This Hummingbird Banana Bread is a sweet treat with a tropical twist! Loaded with ripe bananas, crushed pineapple, and crunchy toasted coconut, it’s moist and full of flavor.
It smells amazing while baking, and I can never resist sneaking a slice right out of the oven. Add a bit of butter on top, and it’s pure joy! 😋
Key Ingredients & Substitutions
Ripe Bananas: The key to this bread’s flavor is ripe bananas. They should be soft and speckled for maximum sweetness. If you don’t have ripe bananas, you can bake them at 350°F for about 15-20 minutes until they’re dark. This speeds up the ripening process!
Coconut Oil: This recipe uses melted coconut oil for moisture and flavor. If you prefer, you can substitute it with unsalted butter or another neutral oil like vegetable oil. Just melted butter will give a rich flavor, too.
Toasted Shredded Coconut: Toasted coconut adds a wonderful crunch. You can use sweetened or unsweetened coconut based on your preference. If you don’t have coconut, chopped pecans or almonds can work as a substitute.
Crushed Pineapple: Pineapple adds moisture and a tropical twist. If you’re out of pineapple, consider using unsweetened applesauce for a similar texture. Just remember to drain it well if using canned pineapple.
Chopped Walnuts: Adding walnuts gives a nice crunch. If you have nut allergies, you can skip them or replace them with seeds like pumpkin or sunflower seeds for that extra texture.
How Do I Make Sure My Banana Bread is Perfectly Moist?
Getting moist banana bread is all about a gentle touch during mixing and understanding the balance of wet and dry ingredients. Here are some tips to keep it moist:
- Mix until just combined. Overmixing can lead to a dense loaf.
- Make sure your bananas are very ripe; they contribute moisture and natural sweetness.
- Don’t skip the crushed pineapple. It packs in extra moisture, making the bread soft.
- Allow your bread to cool for 10 minutes in the pan before transferring it. This helps retain some of that moisture.
By following these simple techniques, you’ll achieve a delightful loaf of Hummingbird Banana Bread that’s sure to please everyone!
Hummingbird Banana Bread With Toasted Coconut
Ingredients You’ll Need:
For the Bread:
- 3 ripe bananas, mashed
- 1/3 cup melted coconut oil
- 1/2 cup sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts (optional)
- 1/2 cup toasted shredded coconut (plus extra for topping)
How Much Time Will You Need?
You will need about 15 minutes for preparation and 60-70 minutes for baking. After baking, let it cool for about 10 minutes in the pan, and then allow it to cool completely on a wire rack. In total, that’s around 1 hour and 30 minutes to enjoy a delightful loaf of Hummingbird Banana Bread.
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 350°F (175°C). Next, grease a 9×5-inch loaf pan using cooking spray, or line it with parchment paper to keep the bread from sticking.
2. Mix the Banana Base:
In a large mixing bowl, mash the ripe bananas until smooth. Add the melted coconut oil, and mix well until everything is nicely combined and creamy.
3. Add Sugars and Eggs:
Stir in the granulated sugar and brown sugar until the mixture is smooth. Then, beat in the eggs one at a time, followed by the vanilla extract, ensuring everything is well mixed together.
4. Combine Dry Ingredients:
Sprinkle the baking soda and salt over your banana mixture and stir to combine. This helps incorporate the leavening agent throughout the batter.
5. Fold in the Flour:
Gradually fold in the all-purpose flour, mixing gently until just combined. Be careful not to overmix, as this can make the bread dense.
6. Add Fruits and Nuts:
Next, gently fold in the drained crushed pineapple, chopped walnuts (if you’re using them), and the toasted shredded coconut. This adds a delightful texture and flavor to your bread!
7. Pour and Prepare for Baking:
Pour the batter into the prepared loaf pan, using a spatula to smooth the top. If you like, sprinkle some extra toasted coconut on top for a lovely finish.
8. Bake your Bread:
Put the loaf pan in the oven and bake for 60-70 minutes. To check if it’s done, insert a toothpick into the center; if it comes out clean, your bread is ready!
9. Cool and Enjoy:
Once baked, let the bread cool in the pan for about 10 minutes. Carefully transfer it to a wire rack to cool completely. Then, slice it up and enjoy your delicious Hummingbird Banana Bread warm or at room temperature. It’s fantastic with a little butter or cream cheese spread on top!
Can I Use Unsweetened Coconut Oil Instead of Regular Coconut Oil?
Absolutely! Unsweetened coconut oil will work just fine in this recipe. It may have a slightly different flavor, but it won’t affect the overall result. Just make sure it’s melted before mixing it with the bananas for easy incorporation.
What Can I Substitute for Eggs in This Recipe?
If you’re looking for an egg substitute, you can replace each egg with 1/4 cup of unsweetened applesauce or 1/4 cup of mashed banana, which will complement the banana flavor nicely. Another option is to use 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg; let it sit for a few minutes to thicken before adding to the mixture!
How Should I Store Leftover Banana Bread?
Store any leftover Hummingbird Banana Bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and place it in the freezer, where it can last for up to 3 months. Thaw it overnight in the fridge and enjoy it at room temperature or warmed up!
Can I Make This Recipe Gluten-Free?
Yes, you can make this banana bread gluten-free! Simply substitute the all-purpose flour with a gluten-free flour blend that is designed for baking. Just be sure to check that your baking soda and other ingredients are also gluten-free!
