Description
This moist and tropical Hummingbird Bread is packed with ripe bananas, pineapple, coconut, and pecans, then topped with a luscious cinnamon cream cheese frosting. A comforting twist on the Southern classic hummingbird cake, this quick bread is perfect for brunch, dessert, or gifting.
Ingredients
Bread:
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3 ripe bananas, mashed
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1/2 cup sugar
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1/2 cup sweetened shredded coconut
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1/4 cup brown sugar
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1 large egg
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1/4 cup canola or vegetable oil
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1 1/2 cups all-purpose flour
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1 tsp baking powder
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1 tsp baking soda
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1/2 tsp salt
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1/2 cup diced pineapple, patted dry
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1/2 cup chopped pecans
Cream Cheese Frosting:
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4 oz cream cheese, softened
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1/4 cup butter, softened
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1/2 cup powdered sugar
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1/2 tsp vanilla extract
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1/2 tsp ground cinnamon
Instructions
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Preheat Oven:
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Preheat oven to 350°F (175°C). Grease a loaf pan with nonstick cooking spray.
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Mix Wet Ingredients:
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In a large bowl, combine mashed bananas, sugar, brown sugar, egg, and oil.
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Add Dry Ingredients:
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Stir in flour, baking powder, baking soda, and salt until just mixed.
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Fold in Add-Ins:
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Gently fold in shredded coconut, pineapple, and chopped pecans.
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Bake:
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Pour batter into prepared pan.
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Bake for 55–60 minutes, or until a toothpick inserted comes out clean.
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Let cool on a wire rack completely before frosting.
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Make Frosting:
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Beat cream cheese and butter until smooth.
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Add powdered sugar, vanilla, and cinnamon. Beat until fluffy.
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Frost and Serve:
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Spread frosting over the cooled bread.
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Optional: top with extra pecans. Slice and enjoy.
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Notes
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Pat pineapple dry to prevent excess moisture in the loaf.
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For extra spice, add 1/4 tsp nutmeg to the batter.
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Store frosted bread in the fridge; unfrosted bread can be frozen.
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Serve chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American