Hummingbird Quick Bread


Prep Time: 20 minutes
Cook Time: 55–65 minutes
Total Time: 1 hour 25 minutes
Servings: 24 (2 loaves)
Category: Bread

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Notes After Making

Add

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Ingredients

  • 170g (¾ cup) neutral oil
  • 347g (1 ¾ cup) granulated sugar (or reduce) 
  • 4 large eggs, beaten
  • 240g (1 cup) sourdough discard
  • 4 ripe bananas, mashed (about 400–450g)
  • 240g (1 cup) crushed pineapple, undrained
  • 160g (1 cup) unsweetened coconut or raisins (optional)
  • 120g (1 cup) chopped pecans (optional)
  • 1 tablespoon vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 1/2 cups (190g) white whole wheat flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon

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Instructions

  1. Preheat oven to 350°F. Grease two 9×5-inch loaf pans.
  2. In a large bowl, whisk together the oil and sugar, then add in eggs and sourdough discard until smooth. 
  3. Blend in the vanilla, crushed pineapple with its juice, mashed bananas, coconut or raisins, and pecans if using. Mix just until evenly incorporated.
  4. Add in dry ingredients and mix until just combined. 
  5. Divide the batter evenly between the prepared loaf pans.
  6. Bake for 50-65 minutes. The bread is done when a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
  7. If the tops begin browning too quickly, loosely tent with foil during the last 15–20 minutes.
  8. Cool in the pans for 20 minutes.
  9. Remove from the pans and cool completely on a wire rack before slicing.

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Jessica’s Notes

Best served with:

  • Softened butter
  • Cream cheese
  • Honey butter
  • Fresh tropical fruit
  • Coffee or hot tea

Wine pairing:

  • Moscato complements the tropical fruit flavors.
  • Riesling pairs beautifully with the banana and pineapple.
  • Sparkling Rosé offers a refreshing contrast.
  • Late Harvest Riesling makes an excellent dessert pairing.

Prep Ahead:

  • Mash the bananas and measure the pineapple up to 1 day ahead.
  • Chop the pecans in advance.
  • The batter can be mixed just before baking for the best rise.

Storage:

  • Store tightly wrapped at room temperature for up to 3 days.
  • Refrigerate for up to 1 week.

Freezer-friendly:

  • Freeze whole loaves or individual slices for up to 3 months.
  • Thaw at room temperature before serving.

Variations:

  • Use toasted coconut for a richer coconut flavor.
  • Add orange or lime zest for a bright citrus note.
  • Substitute chopped walnuts for the pecans.

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