There’s something about the moment when the afternoon lulls and you realize you need a little pick-me-up—something sweet but not too fussy. That’s exactly when this Hummingbird Banana Bread comes into play. It’s not your standard banana bread; it carries the warmth of cinnamon, nutmeg, and a hint of cloves, layered with juicy pineapple and crunchy pecans. The aroma alone pulls you closer to the oven, reminding you that good things take a little time but are well worth it.
I was halfway through mixing the batter when my phone buzzed, distracting me just long enough to almost forget to fold in the pecans. Thankfully, I caught it before dumping the whole bowl into the pan. That little pause gave me a chance to savor the sweet, tropical scent that was already teasing the kitchen. When it finally came out golden and warm, the first slice wasn’t perfect—crumbly in a spot or two—but that only made it feel more homemade and comforting.
Why You’ll Love It:
- It’s an unexpected twist on banana bread that feels fresh thanks to the pineapple’s subtle tang.
- The spices bring cozy warmth without overwhelming the natural sweetness.
- The pecans add a satisfying crunch, but you can leave them out if you’re not in the nut mood.
- It’s simple—and that’s kind of the point. No fancy frosting, just pure, straightforward comfort.
If you’re worried about the baking time or whether your loaf will come out just right, don’t be. This recipe is forgiving. It’s the kind of thing you can almost eyeball. And if you end up with a slightly cracked top or a few crumbs on the counter, that just means you made it your own.
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Hummingbird Banana Bread
- Total Time: 1 hour 15 minutes
- Yield: 12 slices 1x
Description
A moist and flavorful banana bread inspired by the classic Hummingbird cake, featuring ripe bananas, crushed pineapple, chopped pecans, and warm spices for a deliciously sweet treat.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 2–3 bananas)
1/2 cup crushed pineapple, drained
1/2 cup chopped pecans
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves until well combined.
In a large bowl, beat the granulated sugar, light brown sugar, and eggs together until smooth and creamy.
Add the vegetable oil and vanilla extract to the sugar and egg mixture, and mix until fully incorporated.
Stir in the mashed bananas and crushed pineapple until evenly combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Fold in the chopped pecans evenly throughout the batter.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
Remove the banana bread from the oven and allow it to cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
Kitchen Notes: I usually bake this in a standard loaf pan, and it fits right in with whatever you’ve got in the kitchen—no special gadgets required. Serving it warm with a pat of butter or a drizzle of honey can turn a simple slice into a mini indulgence. If you want to switch things up, I’ve tried swapping pecans for walnuts or leaving out the pineapple for a more straightforward banana bread. Sometimes I toss in a handful of shredded coconut too, but honestly, it’s hit or miss depending on what I have on hand.
FAQ:
Can I make this gluten-free? I haven’t tested it fully, but using a gluten-free flour blend might work if you’re careful with moisture.
Is the pineapple really necessary? It adds a nice brightness, but you could leave it out if you prefer a more traditional banana bread.
How do I store leftovers? Wrapped tightly at room temperature, it keeps soft for a few days. Freeze extras if you want to stretch it longer.
Give this Hummingbird Banana Bread a try next time you catch yourself daydreaming about something sweet in the afternoon. It’s a little slice of warmth that’s worth the wait.