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–+ servings
MINI HUMMINGBIRD LOAVES

Irresistible Mini Hummingbird Loaves Bursting with Flavor

These mini hummingbird loaves are bursting with flavor and moisture, making them a perfect dessert or snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 10 loaves
Course: Desserts
Cuisine: Southern
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups flour whole wheat flour can be used for a healthier option
  • 1 cup caster sugar can substitute with granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder ensure it's fresh for best results
  • 1 teaspoon baking soda no substitution
  • 1 teaspoon ground cinnamon can substitute with nutmeg
  • 1 teaspoon allspice can substitute with nutmeg
  • 1/2 cup rice bran oil vegetable oil or melted coconut oil can be used
  • 1 teaspoon vanilla extract no substitution
  • 2 large eggs at room temperature
  • 1 cup crushed pineapple in juice use unsweetened for less sugar
  • 2 medium mashed ripe banana approximately 2 bananas equal one cup
  • 1/2 cup toasted walnuts can substitute with pecans
For Cream Cheese Icing
  • 8 ounces cream cheese full-fat is best for consistency
  • 1/2 cup butter softened
  • 2 cups icing sugar no substitution
For Salted Caramel Sauce
  • 1 cup granulated sugar be careful not to burn
  • 1/4 cup water no substitution
  • 1/2 cup cream heavy cream preferred
  • 1/4 cup butter cubed for easy melting

Equipment

  • mini loaf tins
  • Mixing bowl
  • electric mixer

Method
 

Preparation
  1. Preheat your oven to 180°C (350°F) and grease mini loaf tins.
  2. In a large bowl, mix flour, caster sugar, salt, baking powder, baking soda, ground cinnamon, and allspice.
  3. Add rice bran oil, vanilla extract, eggs, crushed pineapple, and mashed banana; mix until just combined.
  4. Fold in toasted walnuts gently.
  5. Pour batter into prepared tins, filling them three-quarters full, and bake for 20-25 minutes.
  6. Remove from oven, let sit in tins for 5 minutes, then transfer to a cooling rack.
Icing and Sauce
  1. Beat together cream cheese and softened butter, then add icing sugar until light and fluffy.
  2. In a saucepan, combine sugar and water over medium heat until golden brown.
  3. Whisk in warmed cream and cubed butter until smooth; allow to cool slightly.
Serving
  1. Pipe cream cheese icing on cooled loaves and drizzle with salted caramel sauce.
  2. Garnish with extra chopped walnuts or edible flowers if desired.

Nutrition

Serving: 1loafCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 180mgPotassium: 200mgFiber: 1gSugar: 14gVitamin A: 200IUVitamin C: 3mgCalcium: 20mgIron: 1mg

Notes

Keep loaves in an airtight container; they can be stored at room temperature for up to 3 days or in the fridge for a week.

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