Rhubarb Hummingbird Bread
Loaded with rhubarb, pineapple, coconut and pecans, this Rhubarb Hummingbird Bread is a delightful twist on traditional hummingbird cake. An optional hibiscus frosting tops this quick bread to attract both people and the hummingbirds!
Ingredients
- 1/2 cup coconut oil, solid at room temp
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 eggs
- 2 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/4 tsp Kosher salt
- 1 1/2 cups mashed bananas about 3-4 medium bananas
- 1 cup rhubarb*, chopped fresh or frozen
- 1 cup pineapple chunks (20oz can), chop even smaller than they come in the can
- 1/3 cup pineapple juice from can of pineapple chunks
- 1 tsp coconut extract or vanilla extract
- 1 tsp ground cinnamon
- 1 cup shredded unsweetened coconut
- 1/2 cup chopped pecans more to top bread
Hibiscus Frosting
- 2 Tbs hibiscus petals
- 1 cup water
- 1/2 cup powdered sugar
Instructions
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Preheat oven to 350 degrees. Grease two 8x4 pans.
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In a large bowl, cream coconut oil, granulated sugar, and brown sugar together until light and fluffy.
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Add in eggs and coconut extract; beat until mixed.
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Sift together flour, baking soda, cinnamon and salt. Add to wet ingredients and stir until just combined.
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Add pineapple, pineapple juice, banana, rhubarb, coconut, and pecans. Mix until just combined.
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Spread evenly between two baking pans. Bake for 45 minutes, or until a cake tester comes out clean. Allow to cool. Note: if the center of the bread is taking longer than the rest of the bread, try covering it with a little foil.
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When bread has cooled, make hibiscus frosting - drizzle on bread and add finely chopped pecans and more coconut.
Hibiscus Frosting*
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In a small saucepan, heat hibiscus petals and water. When the water has reduced a little and turned dark red, turn off heat and set aside until ready to mix with powdered sugar. Strain petals before using.
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When ready to frost the bread, combine powdered sugar and 1 Tbs hibiscus tea. Mix until smooth - adding more tea by the teaspoon until desired texture is achieved.
Notes
*You can play around with the pineapple - rhubarb ratio. Instead of 1 cup of each, try 1 1/2 cups rhubarb and 1/2 cup pineapple. It just depends how much tart rhubarb you'd like to taste!
*I briefly thought about mixing the hibiscus tea and powdered sugar with mascarpone cheese to make a nice thick cream cheese frosting. There's always next time.