Description
Moist and tender Hummingbird Banana Bread is loaded with ripe bananas, crushed pineapple, sweet coconut, warm cinnamon, and buttery pecans, then finished with toasted coconut.
Ingredients
Scale
- 1/2 cup vegetable oil or canola oil
- 1/2 cup white granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/3 cup sour cream
- 8 ounces crushed pineapple with juice
- 3 to 4 medium ripe bananas, mashed
- 3/4 cup sweetened flaked or shredded coconut
- 1/3 cup chopped pecans
- 1/2 cup toasted sweetened flaked or shredded coconut, for topping
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9-inch loaf pan with nonstick cooking spray.
- Spread 1/2 cup coconut on a baking sheet and toast it briefly under the broiler until golden. Watch closely, then set it aside.
- In a large bowl, mix the oil, white sugar, and brown sugar until combined.
- Add the eggs and vanilla extract, then mix until smooth.
- In a separate bowl, whisk the flour, baking soda, cinnamon, and salt with a fork.
- Gradually add the flour mixture to the wet mixture while mixing on low speed. The batter will become thick.
- Fold in the sour cream, crushed pineapple with juice, mashed bananas, coconut, and chopped pecans one at a time.
- Spoon the batter into the prepared loaf pan and smooth the top with a spatula.
- Sprinkle the toasted coconut evenly over the top.
- Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in several places comes out clean.
- If the toasted coconut browns too quickly, tent the loaf loosely with foil.
- Let the loaf cool slightly in the pan, then remove it and cool before slicing.
Notes
- Use very ripe bananas for the sweetest flavor and softest texture.
- Do not drain the crushed pineapple; the juice keeps the bread moist.
- Spoon and level the flour instead of packing it into the measuring cup.
- Cool the loaf before slicing so it holds together cleanly.
- Store leftovers airtight at room temperature for 2 days, refrigerate for up to 5 days, or freeze slices for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 445
- Sugar: 33
- Sodium: 220
- Fat: 20
- Saturated Fat: 7
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 63
- Fiber: 3
- Protein: 6
- Cholesterol: 38