vegan hummingbird bread {banana, pineapple & pecan}
Prep time
Cook time
Total time
Recipe type: Breads & Loaf Cakes
Serves: one 9x5 pan
  • 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 tsp pure vanilla extract
  • 2 cup unbleached all-purpose flour
  • ½ cup pecan pieces
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • ½ tsp salt
  • pecans and 3 pineapple slices, for decoration
  1. Preheat the oven to 350F. Spray a 9×5 loaf pan with nonstick spray, then flour.
  2. In a large mixing bowl, mash the bananas. Add the brown sugar, oil, vanilla, and pineapple juice, and whisk to incorporate.
  3. Set 3 pineapple rings aside for decorating the top. Chop the remaining pineapple rings into small pieces, and stir into the batter.
  4. Sift in the flour, baking soda, salt, and cinnamon, and use a wooden spoon to mix. Finally, add in the pecan pieces.
  5. Transfer the batter to your prepared pan, and top with the extra pineapple rings and pecans.
  6. 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.
Recipe by The Baking Fairy at