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5 from 5 votes

vegan hummingbird bread {banana, pineapple & pecan}

Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Breads &amp, Loaf Cakes
Author: Valentina | The Baking Fairy

Ingredients

  • 3 medium ripe bananas
  • ¼ cup vegetable oil
  • 1 20 oz 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

Instructions

  • 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.