@typeWebSite
@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
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@typeOrganization
@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
logoObject (type: stdClass)
sameAs
  • https://www.facebook.com/12Tomatoes
  • https://twitter.com/12tomatoes
  • https://pinterest.com/12tomatoes
@typeRecipe
@contexthttp://schema.org/
@idhttps://12tomatoes.com/hummingbird-loaf-cake/#recipe
headline
nameHummingbird Bread
descriptionA cake with a long and tasty history!
urlhttps://12tomatoes.com/hummingbird-loaf-cake
inLanguageen-US
isPartOfObject (type: stdClass)
authorObject (type: stdClass)
Ingredients
  • 1 1/2 cups flour
  • 1 cup granulated sugar
  • 3/4 cup oil
  • 2 spotted bananas, mashed
  • 2 eggs, beaten
  • 1/2 cup crushed pineapple, undrained
  • 1/2 cup chopped pecans
  • 1/4 cup raisins
  • 1/2 tablespoon vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
Preparation
  1. Preheat oven to 350°F and grease and flour a 9x5 inch loaf pan.
  2. In a medium bowl, whisk together flour, baking soda, salt, sugar, and cinnamon. Add eggs and oil and stir to combine.
  3. Fold in vanilla, pineapple, banana, pecans, and raisins and pour batter into prepared pan.
  4. Place pan in oven and bake until a toothpick inserted into the center comes out clean, about 1 hour. (But start checking on it at 45 minutes just to be safe.) If cake is browning too quickly, lay a piece of aluminum foil over the top.
  5. Let cake cool in pan for 20 minutes before removing to cool completely. Serve and enjoy!
A cake with a long and tasty history!
Course:

Adapted from My Utensil Crock.

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Hummingbird Bread

Hummingbird Bread

4.5 from 280 votes
Servings: Serves 8-10
Author: Kristy Norrell
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 1 1/2 cups flour
  • 1 cup granulated sugar
  • 3/4 cup oil
  • 2 spotted bananas, mashed
  • 2 eggs, beaten
  • 1/2 cup crushed pineapple, undrained
  • 1/2 cup chopped pecans
  • 1/4 cup raisins
  • 1/2 tablespoon vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon

Preparation

  1. Preheat oven to 350°F and grease and flour a 9x5 inch loaf pan.
  2. In a medium bowl, whisk together flour, baking soda, salt, sugar, and cinnamon. Add eggs and oil and stir to combine.
  3. Fold in vanilla, pineapple, banana, pecans, and raisins and pour batter into prepared pan.
  4. Place pan in oven and bake until a toothpick inserted into the center comes out clean, about 1 hour. (But start checking on it at 45 minutes just to be safe.) If cake is browning too quickly, lay a piece of aluminum foil over the top.
  5. Let cake cool in pan for 20 minutes before removing to cool completely. Serve and enjoy!