Hummingbird Bread

That recipe for “Hummingbird Bread” looks delicious. It’s a classic Southern treat—imagine if banana bread and carrot cake had a wonderfully moist and fruity baby. It’s not for hummingbirds (they need nectar), but it’s named for its sweet, tropical flavors.

Here’s a formatted version of the recipe with instructions and some helpful tips.

Table of Contents

This moist, flavorful quick bread is packed with bananas, pineapple, pecans, and raisins. It’s perfect for breakfast, a snack, or dessert.

Yield: 1 loaf (approx. 10-12 slices)
Prep time: 15 minutes
Bake time: 60-70 minutes

Ingredients

1 ½ cups all-purpose flour

1 cup granulated sugar
½ teaspoon ground cinnamon
1 teaspoon baking soda

¼ teaspoon salt
2 large eggs, beaten
¾ cup neutral oil (vegetable, canola, or coconut)

½ tablespoon vanilla extract
2 very ripe (spotted) bananas, mashed (about 1 cup)
½ cup crushed pineapple, undrained

½ cup chopped pecans (plus extra for topping, optional)
¼ cup raisins

Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.

Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, cinnamon, baking soda, and salt. This ensures the leavening is evenly distributed.
Combine Wet Ingredients: In a separate medium bowl, mix the beaten eggs, oil, and vanilla extract. Stir in the mashed bananas and the crushed pineapple with its juice.
Make the Batter: Pour the wet ingredient mixture into the dry ingredients. Gently stir with a spatula until just combined. Be careful not to overmix; a few streaks of flour are okay.

Add Mix-ins: Fold in the chopped pecans and raisins until evenly distributed throughout the batter.
Bake: Pour the batter into the prepared loaf pan. If desired, sprinkle a few extra chopped pecans on top for a nice crunch. Bake for 60-70 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs (but no wet batter).
Cool: Let the bread cool in the pan for about 15-20 minutes. Then, carefully run a knife around the edges and transfer it to a wire rack to cool completely. This is crucial for the texture to set properly before slicing.

Chef’s Notes & Tips

Ripe Bananas are Key: The spottier the bananas, the sweeter and more flavorful your bread will be.
Don’t Overmix: Overmixing the batter develops gluten in the flour, which can lead to a tough, dense bread. Mix until everything is just combined.
Pan Size: Using the correct 9×5 inch loaf pan is important. A smaller pan will cause the batter to overflow.

Testing for Doneness: Oven temperatures can vary. Start checking at the 55-minute mark. If the top is browning too quickly, you can tent it loosely with aluminum foil for the last 10-15 minutes of baking.
Variations:
- Cream Cheese Frosting: For a decadent dessert, top the cooled loaf with a layer of cream cheese frosting.
- Nut-Free: Substitute the pecans with shredded coconut.
- Spice it Up: Add a pinch of nutmeg or allspice along with the cinnamon.

Enjoy your baking! This bread is even more flavorful the next day.