Welcome to the world of baking, where every bite can transport you to a sun-soaked paradise! Today, we’re exploring a deliciously moist and flavorful treat known as Hummingbird Banana Bread. This delightful creation is not just your average banana bread; it’s a tropical infusion that blends the sweetness of ripe bananas and crushed pineapple with the delightful crunch of pecans. If you’re seeking a recipe that captures the essence of a vacation in every slice, look no further. This Hummingbird Banana Bread is perfect for brunch gatherings, coffee breaks, or just because you deserve a slice of tropical heaven!
The beauty of Hummingbird Banana Bread lies in its versatility and ease. You don’t need to be a baking expert to whip this up; it’s a straightforward recipe where basic mixing leads to complex flavors. Inspired by the southern classic Hummingbird Cake, this recipe transforms a festive cake into a comforting loaf that invites everyone to indulge. Whether you’re an experienced baker or just starting, this recipe is foolproof and guarantees a delightful outcome. So, tie on your apron and let’s get baking!
Why You’ll Love This Hummingbird Banana Bread
- Irresistible Flavor: The combination of ripe bananas, sweet pineapple, and crunchy pecans creates a flavor profile that will have your taste buds singing.
- Moist & Tender: This bread is incredibly moist thanks to the addition of sour cream and fruit, making it a real treat.
- Simple Preparation: With just a few simple steps, you’ll have a delicious loaf ready to share or enjoy solo.
- Perfect for Any Occasion: Whether it’s breakfast, a snack, or dessert, this banana bread fits right into any part of your day.
- Freeze-Friendly: Make extra loaves and freeze them for an easy grab-and-go snack whenever you desire.
Preparation Phase & Tools to Use
Before you embark on your baking adventure, let’s get your kitchen ready for this mouthwatering Hummingbird Banana Bread! First, ensure you have all your ingredients measured and at hand. This will streamline the process and make it much easier to keep track of everything you need. You’ll need a good 9×5-inch loaf pan—make sure it’s greased and floured for easy removal once the bread is baked.
A mixing bowl for combining your dry ingredients and an electric mixer for creaming the butter and sugar will be incredibly helpful. For the fruit, a fork or potato masher will work wonders to mash those ripe bananas until they’re smooth and luscious. Lastly, a spatula will help when folding in your chopped pecans and crushed pineapple, ensuring an even distribution throughout the batter. Gather your tools, preheat that oven, and let’s make some magic!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 3 ripe bananas, mashed
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped pecans
- Additional pecans and pineapple slices for topping
Instructions
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). This ensures that once your batter is mixed, the oven is ready to go, allowing for even baking right from the get-go.
Step 2: Mix the Dry Ingredients
In a mixing bowl, whisk together the all-purpose flour, baking soda, and salt. This step is crucial as it evenly distributes the baking soda and salt throughout the flour, ensuring your bread rises perfectly and has a well-balanced flavor throughout.
Step 3: Creaming the Butter and Sugar
In another bowl, cream the softened butter and sugar together until the mixture is light and fluffy. This incorporates air into your batter, which is essential for achieving that delightful rise. Add the eggs one at a time, beating well after each addition. This method of mixing helps emulsify the mixture, leading to a smooth batter. Stir in the vanilla extract for that extra depth of flavor.
Step 4: Combine Wet and Dry Ingredients
Next, alternate adding the dry ingredient mixture and the sour cream to the creamed butter mixture, starting and ending with the flour mix. This method prevents the batter from becoming over-mixed and keeps it tender and light.
Step 5: Fold in Fruits and Nuts
Gently fold in the mashed bananas, crushed pineapple, and chopped pecans. Be careful not to overmix; you want every ingredient to be evenly scattered through the batter without losing that airy texture.
Step 6: Prepare Your Loaf Pan
Pour the batter into a greased and floured 9×5-inch loaf pan. To add a lovely decorative touch, arrange additional pecans and pineapple slices on top of the batter before baking. This will not only enhance the presentation but also add a delightful crunch on the top.
Step 7: Bake and Cool
Place your loaf pan in the preheated oven and bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. After baking, allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This step allows the loaf to set up properly and makes it easier to slice.
Variations
- Protein: Add chopped walnuts or almonds for an extra crunchy texture or include shredded coconut for a tropical twist.
- Vegetables: Consider adding grated zucchini or carrots to boost nutrition and flavor.
- Spices: Enhance the flavor with cinnamon, nutmeg, or even a hint of cardamom for a warm spice profile.
