Vegan Hummingbird Bread
A delightful vegan twist on the classic hummingbird cake, packed with ripe bananas, pineapple, and pecans. Perfect for breakfast or as a snack.
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.
Notes
For best flavor, ensure bananas are very ripe. Optional add-ins include extra spices or sweet dried fruits. Store wrapped in plastic wrap or foil.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 32gProtein: 3gFat: 5gSaturated Fat: 0.5gSodium: 250mgFiber: 2gSugar: 12g
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