Blondies Recipe with Coconut and Pineapple
Hummingbird Blondie Recipe: Moist tender blondies with the classic southern “Hummingbird Cake” flavor combination of pineapple, coconut, banana, and pecans!
Why We Love This Blondies Recipe
For whatever reason, spring always seems like the perfect time to pull out the big guns in the southern food department.
Maybe it’s because Easter and Mother’s Day are both holidays in which comforting southern classics are expected.
No matter the logic, this time of year I always find myself hankering for baked ham, creamed spinach, squash casserole, potato salad, macaroni salad and other carby “salads” with ample mayonnaise… As well as hummingbird cake.
This year I thought it would be fun to incorporate the traditional Hummingbird Cake flavors, into something a little more sturdy for picnics or snacks on-the-go.
Blondies perhaps? That would make a wonderful hand-held treat!
What is the Difference Between a Brownie and a Blondie?
So what exactly are blondies?
Blondies are essentially brownies… Without the chocolate.
Although taking out the chocolate (or cocoa powder) sounds like a terrible idea in theory. What you are left with is a rich dense vanilla and butter fudgy cake.
Ingredients Needed
To make this hummingbird-inspired blondies recipe, you will need:
- Flour
- Sugar – Often a mix of granulated and dark brown sugar, or light brown sugar.
- Butter – Usually melted.
- Eggs
- Salt
- Ground Cinnamon – the perfect warming spice.
- Shredded Coconut – for texture and flavor!
- Banana – adds plenty of moisture.
- Pineapple – also adds moisture and a tart flavor.
- Chopped Pecans – for a balance of flavors!
Today I’m sharing my magical Hummingbird Cake Blondies with the traditional quadfecta of hummingbird cake ingredients. To make a more classic blondies recipe, check out our recipe variations below!
What is Hummingbird Cake?
Hummingbird cake is a chunky southern cake, usually smothered in cream cheese frosting.
The quintessential ingredients that make a hummingbird cake a hummingbird cake are:
- Bananas
- Crushed pineapple
- Shredded coconut
- Pecans
This tropical, yet oh so southern, blend of ingredients has been wowing cake enthusiasts for generations.
So add this hummingbird quadfecta (I just love that word) to blondies and you have something ultra decadent and inviting! It makes them taste like a tropical, summertime dessert that you won’t get enough of.
This simple Hummingbird Blondie Recipe is the ultimate spring treat.
It’s packed with ripe bananas, pineapple, coconut, and pecans, all suspended in fudgy brown sugar vanilla bars.
How To Make A Blondies Recipe with Coconut and Pineapple
Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking pan and set aside. For easy clean up, you can line the baking sheet with parchment paper.
In a large bowl, mix the flour, melted butter, sugar(s), eggs, salt and cinnamon together. Whisk the mixture until smooth.
Squeeze or press the liquid out of the canned crushed pineapple. Then, stir the coconut, banana, pineapple and pecans into the batter. Mix until evenly distributed.
Scoop the 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.
Cool for at least 20 minutes before cutting and serving!
Pro Tip! It’s important that the primary “liquid” is coming from the melted butter and eggs. Therefore, do a thorough job of draining the canned crushed pineapple. If you add extra liquid to the batter, the hummingbird blondies will have more of a cakey texture, instead of the desired fudgy texture.
Recipe Variations
If you are looking to make a simple, classic blondies recipe, then omit the banana, pineapple, cinnamon, coconut and pecans in this recipe. Then, add a bit of vanilla extract to the mix for extra flavor!
Blondies are wonderful platform for all sorts of add-ins, including:
- Chocolate chips
- White Chocolate Chips
- Butterscotch chips
- Peanut butter chips
- Cinnamon and other baking spices
- Nuts – walnuts, almonds, or even peanuts
- Berries – both dried and fresh
- Sprinkles
- Candies
You can make them exactly how you like them! By adding chocolate chips, you will have super delicious chocolate chip cookie bars!
Frequently Asked Questions
Blondies have their name because they are very similar to brownies, but instead of being brown in color, they are a gorgeous golden blond!
Think of blondies like cookie bars. They should be chewy, soft and gooey in the middle, but not so much so that they feel underbaked. It is best to do the toothpick test to make sure there is no raw cookie dough in the middle!
You can store your leftover hummingbird blondies in an airtight container at room temperature for up to 3 days, or up to one week in the refrigerator!
Get the Full (Printable) Blondies Recipe with Coconut and Pineapple Below
Looking for More Fabulous Blondies Recipes? Be Sure to Also Try:
- Blueberry White Chocolate Blondies
- Caramel Corn Blondies
- Skillet Pumpkin Blondies
- Salted Caramel Cashew Blondies
Blondies Recipe with Coconut and Pineapple
Ingredients
- 2 cups all-purpose flour
- 1 1/4 cup unsalted butter, melted
- 1 cup light brown sugar
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 cup sweetened shredded coconut
- 1/2 cup diced ripe banana
- 1/2 cup crushed pineapple, well drained
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 350 degrees F. Grease a 9 X 13 inch baking dish and set aside.
- In a large bowl, mix the flour, melted butter, sugar(s), eggs, salt, and cinnamon together. Whisk until smooth.
- Squeeze or press the liquid out of the canned crushed pineapple. Then stir the coconut, banana, pineapple, and pecans into the batter. Mix until evenly distributed.
- Scoop the 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.
- Cool for at least 20 minutes before cutting and serving.
These were amazing! Thanks for another fabulous recipe!!!
I made this recipe for the family yesterday and low and behold… everyone, everyone loved it. It was super easy to make and incredibly delicious. Thank you for yet another terrific recipe!
Sommer,
I bake the old-fashioned 3-layer hummingbird cake and it’s delicious. This is a faster, smaller version. Sounds terrific and I could whip it up in 15 minutes! Thanks for sharing!
These are so delicious! Love all the flavor they have. Yum!
Oh, boy, I love this twist on hummingbird cake! Portable and delish!
Oh this is it! I can’t wait to make this for my holiday potluck this weekend.