Hummingbird bread is like a banana bread with pineapples, pecans, and coconut. It’s a sweet bread that is often made as a cake as well. My gluten free hummingbird bread is lower in sugar and allergy friendly, making it the perfect snack, dessert, for addition to breakfast.
I hesitate to call this hummingbird bread as I changed quite a bit around. To keep this recipe nut free, I left out the pecans (and toasted coconut), opting for a lighter and healthier gluten free bread that is sweetened slightly with banana and moistened with dairy free yogurt.
Gluten Free Hummingbird Bread
This gluten free bread is a healthier, paired down version of the traditional hummingbird bread. Sweetened slightly with banana and coconut sugar, it’s kept moist with dairy free yogurt, and there are no nuts to keep it more allergy friendly. This healthy loaf is the perfect snack or dessert!
Servings 1 loaf
Ingredients
- 1 cup Tigernut or almond flour
- 1/2 cup 1:1 gluten free flour
- 1/4 cup cassava flour or more gf flour
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup brown sugar or coconut sugar
- 1 banana mashed
- 2 eggs
- 1/4 cup melted oil/butter of choice I used olive
- 1/4 cup full fat yogurt of choice I used a vegan yogurt
- 1/2 cup diced pineapple
Instructions
- Preheat oven to 350F.
- Sift all dry ingredients together in a bowl.
- Mash your banana in a large bowl then add the remaining wet ingredients (except pineapple) and mix on medium until combined.
- Add your dry to your wet and mix on low to combine.
- Fold in your pineapple then pour batter into a lined loaf pan.
- Bake for 45-50 minutes, until a toothpick just comes out clean.
- Let cool in pan for 10 minutes before removing to finish cooling on a wire rack.