Cooking Notes
- Make sure to use very ripe bananas for the best flavor and sweetness.
- If you don’t have crushed pineapple, fresh pineapple can be used; just make sure it’s finely chopped.
- This Hummingbird Banana Bread can be stored at room temperature wrapped in plastic wrap for up to 3 days, or refrigerated for up to a week.
- For longer storage, slice and freeze the bread; it freezes beautifully for up to 3 months.
Serving Suggestions
- Enjoy a slice as is with a cup of coffee or tea for a delightful afternoon snack.
- Spread some butter or cream cheese on top for a decadent treat.
- Serve alongside fresh fruit to enhance the tropical vibes.
Tips
- Always measure your flour correctly to avoid dense bread; spoon it into your measuring cup and level off with a knife.
- Do not open the oven door while your bread is baking; this helps it rise properly.
- For added moisture, you can substitute half of the butter with Greek yogurt or applesauce.
- Feel free to customize your nuts and make it nut-free for those with allergies by substituting with seeds like pumpkin or sunflower seeds.
Prep Time, Cook Time, Total Time
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 90 minutes
Nutritional Information
- Calories: 280 per slice
- Protein: 4g
- Sodium: 200mg
FAQs
Can I use frozen bananas for this recipe?
Yes, frozen bananas work great! Just thaw and drain the excess moisture before using them.
What if I don’t have pecans?
You can substitute pecans with walnuts, almonds, or simply skip them altogether if you have nut allergies.
Can I make this recipe dairy-free?
Absolutely! Use dairy-free butter and replace sour cream with coconut yogurt.
What’s the best way to store Hummingbird Banana Bread?
The bread can be stored in an airtight container at room temperature for up to 3 days or can be frozen for longer storage.
Conclusion
This Hummingbird Banana Bread is more than just baked goods; it’s a delightful escapade to the tropics with every bite. It embodies the sweetness of home-baked love, perfect for any time of day—from a cozy breakfast to a delightful dessert. The flavor and texture are unparalleled, making it a recipe you’ll want to return to over and over again. Have fun experimenting with the variations, and don’t hesitate to make it your own! We’d love to hear your feedback and any twists you’ve added to the recipe. If you enjoyed this recipe, feel free to share it with your friends and family—because everyone deserves a slice of this tropical paradise!
Print
Hummingbird Banana Bread
- Total Time: 90 minutes
- Yield: 10 slices 1x
Description
This delightful creation is not just your average banana bread; it’s a tropical infusion that blends the sweetness of ripe bananas and crushed pineapple with the delightful crunch of pecans.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 3 ripe bananas, mashed
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped pecans
- Additional pecans and pineapple slices for topping
Instructions
- Start by preheating your oven to 350°F (175°C). This ensures that once your batter is mixed, the oven is ready to go, allowing for even baking right from the get-go.
- In a mixing bowl, whisk together the all-purpose flour, baking soda, and salt. This step is crucial as it evenly distributes the baking soda and salt throughout the flour, ensuring your bread rises perfectly and has a well-balanced flavor throughout.
- In another bowl, cream the softened butter and sugar together until the mixture is light and fluffy. This incorporates air into your batter, which is essential for achieving that delightful rise. Add the eggs one at a time, beating well after each addition. This method of mixing helps emulsify the mixture, leading to a smooth batter. Stir in the vanilla extract for that extra depth of flavor.
- Next, alternate adding the dry ingredient mixture and the sour cream to the creamed butter mixture, starting and ending with the flour mix. This method prevents the batter from becoming over-mixed and keeps it tender and light.
- Gently fold in the mashed bananas, crushed pineapple, and chopped pecans. Be careful not to overmix; you want every ingredient to be evenly scattered through the batter without losing that airy texture.
- Pour the batter into a greased and floured 9×5-inch loaf pan. To add a lovely decorative touch, arrange additional pecans and pineapple slices on top of the batter before baking. This will not only enhance the presentation but also add a delightful crunch on the top.
- Place your loaf pan in the preheated oven and bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. After baking, allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This step allows the loaf to set up properly and makes it easier to slice.
Notes
This Hummingbird Banana Bread can be stored at room temperature wrapped in plastic wrap for up to 3 days, or refrigerated for up to a week. For longer storage, slice and freeze the bread; it freezes beautifully for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Breakfast
Nutrition
- Calories: 280 per slice
- Sodium: 200 mg
- Protein: 4 g