Hummingbird Bread with Cream Cheese Frosting
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Hummingbird Bread with Cream Cheese Frosting is loaded with bananas, pineapple, cinnamon and pecans to make a sweet quick bread that's inspired by an old-fashioned Hummingbird cake recipe!
Add irresistible cream cheese frosting, and you've got breakfast or dessert that's the perfect companion to a hot cup of coffee. Try my Loaded Carrot Cake that has a similar flavor, or this Lemon Blackberry Bread that's ready for spring!
3 Secrets to Making the Best Hummingbird Bread
- Save the pineapple juice - use the juice from the can of crushed pineapple to add moistness.
- Use overripe bananas - the browner and riper the bananas, the better they taste.
- Try not to over mix the batter - stir until slightly combined to create a tender loaf.
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Where Did It Originate?
This hummingbird bread recipe tastes like classic banana bread with a tropical twist, which makes sense because it originated in Jamaica! But, it was Southern Living Magazine that made the hummingbird cake famous in the 70's via a recipe by Mrs. L.H. Wiggins from my home state of North Carolina.
The cake is actually named for a Jamaican hummingbird called Doctor Bird because it's filled with sweetness, which is exactly what attracts hummingbirds to feeders each year. No matter where it came from, you're going to love this moist and fruity quick bread for breakfast, dessert or snacks!
Ingredient Notes
- 3 ripe bananas - over ripe is best
- light brown sugar - packed
Wet Ingredients
- egg - large
- vegetable oil - works better than butter in this recipe
- vanilla extract
- crushed pineapple - with juice
Dry Ingredients
- all purpose flour, baking powder, baking soda, cinnamon, salt
- pecans - chopped
- coconut - sweetened and shredded
Frosting
- butter - unsalted and softened
- cream cheese - softened
- powdered sugar
- vanilla extract
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.
Baking 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.
Recipe FAQs
Absolutely! 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.
Storing Leftovers
- 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.
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 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.
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