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MINI HUMMINGBIRD LOAVES

Irresistibly Moist Mini Hummingbird Loaves for a Tropical Delight

Delightful mini Hummingbird loaves feature ripe bananas, crushed pineapple, and warm spices for a tropical treat.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 8 loaves
Course: Dessert
Cuisine: Tropical
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Loaves
  • 1 1/2 cups All-purpose flour Substitute with whole wheat flour for a heartier texture.
  • 1 cup Caster sugar Regular granulated sugar can be used.
  • 1/2 teaspoon Salt Essential for enhancing flavors.
  • 1 teaspoon Baking powder Use fresh for optimal rise.
  • 1/2 teaspoon Baking soda React with pineapple's acidity.
  • 1 teaspoon Ground cinnamon Can substitute with nutmeg.
  • 1/2 teaspoon Allspice Omit if not on hand.
  • 1/2 cup Rice bran oil Vegetable or canola oil can be substituted.
  • 1 teaspoon Vanilla extract Pure extract is best.
  • 2 large Eggs For a vegan option, use flax eggs.
  • 1 cup Crushed pineapple (in juice) Use fresh if available.
  • 1 cup Mashed ripe banana Overripe bananas are perfect!
  • 1/2 cup Toasted walnuts Pecans can be a great alternative.
For the Cream Cheese Icing
  • 8 ounces Cream cheese Ensure it’s softened.
  • 1/2 cup Butter Softened for easy blending.
  • 2 cups Icing sugar Adjust to sweetness preference.
For the Salted Caramel Drizzle
  • 1 cup Caramel sauce Homemade or store-bought.
  • 1/2 cup Granulated sugar Key for caramelizing.
  • 1/4 cup Water For caramelizing.
  • 1 cup Heavy cream Essential for creamy texture.
  • 1/4 teaspoon Salt For perfect salted touch.
For the Garnish
  • 1/4 cup Chopped walnuts
  • 1/4 cup Edible flowers For presentation.

Equipment

  • Mini loaf tins
  • mixing bowls
  • whisk
  • spatula
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F) and grease mini loaf tins.
  2. In a large bowl, combine dry ingredients: flour, sugar, salt, baking powder, baking soda, cinnamon, and allspice.
  3. In a separate bowl, mix wet ingredients: oil, vanilla, eggs, pineapple, and banana.
  4. Pour wet mixture into dry ingredients and mix until just combined.
  5. Fold in the toasted walnuts.
  6. Divide batter into the tins, filling each two-thirds full. Bake for 20-25 minutes until golden and a toothpick comes out clean.
  7. Cool in tins for 5 minutes, then transfer to a wire rack.
  8. Prepare the cream cheese icing by beating butter and cream cheese together, then mixing in icing sugar and vanilla.
  9. Make salted caramel by cooking sugar and water until golden, then combining with heated cream and salt.
  10. Once cooled, ice the loaves with cream cheese icing, drizzle with caramel, and garnish with walnuts and edible flowers.

Nutrition

Serving: 1loafCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.

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