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–+ servings

Vegan Hummingbird Bread

ginamichele
This lightened up version of the classic is filled with pineapples, blueberries and warm spices.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 45 minutes
Course Side Dish
Servings 8 servings

Ingredients
  

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp allspice
  • 1/3 cup cashew butter
  • 2 ripe bananas
  • 3/4 cup canned pineapple chunks (drained)
  • 3/4 cup frozen blueberries
  • 2/3 cup almond milk
  • (optional 1/2 cup of chopped pecans)

Toppings

  • non-dairy coconut yogurt
  • coconut flakes
  • fresh blueberries

Instructions
 

  • Preheat the oven to 350 degrees Fahrenheit. Grease an 8 inch loaf pan.
  • In a large bowl whisk the dry ingredients.
  • In a high-powered blender or food processor, mix the pineapple chunks and bananas until smooth. Pour in a medium sized bowl and add the rest of the wet ingredients (except the blueberries). Stir until combined. Be careful not to overmix. Fold in the blueberries.
  • Pour the mixture into the loaf pan. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
  • Top with non-dairy coconut yogurt, coconut flakes and fresh blueberries.
Keyword Bread, Vegan
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