Hummingbird Bread


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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ½ cup butter softened
  • 1 cup dark brown sugar
  • 3 large eggs room temperature
  • ½ cup sour cream
  • 1 tablespoon vanilla extract
  • 2 large bananas very ripe, mashed
  • 1 cup crushed pineapple drained
  • ¾ cup chopped pecans toasted


  • Preheat oven to 350F. Place rack in middle position. Spray 9×5 inch loaf pan with nonstick baking spray and line in parchment paper, leaving 2-inch overhand on the long sides. Spray parchment paper.
  • In medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
  • In the bowl of a stand mixer with a paddle attachment, combine butter and brown sugar. Mix on medium-high until light, fluffy, and doubled in volume, about 3 to 5 minutes. Scrape down sides and bottom of mixing bowl with spatula as necessary.
  • Reduce speed to low and add eggs, one at a time, adding the next after the first has been fully incorporated. Scrape down sides of bowl as necessary.
  • Add sour cream and vanilla and mix on low until combined. Gradually add the dry ingredients and mix until just combined. Add bananas, pineapple, and pecans and mix until evenly distributed, about 1 minute. Scrape down sides of bowl and mix an additional 30 seconds.
  • Pour batter into prepared pan and smooth top. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, about 70-75 minutes.
  • Remove from oven. Cool in pan on wire rack for 15 minutes, then invert onto wire rack and continue cooling. Serve warm or at room temperature.


  1. Mash Your Bananas Well: For an extra moist loaf, mash your bananas really well until they’re smooth and creamy. The finer the mash, the more evenly the banana flavor and moisture will be distributed through your bread.
  2. Mess-Free Mashing: Speaking about mashing, you can keep your kitchen tidy by mashing the bananas in a zip-lock bag. Just toss your ripe bananas in, seal the bag, and squish away. Once they’re perfectly mashed, snip off a corner of the bag and squeeze the banana puree straight into your mixing bowl. No extra dishes, no sticky counters!
  3. Drain Your Pineapple: Make sure your crushed pineapple is well-drained before adding it to the mix. Too much liquid can make the bread soggy, so press the pineapple against a sieve or squeeze it in a clean kitchen towel to get rid of the excess juice.
  4. Gentle Folding: When mixing your fruits and nuts into the batter, use a gentle hand. Over-mixing can lead to a dense hummingbird bread.


Calories: 492kcal | Carbohydrates: 65g | Protein: 7g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 100mg | Sodium: 556mg | Potassium: 301mg | Fiber: 3g | Sugar: 36g | Vitamin A: 573IU | Vitamin C: 6mg | Calcium: 70mg | Iron: 2mg


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