Hummingbird Bread

 Banana Pineapple Bread


Ingredients


  • 190 g all-purpose flour (1 ½ cups)
  • 200 g granulated sugar (1 cup)
  • 85 g neutral oil (6 tablespoons; e.g., vegetable or canola oil)
  • 2 ripe spotted bananas, mashed (about 200–225 g total)
  • 2 large eggs, beaten
  • 120 g crushed pineapple, undrained (½ cup)
  • 60 g chopped pecans (½ cup)
  • 80 g shredded coconut or raisins, optional (½ cup)
  • ½ tablespoon (1½ teaspoons) vanilla extract (7–8 mL)
  • 1 teaspoon baking soda (5 g)
  • ¼ teaspoon salt (1 g)
  • 1 teaspoon ground cinnamon (2 g)
  1. Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan.
  2. In a medium bowl, whisk together flour, baking soda, salt, sugar, and cinnamon. Add eggs and oil, then stir until combined.
  3. Fold in vanilla, pineapple, mashed bananas, pecans, and coconut or raisins. Pour batter into the prepared pan.
  4. Bake until a toothpick inserted in the center comes out clean, about 1 hour (check at 45 minutes). If the top browns too quickly, cover loosely with foil.
  5. Cool in the pan for 20 minutes, then remove and cool completely on a wire rack.

Popular posts from this blog

Dave's Killer Bread (Sourdough)

250g whole wheat flour 250g bread flour 100g starter 300g water 40g honey 32g olive oil 8g salt 100g Mixed seeds & nuts (pumpkin, sunflower, chia, everything bagel seasoning, rolled oats, pistachios, etc) 25g Mixed seeds for the top of the loaf (after shaping spritz with water and roll in the remaining seeds)
Read more

Spiced Cocktail Nuts

Image
Union Square Cafe variation: 4 cups (~550 g) mixed nuts or seeds, raw, unsalted  (e.g. peanuts, walnuts, pecans, almonds, cashews) 2 Tablespoons butter or oil 2 Tablespoons brown sugar or maple syrup  3 Tablespoons fresh rosemary, chopped  2 teaspoons sea salt 1 teaspoon cayenne  Heat oven to 350° . Spread nuts on a tray and toast for 12 to 15 minutes, until lightly golden and fragrant. While they’re toasting, whisk butter, rosemary, cayenne, sugar and salt in the bottom of a large bowl. When nuts are toasted, add them to bowl and stir to evenly coat. Spread back on tray and toast for another 5 to 10 minutes. Let cool slightly, then serve warm in bowls. Nuts are also good at room temperature, and keep for weeks in airtight jars.
Read more

Tropical Cream Pie

Image
  1 1/2 cups honey graham cracker crumbs (about 20 graham crackers) 1/4 cup granulated sugar 1/2 cup unsalted butter, softened  1/4 teaspoon salt 1/2 teaspoon ground cinnamon 8   oz   block of cream cheese,  softened 6 Tablespoons sugar 20 oz   crushed pineapple, drained  1   cup   dried shredded Coconut   1   cup   chopped pecans,  reserve a few extra for garnish 8 oz container Cool Whip, thawed or  2   cups   heavy cream,  whipped until stiff peaks form and sweetened with 1/4 cup of sugar In a food processor, combine the graham crackers, sugar, cinnamon, and salt. Pulse until finely ground and evenly mixed. Add the softened butter and continue pulsing until the mixture is fully combined and holds together when pressed. Press the mixture into the bottom of a springform pan and refrigerate or freeze for 10 minutes while you prepare the filling. In a large mixing bowl—or using the same food processor—mix...
Read more