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Publix Aprons

Hummingbird Bread

Hummingbird Bread
Total Time:
about 2 hours
Active Time:
15 minutes


Cooking spray
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
3/4 cup sugar
1/4 cup brown sugar
1 teaspoon vanilla extract
2 large eggs
4 ripe bananas, mashed
1 (8-oz) can crushed pineapple
1/3 cup pecans, lightly toasted and finely chopped


  1. Preheat oven to 350°F. Coat two 8- x 4-inch loaf pans with spray. Whisk flour, baking soda, salt, and cinnamon until combined; set aside.
  2. Mix butter and both sugars with electric mixer (or hand blender) on medium speed until light and fluffy. Add vanilla, then add eggs, one at a time, and beat until blended. Stir in mashed bananas and pineapple; mix until combined.
  3. Pour wet ingredients into dry ingredients; stir until combined. Gently fold in pecans. Pour mixture into prepared pans; bake 40–50 minutes or until toothpick inserted in center comes out clean. Let stand 1 hour to cool.
  4. Preheat oven to 325°F. Cut 3 (1-inch-thick) slices from bread, then cut into cubes (2 cups). Bake cubes for 15 minutes to make croutons for Hummingbird Salad recipe.
Note: Serve remaining Hummingbird Bread warmed or at room temperature.

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Nutritional Information

CALORIES (per 1/12 recipe) 310kcal; FAT 11.00g; SAT FAT 5.00g; TRANS FAT 0.00g; CHOL 50mg; SODIUM 140mg; CARB 50g; FIBER 2.00g; SUGARS 25g; PROTEIN 5g; CALC 2%; VIT A 6%; VIT C 8%; IRON 10%

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