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Hummingbird Cake Banana Bread

banana bread recipe
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Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 cup mashed ripe bananas (about 3 medium)
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup crushed pineapple, well drained
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1/3 cup shredded coconut (optional)
  • For optional cream cheese glaze:
  • 4 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1–2 tbsp milk or pineapple juice
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper, leaving overhang for easy removal.
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, and nutmeg until well combined.
  3. In a separate medium bowl, mash the bananas until mostly smooth but with some small chunks for texture. Add vegetable oil, eggs, and vanilla extract, whisking until well combined.
  4. Place crushed pineapple in a fine-mesh sieve and press with the back of a spoon to remove excess moisture.
  5. Pour the wet banana mixture into the bowl with dry ingredients. Fold gently until just combined.
  6. Fold in the drained crushed pineapple. If using, add chopped nuts and shredded coconut, folding just until evenly distributed.
  7. Transfer batter to the prepared loaf pan, smoothing the top. Tap the pan gently on the counter to release air bubbles.
  8. Bake on the center rack for 55-60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
  9. Allow to cool in the pan for exactly 10 minutes before transferring to a wire rack to cool completely.
  10. For the optional cream cheese glaze: Beat softened cream cheese until smooth, then add powdered sugar, vanilla, and enough milk or pineapple juice to achieve a pourable consistency. Drizzle over completely cooled bread.

Notes

  • Use very ripe bananas with plenty of brown spots for the best flavor and moisture.
  • Make sure to drain the pineapple thoroughly to prevent soggy bread.
  • The bread can be stored at room temperature for 2-3 days, refrigerated for up to 5 days, or frozen for up to 3 months.
  • If the top is browning too quickly during baking, tent with aluminum foil.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

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Find it online: https://www.joyliciousrecipes.com/hummingbird-cake-banana-bread/