Go Back

Hummingbird Banana Pineapple Bread

A sweet, tropical twist on the classic banana bread, perfect for busy days, featuring ripe bananas and crushed pineapple.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American, Tropical
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 pieces ripe bananas, mashed Make sure those spots are nicely showing!
  • 1 cup crushed pineapple, drained Fresh or canned works wonders
  • 1/3 cup vegetable oil
  • 1 cup sugar You can adjust this to your sweet preference
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
Optional Additions
  • 1/2 cup chopped walnuts or pecans For a crunchy twist

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
Mix Wet Ingredients
  1. In a large mixing bowl, combine the mashed bananas, crushed pineapple, vegetable oil, sugar, eggs, and vanilla. Stir until everything is well combined.
Combine Dry Ingredients
  1. In another bowl, whisk together the flour, baking soda, baking powder, and salt. Slowly fold this dry mixture into the wet mixture without overmixing.
Add Nuts
  1. If using, gently fold in the chopped walnuts or pecans.
Bake
  1. Pour the batter into the prepared loaf pan. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Cool & Serve
  1. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack.

Notes

Use ripe bananas for sweeter bread. Consider adding cinnamon or shredded coconut for extra tropical flair. This bread freezes beautifully; slice and wrap for quick treats.