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
Scale
- 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