Y’all, I love everything about my hummingbird bread. It has everything I love about Hummingbird cake but in a no-fuss quick bread package. I add in ripe banana and crushed banana for moisture and sweetness plus some warm spices and toasted pecans for texture. It’s so fluffy and hella bomb y’all. Serve it warm with a smear of butter to get your whole life!
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How To Make Hummingbird Bread
Step 1: Mix The Dry Ingredients
- Add baking soda, salt, and cinnamon to a medium bowl.
- Whisk the ingredients together and set aside.
Step 2: Make The Bread Dough
- Add butter and brown sugar to the bowl of a stand mixer.
- Mix on medium-high until light, fluffy, and doubled in volume. Scrape down the sides and bottom of the mixing bowl with a spatula as necessary. Then, reduce the speed to low and add eggs, one at a time, adding the next after the first has been fully incorporated.
- Add sour cream and vanilla and mix on low until combined.
- Gradually add the dry ingredients and mix until just combined.
- Add bananas, pineapple, and pecans.
- Mix until evenly distributed. Scrape down the sides of the bowl and mix for a few more seconds.
Step 3: Bake The Bread
- Pour the batter into a prepared 9×5 inch loaf pan and smooth the top.
- Bake until a toothpick inserted in the center comes out with a few moist crumbs attached.
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Hummingbird Bread Recipe
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I’ll email this recipe to you, so you can come back to it later!
Equipment
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ cup butter softened
- 1 cup dark brown sugar
- 3 large eggs room temperature
- ½ cup sour cream
- 1 tablespoon vanilla extract
- 2 large bananas very ripe, mashed
- 1 cup crushed pineapple drained
- ¾ cup chopped pecans toasted
Instructions
- Preheat oven to 350F. Place rack in middle position. Spray 9×5 inch loaf pan with nonstick baking spray and line in parchment paper, leaving 2-inch overhand on the long sides. Spray parchment paper.
- In medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
- In the bowl of a stand mixer with a paddle attachment, combine butter and brown sugar. Mix on medium-high until light, fluffy, and doubled in volume, about 3 to 5 minutes. Scrape down sides and bottom of mixing bowl with spatula as necessary.
- Reduce speed to low and add eggs, one at a time, adding the next after the first has been fully incorporated. Scrape down sides of bowl as necessary.
- Add sour cream and vanilla and mix on low until combined. Gradually add the dry ingredients and mix until just combined. Add bananas, pineapple, and pecans and mix until evenly distributed, about 1 minute. Scrape down sides of bowl and mix an additional 30 seconds.
- Pour batter into prepared pan and smooth top. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, about 70-75 minutes.
- Remove from oven. Cool in pan on wire rack for 15 minutes, then invert onto wire rack and continue cooling. Serve warm or at room temperature.
Notes
How To Store Hummingbird Bread
After it’s completely cooled, wrap it up snugly in plastic wrap or aluminum foil or place it in an airtight container. You can leave it on the counter if you plan to eat it within a couple of days. For longer storage, pop it in the fridge.How Long Will Hummingbird Bread Last?
On the counter, your bread will stay fresh and delicious for about 2-3 days. In the fridge, about a week.Can I Freeze Classic Hummingbird Bread?
Yep! Wrap the whole loaf or individual slices well with plastic wrap and then a layer of aluminum foil, and add to the freezer. It will stay all good for 3 months.Nutrition
Recipe Tips
- Mash Your Bananas Well: You want them smooth so the banana flavor and moisture will be throughout the whole bread.
- Mess-Free Mashing: Use a zip-lock bag and mash then snip off a corner of the bag and squeeze the banana puree into your mixing bowl. Keeps the mess down.
- Drain Your Pineapple: Make sure your crushed pineapple is well-drained before adding it to the mix. Too much liquid can make the bread soggy.
- Gentle Folding: Over-mixing can lead to a dense hummingbird bread.
Recipe Help
Can I use fresh pineapple instead of canned?
Yep! Just make sure to chop it finely and remove as much juice as possible.
My bread didn’t rise much. What happened?
There could be a few culprits here. Make sure your baking soda is fresh. Also, be careful not to overmix the batter after adding the dry ingredients. Overmixing can deflate the batter and affect the rise.
Can I make this recipe into muffins instead of a loaf?
Yep! Just adjust your baking time – muffins will bake faster than a full loaf, so start checking them around the 20-25 minute mark.
More Bread Recipes
- Easy Banana Bread Recipe (So Delicious And Moist!)
- Chocolate Chip Banana Bread
- Apple Fritter Bread
- Zucchini Bread
- Chocolate Chip Zucchini Bread
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
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I have been wanting to make hummingbird bread for a while now. This looks amazing, I am so excited to give it a go this weekend 🙂
The combination of bananas, pineapple, and pecans creates the perfect blend of sweet and nutty flavors. The bread comes out moist and flavorful every time. It’s a definite crowd-pleaser!
Absolutely love this!! Such a yummy recipe – thanks so much for sharing!
Yum, yum, yum! It was my first time making this and it was SO good! The mix of banana and pineapple was delicious
Woah! This cake is in the oven now! And the smell is divine!! Can not wait for the party tommorow!