Oh, let me tell you about my love affair with banana bread! It’s one of those comforting baked goods that instantly brings back a flood of sweet memories. I remember summer afternoons at my grandma’s house, the warm scent of her baking wafting through the air. It felt like a hug that wrapped around my heart. Now, every slice I make is a throwback to those cozy days spent in her kitchen, surrounded by love and the delightful smell of freshly baked treats.
Now, you might be wondering what makes this particular banana bread recipe so unique. Well, let me introduce you to the gem in my baking treasury: Hummingbird Banana Bread with Toasted Coconut! It’s like a tropical vacation in loaf form, bursting with flavors from mashed bananas, crushed pineapple, nuts, and a generous sprinkle of toasted coconut flakes. This isn’t just your ordinary banana bread; it’s a slice of happiness that lets you daydream about sandy beaches and gentle ocean breezes. Ready to get cozy in your kitchen? Let’s dive into this delightful recipe!
What’s in Hummingbird Banana Bread with Toasted Coconut?
Ripe Bananas: The stars of this dish! Make sure they are overripe for that sweet, naturally creamy goodness. I usually let them sit on my counter until they get plenty of brown spots.
Unsalted Butter: A must for richness! I find that unsalted gives me full control over the saltiness of the bread.
Brown Sugar: Adds a nice, deep caramel flavor. It’s one of my favorite ways to enhance sweetness without being overwhelming.
Granulated Sugar: For that classic sweetness you expect in any good banana bread!
Eggs: They help bind everything together and add a lovely moisture to the loaf.
Vanilla Extract: A splash of vanilla rounds out all the flavors, adding depth and aroma. I always opt for pure vanilla extract if I can!
Baking Soda: This is our leavening agent, giving the bread its rise and fluffy texture.
Salt: Just a pinch to enhance all the other flavors. Don’t skip it!
Ground Cinnamon: A lovely spice that adds warmth and a hint of nostalgia.
All-Purpose Flour: Classic and reliable, it gives the bread structure.
Crushed Pineapple: The surprise ingredient! Just make sure you drain it well to avoid adding too much moisture.
Chopped Pecans or Walnuts: For a crunchy texture and nutty flavor. I personally prefer pecans because they add a nice buttery quality.
Toasted Coconut Flakes: Major flavor explosion here! It’s sweet, rich, and provides a beautiful garnish to the finished loaf.
Is Hummingbird Banana Bread with Toasted Coconut Good for You?
Now, let’s chat about how this banana bread stacks up health-wise.
Bananas are fantastic for your heart; they’re packed with potassium and fiber, which are both great for your body. Plus, they make the bread moist and naturally sweet, meaning we can cut back on added sugars.
Pineapple adds a boost of vitamin C and can aid digestion, thanks to the bromelain it contains. Bonus points for flavor and nutrition!
The nuts contribute healthy fats and protein, giving you a satisfying crunch. And who doesn’t love that added texture in their slice? Just keep in mind if you have nut allergies, you can completely omit them or substitute with seeds.
Expect a touch of sweetness from both the brown and granulated sugars, of course, so moderation is key. This bread is a treat—enjoy it mindfully, maybe even sharing a slice with a friend!
Ingredients
– 3 ripe bananas, mashed
– 1/2 cup unsalted butter, melted
– 1/2 cup brown sugar
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 teaspoon baking soda
– 1/4 teaspoon salt
– 1 teaspoon ground cinnamon
– 1 1/2 cups all-purpose flour
– 1 cup crushed pineapple, drained
– 1/2 cup chopped pecans or walnuts
– 1 cup toasted coconut flakes (plus extra for garnish)
*Serves: 8-10 slices*
How to Make Hummingbird Banana Bread with Toasted Coconut?
1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper. (I love using parchment paper; it makes removing the loaf a breeze!)
2. In a large mixing bowl, combine the mashed bananas and melted butter. Mix until well combined and that banana-buttery goodness shines through.
3. Stir in the brown sugar and granulated sugar until fully incorporated. Don’t be afraid to get your hands in there if you need!
4. Add the eggs and vanilla extract, mixing until smooth. This is where the smell gets really delightful!
5. In a separate bowl, whisk together the baking soda, salt, cinnamon, and flour. Give it a good mix so all the dry ingredients are well combined.
6. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Remember, over-mixing leads to a dense loaf, and we want fluffy!
7. Fold in the drained crushed pineapple, chopped nuts, and toasted coconut flakes. Oh, the tropical aroma is fantastic!
8. Pour the batter into the prepared loaf pan and sprinkle a handful of additional toasted coconut flakes on top for that fancy look.
9. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell heavenly by the time it’s done!
10. Let the banana bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Patience, my friend!
11. Slice and serve, optionally with a pat of butter on top for extra indulgence.
Little Tips for a Big Flavor
Not much can top a slice of this Hummingbird Banana Bread, but if you want to jazz it up even more, why not serve it with a dollop of cream cheese frosting? It’s like bringing the best of both worlds together.
Feel free to experiment with the nuts or even add dark chocolate chips for a sweet surprise! You could also swap the crushed pineapple for shredded carrots if you’re feeling adventurous.
This recipe will surely take you back to my grandma’s kitchen, where every slice filled the air with warmth and joy. So, roll up your sleeves, turn on that oven, and let’s make some delicious memories together! Don’t forget to share how your banana bread turned out; I’d love to hear your stories! Happy baking!
