Hummingbird Bread with Cream Cheese Frosting
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Hummingbird Bread with Cream Cheese Frosting is what happens when banana bread and old-fashioned Hummingbird Cake get together and make something irresistible! This moist quick bread is packed with ripe bananas, crushed pineapple, cinnamon, pecans, and coconut, then topped with a thick layer of decadent cream cheese frosting.
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Recipe at a Glance
- Flavor: Sweet, fruity, nutty, and warmly spiced
- Texture: Moist and tender with crunchy pecans and coconut
- Best For: Breakfast, brunch, dessert, Easter, and fall gatherings
Why This Recipe Works
- It has all the flavors of Hummingbird Cake. Bananas, pineapple, pecans, coconut, and cinnamon give this quick bread its classic tropical flavor.
- The pineapple keeps it incredibly moist. Don't drain the crushed pineapple. The juice helps create a tender loaf that stays moist for days.
- Cream cheese frosting takes it over the top. You could eat this bread plain, but the frosting turns it into something worthy of dessert.
What is Hummingbird Bread?
Hummingbird Bread is inspired by the southern hummingbird cake recipe made famous in the 1970's by Mrs. L.H. Wiggins from my home state of North Carolina. It tastes like classic banana bread with a tropical twist, which makes sense because it has roots in Jamaica, where the island's national bird is nicknamed Doctor Bird.
This hummingbird loaf cake is much more forgiving than traditional banana bread. The crushed pineapple adds so much moisture that the loaf stays tender without becoming overly dense. My biggest tip is to use very ripe bananas and resist the urge to over mix the batter. That's the difference between a soft, tender slice and a heavy loaf.
Key Ingredients
Overripe bananas: The browner, the better. Ripe bananas add natural sweetness and plenty of moisture.
Crushed pineapple with juice: Don't drain it! The pineapple and juice give Hummingbird Bread its signature fruity flavor and tender texture.
Pecans: Add a buttery crunch that pairs perfectly with the sweet fruit.
Sweetened coconut: Gives the bread its classic Hummingbird Cake flavor.
Cream cheese: The tangy frosting balances the sweetness and turns this simple loaf into something extra special.
How to Make Hummingbird Bread
Preheat the oven to 350 degrees F. Grease and line a loaf pan with parchment paper.
- In a large mixing bowl, mash the bananas with a fork or potato masher.
- Add brown sugar, egg, vegetable oil, and vanilla extract to the bowl. Stir everything together until well combined.
- Stir in the crushed pineapple with its juice.
- In a separate bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the chopped pecans and shredded coconut.
- Pour bread batter into the prepared loaf pan and spread it evenly with a rubber spatula.
- Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- In a medium mixing bowl, beat together the softened butter and cream cheese until smooth. Gradually add powdered sugar and vanilla extract, and continue mixing until fluffy and smooth.
- Remove the cooled bread from loaf pan and place on a serving platter or dish.
- Spread the cream cheese frosting over the top of the cooled loaf and garnish with dried pineapple slices if desired.
Debi's Tips
- The riper the bananas, the sweeter and more flavorful the loaf. If your bananas are not quite ripe enough, you can speed up the ripening process by placing them in a brown paper bag for a day or two.
- Avoid over mixing the batter once you add the dry ingredients. Stir until just combined to prevent your hummingbird bread from becoming dense and tough.
- Let the loaf cool completely before frosting, unless you enjoy watching cream cheese frosting slide right off the bread! 😳
Ingredient Swaps
Pecans: Walnuts work well if that's what you have on hand.
Coconut: You can leave it out, although the bread won't have quite the same classic Hummingbird flavor.
Cream Cheese Frosting: Skip the frosting for a simpler breakfast bread, or drizzle slices with a light vanilla glaze instead.
Recipe FAQ
Walnuts or almonds are great alternatives if you don't have pecans. Just chop them into smaller pieces before adding them to the batter.
If your loaf comes out dry, it could be due to over baking. Keep an eye on it as it nears the end of the suggested bake time, and use a toothpick to check for doneness. If it comes out dry, it's likely over baked.
The loaf is delicious on its own, so you can skip the cream cheese frosting for a lighter option. The natural sweetness from the bananas and pineapple will make the loaf tasty even without it.
Storage Guide
- Store it in the refrigerator in an airtight container. It will stay fresh for up to 1 week. Be sure to bring it to room temperature before serving for the best flavor and texture.
- You can freeze the loaf without frosting. Wrap it tightly in plastic wrap and foil, then store in a freezer-safe bag for up to 3 months. Thaw before serving and frost when ready.
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Recipe Card
Hummingbird Bread with Cream Cheese Frosting
*See notes in blog post for detailed tips, photos and instructions.
Equipment
- 9 x 5 inch loaf pan
Ingredients
Hummingbird Bread
- 3 ripe bananas
- 1 cup brown sugar packed
- 1 large egg
- ½ cup vegetable oil
- 2 teaspoon vanilla extract
- 1 cup canned crushed pineapple with juice
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ¾ cup pecans chopped
- ⅔ cup sweetened coconut shredded
Cream Cheese Frosting
- ¼ cup butter softened
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Decorations
- dried pineapple (optional)
- chopped pecans (optional)
Instructions
- Preheat the oven to 350°F. Grease and line a 9 x 5 inch loaf pan with parchment paper.
- In a large mixing bowl, mash the bananas with a fork or potato masher.3 ripe bananas
- Add brown sugar, egg, vegetable oil, and vanilla extract to the bowl. Stir everything together until well combined.1 cup brown sugar, 1 large egg, ½ cup vegetable oil, 2 teaspoon vanilla extract
- Stir in the crushed pineapple with its juice.1 cup canned crushed pineapple
- Add in the flour, baking powder, baking soda, cinnamon and salt, then stir until just combined. Fold in the chopped pecans and shredded coconut.2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon cinnamon, ½ teaspoon salt, ¾ cup pecans, ⅔ cup sweetened coconut
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Remove from loaf pan and arrange on a plate.
- In a medium mixing bowl, beat together the softened butter and cream cheese until smooth with a mixer. Gradually add powdered sugar and vanilla extract, and continue mixing until fluffy and smooth.¼ cup butter, 8 ounces cream cheese, 1 cup powdered sugar, 1 teaspoon vanilla extract
- Once the loaf is completely cooled, spread the cream cheese frosting over the top. Decorate with dried pineapple and chopped pecans if desired.
Notes
-
- The riper the bananas, the sweeter and more flavorful the loaf. If your bananas are not quite ripe enough, you can speed up the ripening process by placing them in a brown paper bag for a day or two.
- Avoid over mixing the batter once you add the dry ingredients. Stir until just combined to prevent your hummingbird bread from becoming dense and tough.
- Store leftovers in an airtight container in the refrigerator for up to 1 week.
- Purchase dried and dehydrated pineapple if you'd like to decorate the top of your hummingbird bread like I did!
Nutrition
Nutrition info is an auto generated estimate.
Hi,
Before I make this, what size of loaf pan do I need? There are different sizes of loaf pans out there. Thank you so much!
Hi Michelle. I used a standard 9 x 5 inch loaf pan for this recipe.😁
Thank you so much Debi! I am so embarrassed, I just found the equipment list! :))) I was so tired the other day.
No worries Michelle! I welcome questions anytime!😁
This bread is so delicious I will be making it every fall.
The cream cheese frosting makes this heavenly. It's not too sweet or overpowering with the fruit in the bread.