Description

Discover the ultimate recipe for Hummingbird Banana Pineapple Bread, combining tropical flavors with classic comfort.

Ingredients

Scale

Ingredients List

1 1/2 cups mashed ripe bananas (about 3 large bananas)
1 cup crushed pineapple,drained
1/2 cup vegetable oil
1 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)

Instructions

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.

Step 2: Mix Wet Ingredients

In a large mixing bowl, combine the mashed bananas, crushed pineapple, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until well combined.

Step 3: Combine Dry Ingredients

In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix. Fold in the chopped nuts, if using.

Step 5: Pour Batter into Loaf Pan

Pour the batter into the prepared loaf pan, spreading it evenly.

Step 6: Bake the Bread

Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean.

Step 7: Cool the Bread

Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Transfer the bread to a cooling rack to cool completely before slicing.

Notes

Use Ripe Bananas: The riper, the better. They should be heavily speckled or even brown.
Drain Pineapple Thoroughly: Excess moisture can make the bread soggy.
Properly Measure Flour: Spoon flour into your measuring cup and level it off to avoid using too much.
Check Doneness: Insert a toothpick into the center; it should come out clean or with a few moist crumbs, but not wet batter.