Grain-Free Almond Flour Hummingbird Bread with Banana Pineapple
This moist, naturally sweet quick bread captures the classic hummingbird cake flavors of banana, pineapple, and pecans in a grain-free loaf. Made with almond flour instead of wheat, it delivers a tender crumb with nutty undertones while remaining gluten-free. The combination of mashed bananas and juicy pineapple creates natural sweetness without added sugar, while optional coconut and pecans provide textural contrast. Perfect for breakfast, afternoon snacks, or as a healthier dessert option for those following paleo or grain-free diets.
Ingredients
- 2 ripe bananas, mashed
- 2 eggs2 flax eggs1:1veganegg-free
Use 2 Tbsp ground flaxseed mixed with 6 Tbsp water, let sit 5 minutes
Full guide → - ½ cup pineapple, chopped
- 1 tsp vanilla extract
- 2 cups almond flourcoconut flour1:4grain-freenut-free
Use 1/2 cup coconut flour and add 1-2 extra eggs for moisture
Full guide → - 1 tsp cinnamon
- 1 tsp baking soda
- ½ tsp sea salt
- 3 Tbsp unsweetened shredded coconut(optional)
- ¼ cup raw pecans, chopped(optional)
Instructions
- 1
Preheat oven to 350 degrees Fahrenheit and line a 9x5 inch loaf pan with parchment paper
- 2
Mash bananas in a large bowl until most chunks are removed
- 3
Whisk in eggs, chopped pineapple and vanilla extract until well-combined
- 4
Add almond flour, cinnamon, baking soda, and sea salt and mix until thick dough forms
- 5
Transfer batter to prepared loaf pan and spread into even layer
- 6
Top with shredded coconut and chopped pecans if desired
- 7
Bake on center rack for 30 minutes
- 8
Remove from oven, cover with aluminum foil, and continue baking 15 to 20 minutes until golden-brown and tests clean
- 9
Cool for at least 30 minutes before slicing and serving
Tips
Cover with foil halfway through baking to prevent over-browning while ensuring the center cooks through completely
Use very ripe bananas with brown spots for maximum sweetness and easier mashing
Let bread cool completely before slicing to prevent crumbling and achieve clean cuts
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week
Can be made 1-2 days ahead, wrap tightly once completely cooled
Serve at room temperature, optionally toasted with butter or nut butter
Common Mistakes
Test doneness with toothpick to avoid underbaked center
Cool completely before slicing to avoid crumbling
Use ripe bananas to avoid bland flavor
Substitutions
Vegan Options
Use 2 Tbsp ground flaxseed mixed with 6 Tbsp water, let sit 5 minutes
Full guide →Nut-Free Alternatives
Use 1/2 cup coconut flour and add 1-2 extra eggs for moisture
Full guide →General Alternatives
FAQ
Can I make this dairy-free?
Yes, this recipe is naturally dairy-free as written. Just ensure your ingredients don't contain any hidden dairy.
How long does this bread keep?
Store covered at room temperature for 3 days, refrigerate for 1 week, or freeze wrapped tightly for up to 3 months.
Can I use frozen pineapple?
Yes, thaw and drain frozen pineapple thoroughly before chopping to prevent excess moisture in the batter.