Hummingbird Bread

This hummingbird bread is moist, sweet, and full of tropical flavors from bananas, pineapple, and warm spices. I love how it’s inspired by the classic Southern hummingbird cake but baked into a simple, sliceable loaf that’s perfect for breakfast, brunch, or dessert.

Why You’ll Love This Recipe

I like that this bread is incredibly flavorful without needing any frosting. The bananas make it naturally moist, the pineapple adds a tangy sweetness, and the cinnamon gives it that cozy, spiced aroma. It’s an easy recipe I can mix up in one bowl, and it freezes beautifully for later.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Granulated sugar

• Baking soda

• Ground cinnamon

• Salt

• Ripe bananas, mashed

• Crushed pineapple (with juice)

• Eggs

• Vegetable oil

• Vanilla extract

• Chopped pecans or walnuts (optional)

Directions

1. I preheat my oven to 350°F (175°C) and grease a standard loaf pan.

2. In a large mixing bowl, I whisk together the flour, sugar, baking soda, cinnamon, and salt.

3. I stir in the mashed bananas, crushed pineapple with its juice, eggs, oil, and vanilla until just combined.

4. I fold in the nuts if using.

5. I pour the batter into the prepared pan and spread it evenly.

6. I bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.

7. I let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe makes 1 loaf, serving about 8–10 slices. It takes me around 15 minutes to prepare and 55–65 minutes to bake.

Variations

Sometimes I add shredded coconut for extra tropical flavor. For a richer treat, I top the cooled bread with a light cream cheese glaze. I also like to make this recipe into muffins, reducing the baking time to about 20–25 minutes.

Storage/Reheating

I store hummingbird bread in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. For longer storage, I wrap slices tightly and freeze them for up to 3 months, thawing at room temperature or reheating briefly in the microwave.

FAQs

Can I use fresh pineapple instead of canned?

Yes, I just make sure it’s finely chopped and juicy so the bread stays moist.

Can I make this bread without nuts?

Absolutely, I often leave them out if I want a smoother texture.

How ripe should the bananas be?

I use very ripe bananas with lots of brown spots for the sweetest flavor and best texture.

Can I reduce the sugar?

Yes, I cut back by up to ¼ cup without affecting the texture too much.

Can I make this bread gluten-free?

Yes, I substitute an all-purpose gluten-free flour blend for the regular flour.

Conclusion

I enjoy making hummingbird bread because it’s full of flavor, easy to prepare, and perfect for sharing. With its tropical sweetness and tender crumb, it’s a loaf I love having on hand for both special occasions and everyday treats.

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