Ingredients Quantity
All-Purpose Flour 2 cups
Granulated Sugar 1 1/4 cups
Baking Soda 1 teaspoon
Ground Cinnamon 1 teaspoon
Salt 1/2 teaspoon
Ripe Bananas, mashed 3/4 cup
Crushed Pineapple, drained 1 cup
Chopped Pecans 1/2 cup
Vegetable Oil 1/2 cup
Eggs 2 large
Vanilla Extract 1 teaspoon
Now that you have all the ingredients ready, let’s proceed with the step-by-step instructions to create this delightful Hummingbird Bread!

 

Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan and set aside.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, ground cinnamon, and salt.
In a separate bowl, mix together the mashed ripe bananas, drained crushed pineapple, chopped pecans, vegetable oil, eggs, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
Pour the batter into the prepared loaf pan, spreading it out evenly.
Bake the Hummingbird Bread in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
If the bread starts to brown too quickly on top, you can loosely cover it with aluminum foil during the last 15 minutes of baking.
Once the bread is done baking, remove it from the oven and let it cool in the pan for 10 minutes.
Carefully remove the bread from the pan and transfer it to a wire rack to cool completely.
Serving and Storing
Your Hummingbird Bread is now ready to be served! This tropical delight is best enjoyed fresh, but any leftovers can be stored in an airtight container at room temperature for up to 3 days. To maintain its moistness, you can microwave a slice for a few seconds before serving.