A small, gently spiced loaf of hummingbird bread is perfect for mid-morning snacking. Soft and moist, with chunks of pineapple and sweet banana throughout, it’s best enjoyed warm with a thick slathering of butter.
Ingredients:
1/4 cup melted butter or coconut oil
1/2 cup coconut sugar (or sugar of your choice)
2 free range eggs
1 large banana, mashed
1 cup crushed or chopped pineapple
1 cup spelt or regular flour
1 tsp ground cinnamon
1 tsp baking powder
A pinch of sea salt
Method:
Preheat your oven to 170°C and line a regular sized loaf tin with baking paper.
Add all ingredients to a bowl, and stir until well combined. Pour into the loaf tin, and bake for 30-35 minutes, or until a skewer comes out clean when inserted into the middle of the loaf.
Allow to cool for ten minutes or so before slicing. Will keep for 3-4 days in an airtight container.
Makes 1 small loaf.