Preheat your oven to 350°F (175°C) and prepare a loaf pan with grease.
In a large mixing bowl, combine flour, sugar, oil, mashed bananas, beaten eggs, and pineapple chunks with juice.
Fold in pecans, raisins, vanilla extract, baking soda, salt, and cinnamon to the mix.
Pour the batter into the greased loaf pan.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack for complete cooling.
Serving and Storage Tips:
Enjoy the Hummingbird Bread warm, cold, or lightly toasted with butter.
Wrap the bread in plastic wrap for storage at room temperature, where it will stay fresh for several days.
