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Hummingbird bread with cream cheese frosting
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5 from 2 votes

Hummingbird Bread with Cream Cheese Frosting

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!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Breakfast or Dessert
Cuisine: American
Servings: 8
Calories: 520kcal
Author: Debi Morgan | Quiche My Grits

Equipment

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

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

Serving: 1slice | Calories: 520kcal | Carbohydrates: 87g | Protein: 8g | Fat: 40g | Saturated Fat: 15g | Sodium: 439mg | Potassium: 379mg | Fiber: 4g | Sugar: 56g | Vitamin C: 7mg | Calcium: 106mg | Iron: 2mg