Give your banana bread a fresh spring makeover by adding pecans and pineapple! This Vegan Hummingbird Bread is super simple to make, one-bowl, and delicious!
Hello friends and happy FRIDAY! Wheeee! Not like it really matters, mind you, since I'll be working in the ER all weekend but still. It's the thought that counts. 😉 Today, I am sharing the latest spin-off on my famous vegan banana bread - Vegan Hummingbird Bread! This yummy treat combines banana bread with pineapple chunks and pecan pieces for an insanely flavorful, super tender treat that will become your new favorite thing! It's SO good y'all. And so easy to make, too!
So... you know me. I get recipe ideas from all over the place. This particular inspo came from a place we went to for brunch who brought out BANANA BREAD instead of normal bread while we waited for our food! Um. Gamechanger! Where can I petition for all restaurants to bring me quick bread as I wait?! Anyways, they brought us ~normal~ banana bread and then another {better, tastier} kind we just couldn't quite figure out. Turns out the tasty additions were pineapple chunks which made the bread so soft and delicious! So, mystery solved. I just knew I had to recreate this hummingbird bread at home asap!
The recipe really isn't so different from my traditional banana bread recipe! Notably, I used pineapple juice instead of nondairy milk, and brown sugar instead of white. And then of course I added in pecan pieces and pineapple chunks. It's still all made in one bowl and comes together in mere minutes! And you know it's still totally vegan! Who needs dairy in their hummingbird bread? We sure don't. 😉
I hope you give this yummy vegan Hummingbird Bread a try soon! It's super simple to make and so delicious. You'll fall in love!
Looking for more vegan baked goodies? Check out the infamous Vegan Banana Bread, Vegan Banana Chocolate Chip Muffins, Vegan Chocolate Chunk Pistachio Loaf Cake, and Vegan Dark Chocolate Pear Turnovers. Happy baking! 🙂
- 3 medium ripe bananas
- ¼ cup vegetable oil
- 1 20oz can pineapple in 100% juice
- ¼ cup pineapple juice {from the can}
- ½ cup light brown sugar
- 2 teaspoon pure vanilla extract
- 2 cup unbleached all-purpose flour
- ½ cup pecan pieces
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- pecans and 3 pineapple slices, for decoration
- Preheat the oven to 350F. Spray a 9×5 loaf pan with nonstick spray, then flour.
- In a large mixing bowl, mash the bananas. Add the brown sugar, oil, vanilla, and pineapple juice, and whisk to incorporate.
- Set 3 pineapple rings aside for decorating the top. Chop the remaining pineapple rings into small pieces, and stir into the batter.
- Sift in the flour, baking soda, salt, and cinnamon, and use a wooden spoon to mix. Finally, add in the pecan pieces.
- Transfer the batter to your prepared pan, and top with the extra pineapple rings and pecans.
- Bake for about 45 minutes, then cover with foil and bake for 15-20 minutes longer, until a toothpick inserted in the center comes out with just a couple crumbs.
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Justin says
Have you tried at all to make this with a bread machine?
valentina says
Hi Justin! I don't own a bread machine so I have not. Since it's not a yeasted bread, I am not sure if it would work!
Sarah Lawson says
Should I change anything for high altitude? I’m in Colorado at about 7000 feet
valentina says
Hi Sarah! I'm not sure to be honest as I am not experienced with high-altitude baking! I find King Arthur Flour to be a great baking resource and I send a lot of readers to their high-altitude page for help! Since you are at 7000 feet that is quite a bit and I think some adjustments need to be made. Here is the link for you! Hope it helps! https://www.kingarthurflour.com/learn/high-altitude-baking.html
Ellen says
Hi Valentina!
Do you think gluten-free flour would impact the bake or taste? I want to make this for a friends party and she’s gluten-free.
Thanks!
Ellen
valentina says
Hi Ellen! I am honestly not sure because I don't have much experience baking GF! This recipe is based off of my classic banana bread and I have gotten comments from people making that recipe with GF substitutes with good results 🙂 Looking online, it seems that using a 1:1 GF flour substitute works well in most recipes! Some suggest adding xantax gum but I am not sure if that would be necessary. Here is the link to the original banana bread pin if you want to browse the comments for people's suggestions!! https://www.pinterest.com/pin/115756652899097475/
Nats says
Hello Valntina, it is possible to used real pineapple instead of can version?
valentina says
Hi Nats! Yes you definitely can use fresh pineapple instead 🙂 The only thing is then you will not have the pineapple juice from the can so you can get that from another source or just sub in more milk!
Becky says
I’m curious to whether applesauce can be used instead of oil? I try not to use oils.
valentina says
Hi Becky! I haven't tried it personally but I know a lot of people have made that substitution for my original banana bread with good results! This is basically the same recipe just with some pecans and pineapple added, so I don't see why not 🙂
Caroline says
I've heard of hummingbird bread but never actually tried - looks and sounds delicious!
Ellen says
This bread is so pretty, sure to impress guests! I bet it's delicious with all the flavors.
Anne Lawton says
I have never heard of hummingbird bread, but it certainly sounds delicious.
Margaret Barnes says
This ‘bread’ is seriously good! I used frozen fresh pineapple, added 1/2 cup of shredded coconut, used one grated apple instead of the oil & omitted the sugar - vegan, oil & sugar free 🙂
Lynsey says
What weight of pineapple did you use?
Emily Rogers says
I've made this bread several times now and it is so easy to make and so delicious! Thank you for the recipe!
Fiona says
Omg!! Thank you!
This is seriously delicious and so so easy!!
Sheila says
Hello Valentina,
I’ve recently made both your banana bread and hummingbird bread and they were both absolutely delicious. Do you know if the hummingbird bread would freeze well? With the pineapple in the bread, I was wondering how freezing it would be. I really enjoy your website!
valentina says
Hi Sheila! Thank you so much for your comment! I am so glad that you're a fan 🙂 I have actually never frozen it so I have no idea! I think it would be ok - my only concern would be that it might "sweat" quite a bit when defrosting. I would have the bread thaw in the fridge for best results, as I think going from freezer to room temp would make it too soggy!
Fiona Shaw says
This recipe is so good. I made it today and it turned out brilliantly .I would pay a pic but I don't know how!
Esther Schmit says
I have made this a number of times now and it is always delicious! I substitute walnuts for the pecans and use crushed pineapple. I have it baking now and look forward to serving it to a friend who is coming to visit.
valentina says
Thank you for your kind comment, Esther! I am so glad you are a a fan of this cake. The walnuts sound like a great variation!