Hummingbird Quick-Bread

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Hummingbird Quick-Bread

Healthy Elizabeth

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings 1 loaf

Equipment

• loaf pan

Ingredients

  

Dry ingredients

• 1½ cups all-purpose flour I used ½ paleo flour, ½ gluten-free flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp ground cinnamon
• ½ tsp sea salt
• ½ cup unsweetened coconut flakes
• ½ cup chopped pecans, dry roasted

Wet ingredients

• 2 ripe bananas, mashed
• 2 eggs
• ⅓ cup raw honey
• 1 8 oz can crushed pineapple, with juice
• ½ cup avocado oil
• 2 tsp vanilla extract

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Instructions

 

• Preheat the oven to 350℉. Line a loaf pan with parchment paper and spray with avocado oil spray. Set aside.
• In a medium bowl, combine the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, coconut flakes, and dried pecans.

  Mix until well combined.
• In a separate bowl, mash the bananas.

  Next, add the rest of the wet ingredients: eggs, honey, crushed pineapple with juice, avocado oil, and vanilla extract.

  Mix everything together until fully incorporated.
• Add the dry ingredients into the dry and whisk everything together until just combined.
• Pour the batter into the prepared loaf pan and bake at 350℉ for 50-60 minutes, or until a toothpick comes out clean.

  Let cool for 5 minutes in a loaf pan, then remove to a cooling rack.

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