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Hummingbird Bread

Ingredients

  • 1 pkg. yellow cake mix I used Pillsbury
  • 1 pkg. Jell-O Vanilla Instant Pudding
  • 4 eggs
  • 1/4 cup vegetable oil
  • 1 teaspoon ground cinnamon
  • 1 can 20 oz. Dole Crushed Pineapple
  • 2 medium ripe bananas-mashed
  • 1/2 jar of maraschino cherries drained
  • *Optional Topping-Orange Yogurt Glaze
  • 1/2 cup Chobani Greek Yogurt-Nonfat
  • 1 cup powder sugar
  • 3 tablespoons orange juice

Instructions

  • Preheat oven to 350 degrees F
  • Combine cake mix, dry instant pudding, crushed pineapple with juice, eggs, and oil.
  • Mix together in a mixer for 2 minutes until blended.
  • Add mashed bananas, cherries,and cinnamon and mix until blended.
  • Pour batter into 4 or 5 mini loaf pans.
  • Place mini loafs on a sheet pan.
  • Bake in the center of the oven for 35-40 minutes until golden brown.
  • Pull out of the oven and let cool.
  • Mix yogurt, powder sugar, and orange juice until smooth.
  • With a spoon lightly drizzle Orange Yogurt Glaze over the bread.