Breads, Cakes, Dessert, Quick Breads

Humming Bird Bread

I found this recipe online and wanted to try it.  It’s nice to have a twist on regular banana bread.  I made 6 small loaves, but it does make 2 regular size bread loaves, just cook longer.  I did find the recipe in two places, one said bread and the other cake. The recipe says to make 3 round cake layers and frost with cream cheese frosting.  It would probably work great in a bundt pan too.  It tastes great without the frosting and I chose not to add more calories, but it does sound good, will definitely need to make it that way soon.

3 cups flour
2 cups sugar
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
3 eggs, beaten
1 cup oil
1½ tsp vanilla
1 (8 oz) can crushed pineapple undrained
1 cup chopped pecans
2 cups mashed bananas

Preheat oven to 350°.  In large bowl, combine flour, sugar, baking soda, salt, and cinnamon. Add eggs and oil, stirring just until moistened.  Stir in vanilla, pineapple, pecans, and bananas.  Bake in three 9-inch round layer pans for 25 to 30 minutes. Cool in pans 10 minutes Turn out and cool completely Frost with cream cheese frosting.  Sprinkle 1/2 cup chopped pecans on top.  If making small loaves bake about 30-35 minutes and large loaves about 55-60 minutes, check with toothpick.

Cream Cheese Frosting:
1 (8 oz) pkg softened cream cheese
1/2 cup softened butter
1 (1 lb) box powdered sugar
1 tsp vanilla

Beat ingredients until fluffy. Spread between layers, on sides and top of cake.

If you are interested in Demarle bakeware such as the Loaf Mold and Perforated Sheet please visit or simply click on the Demarle at Home logo below.


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