Hummingbird Bread

Why You’ll Love This Recipe

I love how this recipe blends comforting, familiar flavors with a tropical flair. The mashed bananas keep the bread incredibly moist, while the pineapple adds a subtle brightness that balances the richness. The coconut and pecans give it great texture, and that luscious cream cheese frosting makes every bite feel like a special treat. It’s the perfect recipe to make when I want something sweet, fruity, and a little indulgent.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Bread Base:

• 3 ripe bananas, mashed

• ½ cup sugar

• ¼ cup brown sugar

• 1 large egg

• ¼ cup canola or vegetable oil

Dry Ingredients:

• 1 ½ cups flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• ½ teaspoon salt

Mix-Ins:

• ½ cup sweetened shredded coconut

• ½ cup pineapple, diced and patted dry

• ½ cup chopped pecans

Cream Cheese Frosting:

• 4 ounces cream cheese, softened

• ¼ cup butter, softened

• ½ cup powdered sugar

• ½ teaspoon vanilla extract

• ½ teaspoon cinnamon

• ⅓ cup chopped pecans, for topping

Directions

1. I preheat my oven to 350°F (175°C) and coat a loaf pan with nonstick cooking spray.

2. In a large mixing bowl, I beat together the mashed bananas, sugar, brown sugar, egg, and oil with a handheld mixer until smooth and combined.

3. I add the flour, baking powder, baking soda, and salt, mixing until just combined—being careful not to overmix.

4. I fold in the shredded coconut, diced pineapple, and chopped pecans.

5. I pour the batter into the prepared loaf pan and bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.

6. I let the bread cool completely on a wire rack before adding the frosting.

7. For the frosting, I beat the cream cheese and butter together until fluffy, then add powdered sugar, vanilla, and cinnamon, mixing until smooth.

8. I spread the frosting evenly over the cooled bread and sprinkle with chopped pecans for a pretty finish.

Servings and Timing

This recipe makes 12 servings and takes about 1 hour and 10 minutes total—10 minutes of prep and 60 minutes of baking.

Variations

I like to experiment with this bread depending on what I have on hand. Sometimes I replace the pecans with walnuts or even macadamia nuts for a more tropical vibe. If I want a little extra flavor, I add a dash of nutmeg or allspice to the batter. I’ve also made it without the frosting for a simpler breakfast loaf—it’s still wonderfully moist and flavorful on its own.

Storage/Reheating

I store leftover frosted bread in an airtight container in the refrigerator for up to 4 days. If I plan to freeze it, I skip the frosting, wrap the cooled loaf tightly in plastic wrap, then in foil, and freeze it for up to 1 month. When I’m ready to serve, I let it thaw at room temperature and then add the cream cheese frosting fresh.

FAQs

Can I use canned pineapple instead of fresh?

Yes, I often use canned pineapple tidbits—just make sure to drain and pat them dry so the batter doesn’t become too wet.

How ripe should the bananas be?

I use very ripe bananas with lots of brown spots. The riper they are, the sweeter and more flavorful the bread will be.

Can I make this bread without frosting?

Absolutely. The bread is delicious on its own, especially as a breakfast or snack loaf. I sometimes add a light dusting of powdered sugar instead.

Can I bake this recipe as muffins instead of a loaf?

Yes, I spoon the batter into a lined muffin tin and bake for 18–22 minutes. It’s a great grab-and-go option.

How do I keep the bread moist?

I make sure not to overbake it and store it in an airtight container. The fruit and banana already help keep it moist for days.

Conclusion

This hummingbird bread is one of my favorite bakes—it’s tropical, tender, and perfectly balanced with its creamy, spiced frosting. I love how easy it is to make, yet it feels so special when served. Whether I bake it for brunch, dessert, or to share with friends, it always brings a taste of sunshine and warmth to the table.

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