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Seven pieces of pineapple banana bread inside of a large casserole dish

Hummingbird Bread

  • Author: Lindsay
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 16
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American


This moist and fluffy Hummingbird Bread is loaded with pineapple and ripe banana! Laced with warm spices and studded with toasted pecans, you’ll love everything about this luscious breakfast loaf.


  • 2 cups (260g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 cup (56g) unsalted butter, melted
  • 1/4 cup vegetable oil
  • 3/4 cup (168g) packed light brown sugar
  • 2 large eggs
  • 1 1/2 cups mashed bananas (about 3 large ripe bananas)
  • 8 oz can crushed pineapple, with juice
  • 1 tsp vanilla extract
  • 1/2 cup (53g) chopped pecans, toasted


  1. Preheat oven to 350°F. Spray a 9×5 loaf pan with nonstick spray and set aside.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
  3. In a large mixer bowl, combine the melted butter, oil and brown sugar.
  4. Add the eggs one at a time, mixing until just combined before adding the next.
  5. Add the mashed bananas and mix until combined.
  6. Add the pineapple with juice and vanilla extract and mix until well combined.
  7. Add the dry ingredients and mix just until combined. Do not over mix or you’ll end up with tough bread.
  8. Gently fold in the chopped pecans.
  9. Add the batter to the prepared pan and bake for 60-70 minutes. To test for doneness, a toothpick inserted in the center of the loaf should come out clean. If the loaf starts to brown too much on top, tent it with some aluminum foil.
  10. Remove loaf from the oven and allow to cool completely in the pan. Slice and serve when ready.


  • To Store: Keep cooled bread in an airtight container at room temperature for 3-5 days, or in the fridge for up to a week.
  • To Freeze: Wrap cooled loaf (or individual slices) in a tight layer of plastic wrap and a layer of heavy-duty foil. Then, either seal it in a freezer bag with all the air squeezed out or secure it in a freezer-safe container, freezing for up to 3 months. Thaw out frozen hummingbird bread in the fridge or on the counter before enjoying.


  • Serving Size:
  • Calories: 206
  • Sugar: 13.1 g
  • Sodium: 88.8 mg
  • Fat: 9.6 g
  • Carbohydrates: 28.2 g
  • Protein: 3.1 g
  • Cholesterol: 30.9 mg

Keywords: pineapple banana bread, breakfast bread, banana bread with pecans