why make this recipe
Vegan Hummingbird Bread is a delightful twist on the classic hummingbird cake. This bread is moist, sweet, and packed with flavor. It combines ripe bananas, pineapple, and pecans to create a treat that is not only vegan but also incredibly delicious. Making this recipe is perfect for breakfast or as a snack, and it offers a great way to use overripe bananas. Plus, it’s easy to prepare, making it a popular choice for both seasoned bakers and beginners.
how to make Vegan Hummingbird Bread
Ingredients:
- 3 medium ripe bananas
- 1/4 cup vegetable oil
- 1 (20 oz) can pineapple in 100% juice
- 1/4 cup pineapple juice (from the can)
- 1/2 cup light brown sugar
- 2 tsp pure vanilla extract
- 2 cups unbleached all-purpose flour
- 1/2 cup pecan pieces
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- Pecans and 3 pineapple slices (for decoration)
Directions:
- Preheat the oven to 350°F. Spray a 9×5 loaf pan with nonstick spray, then flour it.
- In a large mixing bowl, mash the bananas until smooth.
- Add the brown sugar, vegetable oil, vanilla extract, and pineapple juice to the mashed bananas. Whisk everything together well.
- Set 3 pineapple rings aside for decorating the top of the bread. Chop the remaining pineapple rings into small pieces and stir them into the batter.
- Sift in the flour, baking soda, salt, and cinnamon. Use a wooden spoon to mix everything until just combined.
- Finally, fold in the pecan pieces.
- Transfer the batter to your prepared loaf pan. Top the batter with the reserved pineapple rings and additional pecans.
- Bake in the preheated oven for about 45 minutes. Cover the bread with foil and bake for an additional 15-20 minutes. Check for doneness by inserting a toothpick in the center; it should come out with just a couple of crumbs.
how to serve Vegan Hummingbird Bread
Vegan Hummingbird Bread is best enjoyed warm or at room temperature. Slice the bread and serve it as is, or spread a bit of vegan butter on top for extra flavor. It pairs wonderfully with a cup of tea or coffee, making it a perfect choice for breakfast or an afternoon snack. You can also serve it as a dessert, perhaps with a scoop of dairy-free ice cream.
how to store Vegan Hummingbird Bread
To store Vegan Hummingbird Bread, let it cool completely before wrapping it in plastic wrap or aluminum foil. It can be kept at room temperature for up to three days. For longer storage, place the wrapped bread in the refrigerator for up to a week. You can also freeze the bread by wrapping it tightly and storing it in a freezer bag. It will last in the freezer for about three months. Thaw in the fridge overnight before enjoying.
tips to make Vegan Hummingbird Bread
- Make sure your bananas are very ripe for the best flavor. The browner, the better!
- If you love spices, feel free to add extra cinnamon or a pinch of nutmeg for a different flavor profile.
- For added sweetness, you can mix in some chopped dates or raisins.
- If you’re not a fan of pecans, you can substitute them with walnuts or leave nuts out entirely.
variation
You can make this bread gluten-free by substituting all-purpose flour with a gluten-free flour blend. Additionally, you can add shredded coconut for a tropical twist, or swap the pecans for sunflower seeds for a nut-free option.
FAQs
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple. Just make sure to blend or chop it finely so it combines well with the batter.
Is it necessary to use vanilla extract?
Vanilla extract adds flavor, but you can omit it if you don’t have it on hand. The bread will still taste good.
Can I make this recipe in advance?
Absolutely! You can bake the bread ahead of time and store it in the fridge or freezer as mentioned above. It tastes great even after a few days.
Vegan Hummingbird Bread
Ingredients
Main Ingredients
- 3 medium ripe bananas Very ripe for best flavor
- 1/4 cup vegetable oil
- 1 20 oz can pineapple in 100% juice Chop some for the batter
- 1/4 cup pineapple juice (from the can)
- 1/2 cup light brown sugar
- 2 tsp pure vanilla extract Optional if unavailable
- 2 cups unbleached all-purpose flour Can be substituted with gluten-free flour
- 1/2 cup pecan pieces Can substitute with walnuts or omit
- 1 tsp cinnamon Add more for extra spice if desired
- 1 tsp baking soda
- 1/2 tsp salt
- Pecans and 3 pineapple slices (for decoration) Set aside for topping
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Spray a 9×5 loaf pan with nonstick spray and flour it.
- In a large mixing bowl, mash the bananas until smooth.
- Add the brown sugar, vegetable oil, vanilla extract, and pineapple juice to the mashed bananas. Whisk everything together well.
- Set 3 pineapple rings aside for decorating the top of the bread. Chop the remaining pineapple rings into small pieces and stir them into the batter.
- Sift in the flour, baking soda, salt, and cinnamon. Use a wooden spoon to mix everything until just combined.
- Finally, fold in the pecan pieces.
Baking
- Transfer the batter to your prepared loaf pan. Top the batter with the reserved pineapple rings and additional pecans.
- Bake in the preheated oven for about 45 minutes. Cover the bread with foil and bake for an additional 15-20 minutes. Check for doneness with a toothpick; it should come out with just a couple of crumbs.