Hummingbird Banana Pineapple Pecan Loaf Cake
This delightful Hummingbird Banana Pineapple Pecan Loaf Cake combines the sweetness of ripe bananas and crushed pineapple with the crunch of pecans, creating a moist and flavorful treat that is perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 85 minutes
- Yield: 10 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1/2 teaspoon ground nutmeg
- 1 1/2 cups mashed bananas (about 3 ripe bananas)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup granulated sugar
- 1 cup crushed pineapple, drained
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup chopped pecans (plus extra for topping)
- 1/2 cup diced pineapple chunks (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
- In a large bowl, whisk together the mashed bananas, crushed pineapple, melted butter, granulated sugar, eggs, and vanilla extract until well combined.
- In a separate bowl, sift together the flour, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the chopped pecans.
- Pour the batter into the prepared loaf pan. Sprinkle the diced pineapple chunks and extra chopped pecans on top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition
- Calories: 320
- Sugar: 25g
- Sodium: 260mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg