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Hummingbird Banana Pineapple Bread

A delightful quick bread that combines ripe bananas, sweet pineapple, and warm spices for a comforting treat that brings sunshine to your day.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1.5 cups mashed ripe bananas (about 3 medium bananas) The riper the bananas, the sweeter the bread.
  • 1 cup crushed pineapple, drained Make sure to thoroughly drain to avoid a soggy loaf.
  • 1 cup granulated sugar
  • 0.5 cup packed light brown sugar
  • 0.5 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
Optional Ingredients
  • 0.5 cups chopped pecans or walnuts Optional for added crunch; you can also add shredded coconut.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the mashed bananas, crushed pineapple, granulated sugar, brown sugar, melted butter, eggs, and vanilla extract. Stir until smooth.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  4. Gradually add the dry ingredients into the wet mixture, stirring just until no flour pockets remain.
  5. Fold in the nuts or shredded coconut if desired.
  6. Pour the thick batter into a greased 9x5-inch loaf pan and level it out.
Baking
  1. Bake in the preheated oven for 60-70 minutes, checking for doneness with a toothpick after about 50 minutes.
  2. Once baked, let the bread cool in the pan for 10 minutes before transferring to a wire rack.
  3. Slice, serve, and enjoy! Optionally, drizzle with honey or slather with cream cheese.

Notes

Storage: Keep wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. Freeze for up to 3 months, slicing first for easier thawing.