make sure the oven is preheated to 350 degrees Fahrenheit, and get a 9x5-inch loaf pan and grease it with butter or spray oil.
After that, get some parchment paper and line it, extending it on the long side of the loaf pan.
This is specifically to grab with your hands to lift it out of the pan when ready.
This double-sided paper makes sure that the bread will not stick to the pan and makes clean-up very easy.
Toast the Pecans
Take your chopped pecans and spread them onto a small baking sheet.
Put them in the oven that's been preheated for 5-7 minutes and let them toast, shaking the sheet pan in the middle to ensure they get toasted evenly.
Toasting the pecans adds a deeper, richer flavor to the bread. While the batter is being made, let the pecans cool.
Mix the Dry Ingredients
Grab a large bowl and combine the flour, baking soda, salt, cinnamon, and nutmeg.
Whisk them together until they are evenly incorporated.
This is important because the leavening agents and spices need to be spread all throughout the flour so that every single slice will have the same flavor and texture.
The flour can become aerated if whisking is done correctly.
Combine the Wet Ingredients
Take a separate bowl that is medium-sized and whisk together the sugar and oil until they are blended.
The eggs should be added next, and they should be added one at a time so that the mixture can be whisked smoothly before the next one is added.
The mixture needs to be emulsified for it to be the correct texture.
Afterwards, the vanilla extract needs to be stirred in.
The bread will have a moist texture because of the oil, and it will also have a tender crumb.
The eggs that are added will give structure and richness.
Add the Fruits
Incorporate the fresh and drained crushed pineapple and banana in the wet mixture.
Ensure that the pineapple has been pressed through a fine-mesh strainer or is tightly hand-squeezed to drain a maximum of excess liquid.
The excess moisture can make the bread soggy and make the bread incapable of baking properly.
It is perfectly fine that the mixture is a bit chunky and textured.
Combine Wet and Dry Ingredients
Fold in the dry ingredients into the wet mixture in a separate bowl.
Using a rubber spatula, integrate the mixture until the dry cloud has been incorporated into and is no longer visible.
It is normal that the batter is slightly thick and lumpy, so do not panic.
If overmixed, the bread becomes really tough and chewy, so stop mixing when the batter is chunky.
Add Mix-Ins
Just a small number of mixing folds is required to incorporate the shredded coconut and toasty pecans in the batter.
Reserve a small handful of the pecans to sprinkle on top of the batter so the bread looks really nice and has a bit of extra crunch.
Cooking the Bread
Once the bread batter is prepared, pour the batter into the prepared loaf pan.
Use the spatula to smooth the top of the batter.
It is obviously prepared, so because we do not need to explain how it is prepared, simply sprinkle the reserved pieces of pecans in the loaf pan and place it in the oven.
We are going to bake the batter in the oven for an hour to an hour and ten minutes.
Place a toothpick into the batter about halfway to the bottom, and if the toothpick comes out and it is not dry, and if it has a few moist crumbs, it is done.
It is the color of a deep golden brown and has to spring back to the oven.
If the top is golden brown, the oven has to tent it with aluminum foil for the remainder of the time.
The Bread has to be Completely Cooled
Once the oven timer goes off, or in other words, the bread is done,
You have to let it cool for a little bit bread about a fourth of the time it was baked, or so, do not touch the bread, just let it be.
Once it is cooled the you can touch the bread once it is a little bit.
Do not just cut into the loaf of bread because that would be dumb.
The loaf of bread is going to be set as it cools.
It has to cool for just about an hour so that you can cut it evenly, and it won't be inconveniencing you with the slices being undoubtedly uneven.
The loaf of bread was cut warm with a not-cooled set, and it was uneven in the bread slices.
Make the Optional Cream Cheese Glaze
After the bread has completely cooled, prepare the glaze by beating room temperature cream cheese with an electric mixer until light and fluffy.
Then beat the mixture together until thick and smooth, and the flavor is correct.
Add more milk, one tablespoon at a time, until the mixture is smooth.
Drizzle this over the bread and let it sit for 10 to 15 minutes before slicing.
Notes
Tips For Banana Pineapple BreadÂ
Do not choose just any bananas
You want bananas that have a ton of brown spots on them because the more brown spots on the peel
The more overripe the banana is, which means the sweeter, more flavorful, and even easier to mash, which adds a more intense banana flavor to the bread as well as more moisture.
Drain and Squeeze the Pineapple
This is the most important part of the whole recipe because if you do not do this well, the whole bread could burn.
After all, the batter will hold too much moisture.
The best method is to place the crushed pineapple into a fine mesh strainer or a clean kitchen towel.
Squeeze the pineapple until it is relatively dry.
Do NOT overmix
The most important rule for baking bread is not to overmix the batter.
Once the wet and dry ingredients are incorporated into the same bowl, you need to mix until there is no more dry flour on the surface.
It is fine if the batter is slightly chunky; that is even better because it prevents the bread from becoming tough and rubbery.
Check Doneness
Set a timer for 60 minutes and start checking to see if the bread is done.
You can do this by sticking a toothpick into the centers and pulling it out.
If it has wet batter on it, it is not done, and if you see a few moist crumbs, that means the bread is done.
Nutrition Information:
Yield:
12 slicesServing Size:
1 slice (approximately 1/12 of loaf, about 90g)Amount Per Serving: Calories: 285 KcalTotal Fat: 12ggCholesterol: 31mgmgCarbohydrates: 36ggProtein: 4gg