Humming-bread

Posted on June 14th, 2016, in Desserts, Recipe Videos, Recipes, Snacks, Sweet Chefs.


 

This take on a traditional Hummingbird Cake, prepared by the pastry chef at a local Tucson eatery, is a tropically sweet way to switch up breakfast, snack time, or dessert.

Ingredients:

  • 1 cup banana, pureed
  • 1 cup pineapple tidbits
  • 1/2 cup coconut milk
  • 1/2 cup shredded coconut
  • 2 cups flour
  • 2 eggs
  • 1/2 cup SweetLeaf® SugarLeaf®
  • 2 tsp. vanilla
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt

Directions:

Lightly grease loaf pans, and preheat oven to 350 degrees F. In a large bowl, mix the banana, coconut milk, and eggs together. Add in the vanilla, then the pineapple and shredded coconut. In a separate bowl, sift the dry ingredients together. Gradually combine the dry ingredients with the wet mixture, including the SweetLeaf SugarLeaf.

Pour mixture into lightly greased loaf pans and bake for approximately 45 minutes, or until a toothpick inserted into the center comes out clean.

Makes two 8-inch loaves.

Recipe courtesy of Mama’s Hawaiian Bar-B-Cue at 8300 N. Thornydale Rd., Tucson, AZ 85741.



  • AKT

    This bread looks wonderful. My mother was recently diagnosed with type 2 diabetes and I am tying to find diabetic friendly recipies. Please post the nutritional content. This will aid in determining the carb ratio. Thank you

  • retiredconservative

    I don’t eat bananas. What would be an acceptable substitute (preferably low carb) for the pureed bananas?