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This Hummingbird Banana Bread is the BEST! Super moist and tender banana bread flavored like a hummingbird cake with pineapple, pecans and toasted coconut. So unique, delicious, easy and amazing!
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5 from 1 vote

Best Ever Hummingbird Banana Bread

This Hummingbird Banana Bread is one of the BEST banana bread recipes I've tried! Chock-full of bananas, pineapple, pecans and toasted coconut for a supremely moist and flavorful bread that tastes like a classic Hummingbird cake!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Breakfast
Servings: 6 -8
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup brown sugar
  • 2 large eggs
  • 1/3 cup Greek yogurt plain or banana flavored
  • 2 cups mashed bananas about 3-4 small bananas
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 1 (small 3.4 oz box) instant banana pudding mix (JUST the dry powder)
  • 1 (8 oz) can crushed pineapple drained
  • 1/2 cup chopped pecans
  • 1 cup lightly toasted coconut divided

Instructions

  • Preheat oven to 350 degrees F. Liberally grease a 9" loaf pan with cooking spray. For best results, I like using a light metal loaf pan or a disposable pan as they cook more consistently. Note that your bread may take longer or be cooked inconsistently with a dark loaf pan or glass loaf pan.
  • In a large bowl, cream together the butter and brown sugar with a handheld electric mixer on low speed until fluffy, about 1 minute. Add in the eggs, one at a time, beating well after each addition, followed by the Greek yogurt, bananas, and vanilla extract. Switching to a rubber spatula or wooden spoon, stir in the cinnamon, baking soda, salt, flour, and dry pudding powder into the batter until just barely combined. Do not over-mix, as this leads to tough bread! Gently fold in the pineapple, pecans, and 1/2 cup of the toasted coconut. Batter may still be lumpy, that's okay!
  • Spread the batter into the prepared loaf pan and smooth out the top. Top the bread with the remaining 1/2 cup toasted coconut.
  • Bake for 30 minutes, then loosely tent a piece of foil over the top of the bread and continue baking for another 30 minutes or until a toothpick or cake skewer inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely before cutting into slices.
  • NOTE: To toast coconut, add the coconut flakes to a dry skillet and toast on medium-low heat for about 5 minutes or until barely toasted. They should have a touch of light golden brown color but should not be darker than that as the coconut will continue to darken in the oven.