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Hummingbird Bread
Recipes
Hummingbird Bread
12 servings
about 2 hours total (Active 15 minutes)

Ingredients

  • Cooking spray
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • ½ cup unsalted butter, softened
  • ¾ cup sugar
  • ¼ cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 4 ripe bananas, mashed
  • 1 (8-oz) can crushed pineapple
  • ⅓ cup pecans, lightly toasted and finely chopped

Steps

    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.

Amount per 1⁄12 recipe serving: Calories 310, Total Fat 11g, Sat Fat 5g, Trans Fat 0g, Chol 50mg, Sodium 140mg, Total Carb 50g, Fiber 2g, Sugars 25g, Protein 5g, Calc 2%, Vitamin A 6%, Vitamin C 8%, Iron 10%