Hummingbird Bread (A Delicious Quick Bread With Tropical Flavors)

A delicious slice of Hummingbird Bread. 

(A Jamaican Inspired banana bread.)

Ingredients:

1/4 cup raisins

hot water

1/4 teaspoon rum extract (optional)

3/4 cup coconut oil

2 eggs, beaten

1 1/2 cups all purpose flour

1 cup sugar

1 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

2 ripe bananas

1/2 cup crushed pineapple with juice

1/2 teaspoon pure vanilla extract

1/4 teaspoon banana extract (optional)

1/2 cup chopped pecans

parchment paper

Method:

Preheat oven to 350*. Place a cookie sheet on the center rack.

Use shortening or butter to grease a 9x5 inch loaf pan and line the bottom with parchment paper. Set aside.

Place the raisins in a small bowl. Add enough hot water to cover. Stir in the rum extract and set aside to steep.

Heat the coconut oil in a microwave for 30 second intervals, or on a stovetop, just until liquefied. Set aside to cool.

Sift together the flour, sugar, baking soda and spices. Set aside.

Place the bananas in a large bowl and mash. Add the eggs, oil and the sifted ingredients. Whisk or stir just until all of the dry ingredients are moistened and all is mixed.

Drain the raisins. Add the raisins, pineapple, extracts and pecans to the batter and stir just until mixed in. Pour the batter into the prepared loaf pan. Place the loaf pan on the preheated cookie sheet. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. (To prevent the top from burning, you can loosely tent with aluminum foil.)

Remove from the oven and place on a cooling rack for 10 minutes. 

Slide a butter knife around the edges to loosen the loaf. Turn out of the pan and remove the parchment paper from the bottom of the loaf. Continue cooling on the cooling rack.

Like regular banana bread, the flavor is improved the day after baking. The bread may be enjoyed warm, cold or lightly toasted. (When slices are toasted in a toaster oven, under the broiler in the oven, or in an air fryer they developed caramelized edges that are quite delicious.) If desired, the top may be frosted with a cream cheese frosting and then served chilled. Wrap in plastic wrap or store in an airtight container in the refrigerator. Makes 8 to 9 servings.

Notes:

Hummingbird Cake has been a tradition in Southern Cuisine since the mid-20th century. In 1990, it was selected as Southern Living's favorite recipe and is said to be the most requested recipe in the magazine's history. The cake is similar in texture to carrot cake and topped with a cream cheese frosting. 

This quick bread is a simpler version. For more information on the interesting history of "Hummingbird Cake" please see this blog post: https://carriekitchencreations.blogspot.com/2016/05/the-origin-history-of-hummingbird-cake.html