Name: Hummingbird Blondies
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 1/4 cups 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

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These Hummingbird Blondies with Coconut and Pineapple are a tropical twist on the classic dessert bar, inspired by the Southern favorite Hummingbird Cake. Each square is moist, rich, and bursting with flavor from ripe banana, juicy pineapple, crunchy pecans, and sweet shredded coconut. Perfect for gatherings, potlucks, or just a special treat at home, these bars are a one-bowl wonder that comes together in under an hour.

Hummingbird Blondies

Why You’ll Love This Recipe

Moist, rich texture with tropical flavor
Inspired by the classic Hummingbird Cake
One-bowl recipe—no mixer needed
Sweet and nutty with a hint of spice
Easy to make with pantry ingredients
Great for entertaining or gifting
Freezer-friendly and ideal for make-ahead
Kid-approved and adult-friendly
A creative alternative to traditional blondies
Perfect for spring, summer, or anytime you need a sunny dessert

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour
1¼ cups unsalted butter, melted
1 cup light brown sugar
⅔ cup granulated sugar
2 large eggs
1 teaspoon salt
1 teaspoon ground cinnamon
¾ cup sweetened shredded coconut
½ cup diced ripe banana
½ cup crushed pineapple, well drained
½ cup chopped pecans

Directions

Preheat and Prepare:
Preheat oven to 350°F. Grease a 9×13-inch baking dish and set aside.
Mix the Batter:
In a large bowl, whisk together flour, melted butter, brown sugar, granulated sugar, eggs, salt, and cinnamon until smooth and combined.
Add the Mix-Ins:
Press excess liquid from the crushed pineapple to avoid soggy bars. Stir in shredded coconut, diced banana, drained pineapple, and chopped pecans. Mix until evenly incorporated.
Bake:
Spread the batter into the prepared pan in an even layer. Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve:
Let cool for at least 20 minutes before cutting into squares and serving.

Servings and timing

Servings: 24 blondie squares
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Variations

Add white chocolate chips: Stir in ½ cup for extra sweetness and texture.
Coconut topping: Sprinkle extra shredded coconut on top before baking for a toasted finish.
Vegan version: Use plant-based butter and egg replacers like flax eggs.
Gluten-free: Substitute a 1:1 gluten-free flour blend.
Add a glaze: Drizzle with a simple cream cheese glaze for a more indulgent dessert.
Spiced twist: Add a pinch of nutmeg or cloves for deeper flavor.
Tropical version: Add a few tablespoons of chopped dried mango or papaya.

Storage/Reheating

Storage: Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Freezing: Wrap blondie squares tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Reheating: Enjoy as-is, or microwave briefly (10–15 seconds) to warm slightly before serving.

FAQs

Do I need to drain the crushed pineapple?

Yes, pressing out excess liquid ensures the blondies bake properly and don’t become soggy.

Can I use fresh pineapple instead of canned?

Yes, just finely chop and squeeze out extra juice before adding to the batter.

What kind of banana works best?

Use very ripe bananas for the best sweetness and flavor.

Can I leave out the nuts?

Absolutely. Omit pecans or replace them with walnuts or another favorite nut.

How do I know when the blondies are done?

Insert a toothpick in the center—if it comes out clean or with just a few moist crumbs, they’re ready.

Can I double this recipe?

Yes, but use a larger baking dish or two pans, and increase the baking time slightly if using one deeper dish.

What’s the texture of these blondies like?

They are moist and tender with a chewy, cake-like texture thanks to the fruit and melted butter.

Can I use unsweetened coconut?

Yes, but sweetened shredded coconut adds extra flavor and moisture.

Are these bars overly sweet?

They’re sweet but balanced by the banana and pecans. You can reduce the sugar slightly if desired.

What can I serve with these blondies?

Serve with a scoop of vanilla ice cream or a dollop of whipped cream for a dessert-worthy treat.

Conclusion

These Coconut and Pineapple Blondies are a tropical, tender, and totally irresistible twist on the classic bar. With warm cinnamon, crunchy pecans, and the nostalgic taste of banana and pineapple, they’re like Hummingbird Cake in blondie form. Whether you’re baking for a party or just treating yourself, these easy-to-make blondies will steal the show.

Jessica