This Hummingbird Banana Bread is a sweet treat filled with bananas, pineapple, and crunchy toasted coconut. It’s moist, delicious, and perfect for breakfast or a snack!
Trust me, your kitchen will smell amazing while it bakes! I love adding a bit of extra coconut on top for a nice, crispy finish. It’s like a little slice of tropical paradise! 🌴
Key Ingredients & Substitutions
Bananas: Ripe bananas are key to a sweet and moist banana bread. If you don’t have enough, you can substitute with applesauce, about 1/2 cup for each banana.
Oil: Vegetable oil is fine, but I love using coconut oil for added flavor. If you prefer not to use oil, try unsweetened yogurt or unsweetened applesauce, which also keep it moist.
Sugar: While granulated sugar works great, brown sugar gives a richer taste and deeper color. You can also go for coconut sugar for a more natural sweetener.
Pineapple: Drained crushed pineapple adds moisture and a tropical twist. You can replace it with shredded apples or even canned peaches, also well drained.
Nuts: Chopped walnuts or pecans add crunch, but feel free to skip them if you have nut allergies. You could also use seeds, like pumpkin or sunflower seeds, for some extra texture.
Coconut: Using toasted coconut really enhances the flavor. If you can’t find shredded coconut, you can use muesli or oatmeal for a different texture.
How Do You Avoid Overmixing the Batter?
Overmixing can lead to a dense loaf, so it’s important to combine your ingredients just right. When mixing, use a gentle touch and stir until everything is just combined. Here’s my tip:
- Mix your wet ingredients until smooth first, then add the dry ingredients.
- Stir only until you don’t see any dry flour in the batter. It’s perfectly fine to have small lumps!
By handling the batter gently, you’ll get a lovely light and fluffy banana bread each time!
How to Make Hummingbird Banana Bread With Toasted Coconut
Ingredients You’ll Need:
For The Banana Bread:
- 3 ripe bananas, mashed
- 1/2 cup oil (vegetable or coconut)
- 1 cup sugar (you can use brown sugar for extra flavor)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup shredded coconut, toasted (plus more for topping)
- Butter (for serving)
How Much Time Will You Need?
This delightful banana bread takes about 15 minutes to prepare, and then you’ll bake it for 50-60 minutes. After baking, let it cool for about 10 minutes before transferring it to a rack. So, plan for about 1 hour and 25 minutes total before you can dig in!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Take your 9×5-inch loaf pan and grease it lightly with cooking spray or butter, or you can line it with parchment paper for easy removal later.
2. Mix the Wet Ingredients:
In a large mixing bowl, mash up the ripe bananas until smooth. Then, pour in the oil and sugar, stirring them together until well combined. Next, crack in the two eggs and add the vanilla extract. Mix everything until it’s nice and smooth.
3. Combine the Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. This will help distribute the leavening agents evenly throughout the batter.
4. Blend It All Together:
Gradually add the dry mixture to your wet banana mixture, stirring gently until just combined. Remember, it’s okay if there are a few lumps! Try not to overmix, or your bread might end up dense.
5. Add Flavorful Extras:
Now, it’s time to fold in the drained crushed pineapple, toasted shredded coconut, and any chopped walnuts or pecans you want to add. Gently mix these in, making sure they’re evenly distributed through the batter.
6. Pour and Top:
Pour your batter into the prepared loaf pan, smoothing the top with a spatula. For a lovely finishing touch, sprinkle some extra toasted coconut on top of the batter before baking.
7. Bake Your Bread:
Pop the loaf pan into your preheated oven and bake for 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Enjoy the delicious aroma filling your kitchen!
8. Cool and Serve:
Once baked, take the bread out of the oven and let it cool in the pan for about 10 minutes. Carefully remove the bread from the pan (using the parchment paper if you lined it) and let it cool completely on a wire rack. When you’re ready to enjoy, slice it up warm and spread some butter on top, or enjoy it plain. Yum!
Can I Use Other Types of Sugar in This Recipe?
Absolutely! You can substitute brown sugar for white sugar for a deeper flavor, or try coconut sugar for a healthier option. Keep in mind that using brown sugar will add moisture, so your bread may be a bit denser.
What Can I Substitute for Eggs if I’m Vegan?
You can replace each egg with a flax egg by mixing 1 tablespoon of ground flaxseeds with 2.5 tablespoons of water; let it sit for a few minutes until it thickens. Alternatively, 1/4 cup of unsweetened applesauce per egg works well too!
How Should I Store Leftover Banana Bread?
To keep your banana bread fresh, wrap it tightly in plastic wrap or aluminum foil, then store it in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months—just thaw it in the fridge before enjoying!
Can I Add More Fruit to This Recipe?
Yes! Feel free to add additional fruit like blueberries, cranberries, or even chunks of mango. Just be sure to adjust the liquid ingredients slightly to maintain the bread’s consistency!
