Hummingbird Banana Bread with Toasted Coconut
Moist and tender Hummingbird Banana Bread is loaded with sunny pineapples, ripe bananas, sweet coconut and buttery pecans. Just like the classic cake, this dense quick bread will be your new favorite!
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Servings: 5 people
Ingredients
- ½ C vegetable or canola oil
- ½ C white granulated sugar
- ½ C brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla
- 2.5 C flour, spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ⅓ C sour cream
- 8 oz crushed pineapple, with juice
- 3-4 medium ripe bananas, mashed
- ¾ C sweetened flaked or shredded coconut
- ⅓ C chopped pecans
- ½ C toasted sweetened flaked or shredded coconut, for topping
Instructions
- Preheat oven to 350° Fahrenheit. Spray 9 inch loaf pan with non stick cooking spray. Toast ½ C coconut on baking sheet under oven broiler. Set aside.
- Using a stand or hand mixer, mix together oil and sugars in a large bowl. Add eggs and vanilla and mix to incorporate.
- In a small mixing bowl, use a fork to mix together flour, baking soda, salt and cinnamon. Add a little four mixture at a time to oil, sugar and eggs, mixing the batter all the while. Batter will become very thick during this step but will loosen up in the next.
- Fold in one at time: sour cream, pineapples with juice, bananas, coconut and chopped pecans. Using a rubber spatula, fill loaf pan with batter. Top evenly with ½ C toasted coconut.
- Bake in preheated oven for 1 hour to 1 hour, 10 minutes or until toothpick inserted in several places comes out clean. If toasted coconut begins to overbrown while bread is baking, cover loaf with foil.
- Remove from oven and let cool slightly before removing from pan and serving.