Hummingbird Cake is a Southern favorite, the cake base teeming with fresh pineapple, bananas, and chopped pecans. The delicious creation is then typically frosted with a fluffy cream cheese frosting.
I love this flavor combination so much, I decided to make it into a more casual recipe. Hummingbird Bread has a similar flavor profile, but with the texture of a quick loaf, or muffin. You may opt for a caramel glaze, fluffy cream cheese frosting, or just top yours with pecans, and coarse sugar.
It is so good; you can enjoy it for dessert as well as breakfast.
If you want to make this recipe into muffins, then split into 12 wells, and adjust the bake time to about 20-25 minutes. If you want a simple glaze, then I also have options for that 😊
You may also love:
- Amazing Low-FODMAP Pumpkin Bread or Muffins
- Low-FODMAP Maple Spice Bundt Cake with Caramel Glaze
- Low-FODMAP Zucchini Spice Cake with Brown Sugar Cream Frosting
- The Best Low-FODMAP Banana Bread (or Muffins) with Chocolate and Nuts
- Low-FODMAP & Gluten-free Pumpkin Bundt Cake with Chocolate Swirl and Glaze
- Low-FODMAP Carrot Spice Muffins
Or check out over 600 more low-FODMAP recipes on the blog. IBS-friendly!
Be healthy and happy,
Rachel Pauls, MD
Low-FODMAP Hummingbird Bread; Gluten-free
Moist and flavorful Hummingbird Bread with pineapple, banana and pecans. Low-FODMAP, gluten-free and IBS friendly. Top yours with fluffy cream cheese frosting for a decadent treat.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 12 servings 1x
- Category: Baked goods
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 cups low-FODMAP, gluten-free flour*
- 3/4 cup (plus 2 tablespoons, if pineapple is sour) granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon xanthan gum, if not added to your flour*
- 1/4 teaspoon salt
- 1 & 1/2 teaspoons cinnamon
- 1/2 teaspoon allspice
- 1 cup very ripe mashed bananas (200g; about 2 medium)*
- 1/2 cup (100g) crushed fresh pineapple*
- 1/2 cup (60g) chopped pecans, plus extra for sprinkling on top*
- 2 large eggs
- 1/4 to 1/2 cup low-FODMAP milk*
- 1/2 cup canola oil
- 1 tablespoon vanilla
- Baking spray, or vegetable shortening for greasing
Instructions
- Preheat oven to 350 F
- Grease loaf pan or muffin tin well with vegetable shortening or spray, and line with parchment paper (allow a 1 inch overhang for handles)
- Mix LF, GF flour, sugar, baking powder, baking soda, xanthan gum, salt and spices in a medium bowl
- Add the bananas, pineapple, and chopped pecans and stir. Set aside for now
- In a second large bowl, combine milk, oil, vanilla, then the eggs, and whisk together
- Next, incorporate the flour mixture to the liquids, and stir by hand to combine. It will be lumpy, do not overmix
- Pour into loaf pan and sprinkle more pecans over top if desired (if using cream cheese frosting, then omit this step)
- Bake on middle rack for 50-60 minutes until tester comes out clean (as ovens vary, yours may need more or less time)
- Place in pan on wire rack until cooled, then remove carefully with parchment handles to slice and serve
Notes
- Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients at time of posting
- Low- FODMAP milks include lactose-free whole milk, almond milk, oat milk
- You can adjust the amount of milk, based on the liquid level of your fruit. You may need more or less!
- I love this gluten-free flour, check out my bake off blog for the reason why!
- Ripe banana is low-FODMAP in 38g servings. If you use unripe banana, you can enjoy more, as the sugars alter when the fruit ripens. See notes above!
- Fresh pineapple is low-FODMAP in 140g servings, canned pineapple ‘in juice’ is low-FODMAP in 97g servings, I used fresh, since I think it has a superior flavor. Drain canned pineapple, if using that instead
- Pecans are low-FODMAP in 20g servings. To toast your pecans (if you want a garnish), place on a baking sheet at 350F for 5-10 minutes until just browned
- For a non-traditional hummingbird loaf, try chocolate chips instead of pecans 🙂
- Nutritional data is for loaf alone, without frosting
