Hello there, baking enthusiasts! Today, we’re diving into a delightful culinary creation that’s perfect for anyone looking to bring a taste of the tropics into their kitchen. I’m talking about the scrumptious Hummingbird Banana Bread, a dish that combines the sweet flavors of banana and pineapple with the crunch of pecans, making each slice a mini tropical vacation. Before we get to the enticing recipe, let me share a little backstory. This bread takes its inspiration from the classic southern Hummingbird Cake, renowned for its moist texture and flavorful combination of fruits and nuts. It’s a celebratory cake turned into a comforting loaf, perfect for your morning coffee or a cozy afternoon tea.
Ingredients
To whip up this delightful Hummingbird Banana Bread, you’ll need the following:
- 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
How to Make Hummingbird Banana Bread
Let’s get baking! Follow these steps for a perfect loaf:
- Preheat your oven to 350°F (175°C).
- Mix the dry ingredients: In a bowl, whisk together flour, baking soda, and salt.
- Cream butter and sugar: In another bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Combine wet and dry ingredients: Alternately mix in the dry ingredients and sour cream, starting and ending with the dry ingredients.
- Fold in the fruits and nuts: Gently fold in mashed bananas, crushed pineapple, and chopped pecans.
- Prepare the pan: Pour the batter into a greased and floured 9×5-inch loaf pan. Arrange additional pecans and pineapple slices on top.
- Bake: Place in the oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Helpful Tips
- Ensure your bananas are very ripe for the best flavor and moisture.
- Draining the pineapple well will prevent the bread from becoming too soggy.
Cooking Tips
- To ensure even mixing, add dry ingredients in three parts alternately with sour cream in two parts.
- For a crunchier top, sprinkle a mixture of brown sugar and crushed pecans on top before baking.
Serving Suggestions
Serve this bread warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat. A cup of hot coffee or tea complements it perfectly.
Frequently Asked Questions
- Can I make this bread gluten-free? Yes, substitute the all-purpose flour with your favorite gluten-free blend.
- Can I use canned pineapple? Absolutely, just ensure it’s well drained to avoid adding excess moisture.
- How do I store leftover bread? Keep it wrapped in cling film or in an airtight container at room temperature for up to 3 days or refrigerate for longer storage.
Nutritional Information (per serving)
- Calories: 290
- Carbohydrates: 40 g
- Protein: 4 g
- Fat: 12 g
- Saturated Fat: 5 g
- Polyunsaturated Fat: 2 g
- Monounsaturated Fat: 3 g
- Trans Fat: 0 g
- Cholesterol: 55 mg
- Sodium: 200 mg
- Potassium: 120 mg
- Fiber: 2 g
- Sugar: 20 g
- Vitamin A: 250 IU
- Vitamin C: 3 mg
- Calcium: 20 mg
- Iron: 1 mg
Storage and Leftovers
Refrigerate: Wrapped tightly, the bread will keep for about a week. Reheat: Warm slices in a microwave or oven for a fresh-baked feel.
Related Recipes
Conclusion
I hope you enjoy making and indulging in this delightful Hummingbird Banana Bread. It’s a sweet way to bring some tropical flair into your home baking. Don’t forget to share your experiences and any personal twists you put on the recipe. Happy baking!
Hummingbird Banana Bread – Tropical & Nutty Treat
Description
Hello there, baking enthusiasts! Today, we’re diving into a delightful culinary creation that’s perfect for anyone looking to bring a taste of the tropics into their kitchen. I’m talking about the scrumptious Hummingbird Banana Bread, a dish that combines the sweet flavors of banana and pineapple with the crunch of pecans, making each slice a mini tropical vacation. Before we get to the enticing recipe, let me share a little backstory. This bread takes its inspiration from the classic southern Hummingbird Cake, renowned for its moist texture and flavorful combination of fruits and nuts. It’s a celebratory cake turned into a comforting loaf, perfect for your morning coffee or a cozy afternoon tea.
Ingredients
- 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
- Preheat your oven to 350°F (175°C).
- Mix the dry ingredients: In a bowl, whisk together flour, baking soda, and salt.
- Cream butter and sugar: In another bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Combine wet and dry ingredients: Alternately mix in the dry ingredients and sour cream, starting and ending with the dry ingredients.
- Fold in the fruits and nuts: Gently fold in mashed bananas, crushed pineapple, and chopped pecans.
- Prepare the pan: Pour the batter into a greased and floured 9×5-inch loaf pan. Arrange additional pecans and pineapple slices on top.
- Bake: Place in the oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Ensure your bananas are very ripe for the best flavor and moisture.
- Draining the pineapple well will prevent the bread from becoming too soggy.
