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Hummingbird Blondies

Hummingbird Blondie Recipe

A summery twist on the southern classic “Hummingbird Cake.”

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes

Servings: 24 bars


  • 2 cups all-purpose flour
  • 1 1/4 cup unsalted butter, melted
  • 1 cup light brown sugar
  • 1/3 cup granulated sugar
  • 2 large eggs
  • 1 tsp salt
  • 1/2 tsp vanilla extract
  • 3/4 cup sweetened shredded coconut
  • 1/2 cup diced ripe banana
  • 1/2 cup crushed pineapple, well drained
  • 1/2 cup chopped pecans


  1. Preheat oven to 350 degrees F. Grease a 9″x13″ baking dish and set aside.
  2. In a large bowl, mix the flour, melted butter, sugars, eggs, salt, and vanilla. Whisk until smooth.
  3. Squeeze or press the liquid from crushed pineapple. Stir coconut, banana, pineapple, and pecans into batter. Mix until evenly distributed.
  4. Scoop batter into the prepared baking dish. Spread out in an even layer. Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
  5. Cool at least 20 minutes before cutting and serving.