Since getting my knew kitchen appliances this past year, and with the weather being rather nice right now (as most winters are in Texas) I’ve spent my fair share of time recently with baking! Baking always used to intimidate me, but it’s become less and less of a fear as I’ve made my mistakes and learned from them as best I could.
This Hummingbird Bread is a delicious take on a Hummingbird Cake, but I’ve left off any sort of cream cheese frosting because… well, I just didn’t find it needed. This bread is perfectly sweet all on it’s own and it’s loaded with plenty of fruits; coconut, pineapple, and even banana!
There’s even a little bit of chopped pecans in there to give this bread a little bit of texture. It’s great to have on hand for breakfast, brunch, or even as a filling snack. I didn’t find that this bread needed anything else other than itself. And it does make a good amount of bread.
You can bake it up as 4 mini loaves, two 8x4”, or one 9x5” and a mini loaf. I went with the latter of the options so that I could leave one at home with my brother while I took the other with me for the long weekend to have on hand for breakfast!
TheSkinnyFork.com Delicious breakfast bread that is based off the traditional hummingbird cake. No frosting needed here! This bread is perfectly sweet all on it's own! Prep Time: 10 Minutes • Cook Time: 1 Hour
Servings: 12 • Serving Size: 1 Slice • Calories: 314 • Fat: 16 g • Saturated Fat: 9 g • Carb: 44 g • Fiber: 3 g • Protein: 5 g • Sugar: 15 g • Sodium: 171 mg
• 1/2 C. Room Temperature Butter
• 1/2 C. Sugar
• 1/4 C. Natural Sweetener
• 1/4 C. Brown Sugar Blend
• 2 Whole Large Eggs
• 1 Tsp. Vanilla Extract
• 2 1/2 C. Flour
• 1 Tsp. Baking Soda
• 1/4 Tsp. Salt
• 1 Tsp. Ground Cinnamon
• 1 1/2 C. Mashed Bananas
• 1 C. Shredded Unsweetened Coconut
• 8 Oz. Crushed Pineapple in Juice
• 1/3 C. Chopped Pecans
Directions:
Preheat the oven to 350 Degrees F. and lightly coat 2 8x4” loaf pans with non-stick baking spray; set aside.
Beat together the 1/2 C. butter, 1/2 C. sugar, 1/4 C. sweetener, and 1/4 C. brown sugar blend until smooth and creamy.
Add in the 2 eggs and 1 Tsp. vanilla.
Sift the 2 1/2 C. flour, 1 Tsp. baking soda, 1/4 Tsp. salt, and 1 Tsp. ground cinnamon into the wet ingredients and stir until just combined.
Add in the 1 1/2 C. mashed bananas, 1 C. coconut, 8 Oz. pineapple , and 1/3 C. pecans; mix until combined.
Pour the mixture into the prepared loaf pans and divide evenly.
Place the pans in the oven to bake for 30-35 minutes or until a toothpick comes out clean.
Allow to cool slightly before turning out onto a wire rack to continue cooling.
Slice each loaf into 12 pieces and enjoy!
Step-by-Step Photos:
Nutritional Claims: Kidney Friendly • Vegetarian • Pescatarian • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher