Vegan Hummingbird Bread (Banana, Pineapple & Pecan)

The recipe really isn’t so different from my traditional banana bread recipe! Notably, I used pineapple juice instead of nondairy milk, and brown sugar instead of white. And then of course I added in pecan pieces and pineapple chunks. It’s still all made in one bowl and comes together in mere minutes! And you know it’s still totally vegan! Who needs dairy in their hummingbird bread? We sure don’t.

THE RECIPE

INGREDIENTS

3 medium ripe bananas
¼ cup vegetable oil
1 20oz can pineapple in 100% juice
¼ cup pineapple juice {from the can}
½ cup light brown sugar
2 tsp pure vanilla extract
2 cup unbleached all-purpose flour
½ cup pecan pieces
1 tsp cinnamon
1 tsp baking soda
½ tsp salt
Pecans and 3 pineapple slices, for decoration

INSTRUCTIONS

Preheat the oven to 350F. Spray a 9×5 loaf pan with nonstick spray, then flour.
In a large mixing bowl, mash the bananas. Add the brown sugar, oil, vanilla, and pineapple juice, and whisk to incorporate.
Set 3 pineapple rings aside for decorating the top. Chop the remaining pineapple rings into small pieces, and stir into the batter.
Sift in the flour, baking soda, salt, and cinnamon, and use a wooden spoon to mix. Finally, add in the pecan pieces.
Transfer the batter to your prepared pan, and top with the extra pineapple rings and pecans.
Bake for about 45 minutes, then cover with foil and bake for 15-20 minutes longer, until a toothpick inserted in the center comes out with just a couple crumbs.

This recipe and image adapted from: www.thebakingfairy.net