This hummingbird bread takes the classic Southern hummingbird cake—pineapple, banana, pecans, and warm spices—and simplifies it with a box of yellow cake mix. The result is a tender, moist quick bread that tastes like you spent hours on it, but comes together in one bowl with minimal fuss. It’s perfect for breakfast, brunch, or an afternoon snack with coffee.
Ingredients
- 1 box (15.25 oz / 432 g) yellow cake mix
- 1 cup (240 ml) crushed pineapple, undrained
- 2 ripe bananas, mashed (about 1 cup / 225 g)
- 3 large eggs
- 1/2 cup (120 ml) vegetable oil
- 1/2 cup (60 g) chopped pecans
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 cup (50 g) granulated sugar (for topping, optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch (23×13 cm) loaf pan with butter or nonstick spray, or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the yellow cake mix, crushed pineapple with its juice, mashed bananas, eggs, vegetable oil, cinnamon, and nutmeg. Stir with a spatula or wooden spoon until just combined—do not overmix. The batter will be slightly lumpy, which is fine.
- Fold in the chopped pecans gently with a spatula.
- Pour the batter into the prepared loaf pan and smooth the top. If using the sugar topping, sprinkle it evenly over the batter now.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and spring back when lightly pressed.
- Let the bread cool in the pan on a wire rack for 15 minutes. Then carefully remove it from the pan and let it cool completely on the rack before slicing. This step is important—slicing too early will cause the bread to crumble.
Tips
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with brown spots on the peel.
- Don’t overmix: Overmixing the batter can develop too much gluten, making the bread tough and dense. Stir until the dry ingredients are just moistened.
- Check for doneness early: Ovens vary, so start checking the bread at the 50-minute mark. If the top is browning too quickly, tent it loosely with aluminum foil.
- Substitutions: You can use chopped walnuts or macadamia nuts instead of pecans. If you don’t have crushed pineapple, use the same amount of canned pineapple chunks and pulse them in a food processor until crushed.
Serving Suggestions
Serve this hummingbird bread slightly warm or at room temperature. It’s delicious plain, but you can also spread slices with cream cheese frosting, butter, or a drizzle of honey. For a brunch spread, pair it with fresh fruit and yogurt.
Variations
- Add coconut: Fold in 1/2 cup (40 g) shredded sweetened coconut along with the pecans for a tropical twist.
- Make it a cake: Instead of a loaf, pour the batter into a greased 9-inch (23 cm) round or square pan and bake for 30–35 minutes. Frost with cream cheese frosting once cooled.
- Spice it up: Add 1/2 teaspoon of ground ginger or allspice along with the cinnamon and nutmeg for extra warmth.
- Glaze it: Whisk together 1 cup (120 g) powdered sugar with 2–3 tablespoons (30–45 ml) of milk or pineapple juice and drizzle over the cooled bread.
Storage and Reheating
Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving. To reheat, place slices in a toaster or microwave for 15–20 seconds, or warm the whole loaf in a 300°F (150°C) oven for 10–15 minutes.
Frequently Asked Questions
Can I use a different flavor of cake mix? Yes, white or butter golden cake mix will work, but yellow gives the classic flavor. Avoid chocolate, as it will overpower the fruit.
Can I make this without eggs? You can substitute each egg with 1/4 cup (60 g) unsweetened applesauce, but the bread will be denser and may not rise as much. Expect a slightly different texture.
Why is my bread raw in the middle? This usually happens if the oven is too hot or the bread wasn’t baked long enough. Make sure your oven is calibrated, and always test with a toothpick. If the top is browning too fast, cover with foil and continue baking.
Can I add cream cheese frosting on top? Absolutely! Once the bread is completely cool, spread a layer of cream cheese frosting (8 oz / 226 g cream cheese, 1/4 cup / 56 g butter, 2 cups / 240 g powdered sugar, 1 tsp vanilla) over the top. Refrigerate after frosting.
How do I know when the bananas are ripe enough? They should be soft with brown spots on the peel, but not completely black. If they’re still green, let them sit at room temperature for a day or two.
Can I use fresh pineapple instead of canned? Yes, but you’ll need to crush it and use about 1 cup (240 ml) with some juice. Fresh pineapple may be less sweet, so you might want to add an extra tablespoon of sugar.
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