Description
To truly appreciate this recipe, it helps to understand exactly what makes it so distinct from your standard run of the mill banana bread. A Retro Hummingbird Banana Pecan Loaf is essentially a brilliant, mashup of a traditional banana loaf and the famous Southern Hummingbird cake. It retains the ultra moist texture of mashed bananas but introduces a vibrant tropical twist with crushed pineapple and shredded coconut.
Ingredients
Scale
- 1½ cups (190 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- ¾ cup (150 g) brown sugar
- 2 ripe bananas, mashed
- ½ cup (120 ml) vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120 g) crushed pineapple, drained
- ½ cup (50 g) sweetened shredded coconut
- ¾ cup (90 g) chopped pecans
Optional Glaze
- 1 cup (120 g) powdered sugar
- 2–3 tsp pineapple juice or milk
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
- In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a separate bowl, combine mashed bananas, brown sugar, oil, eggs, and vanilla until smooth.
- Stir in pineapple, coconut, and pecans.
- Fold the dry ingredients into the wet ingredients just until combined.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- If using the glaze, whisk the ingredients together and drizzle over the cooled loaf.
Notes
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread / Loaf Cake
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
Keywords: Hummingbird banana bread, Southern hummingbird cake loaf, tropical banana pecan bread, vintage hummingbird loaf cake