Hummingbird Bread
This moist hummingbird bread is bursting with banana, pineapple, coconut, and pecans—topped with tangy cream cheese frosting for the ultimate treat.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 60 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
→ Bread Base:
3 ripe bananas, mashed
½ cup sugar
¼ cup brown sugar
1 large egg
¼ cup canola or vegetable oil
→ Dry Ingredients:
1½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
→ Mix-Ins:
½ cup sweetened shredded coconut
½ cup diced pineapple, patted dry (fresh or canned)
½ cup chopped pecans
→ Cream Cheese Frosting:
4 oz cream cheese, softened
¼ cup unsalted butter, softened
½ cup powdered sugar
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
⅓ cup chopped pecans (for topping)
Instructions
Preheat oven to 350°F (175°C). Grease a loaf pan with nonstick spray.
In a large bowl, beat mashed bananas, sugar, brown sugar, egg, and oil with a handheld mixer until smooth.
Mix in flour, baking powder, baking soda, and salt until just combined.
Gently fold in coconut, pineapple, and pecans.
Pour batter into the loaf pan and bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely in the pan on a wire rack.
Meanwhile, beat cream cheese and butter until fluffy. Add powdered sugar, vanilla, and cinnamon, and mix until smooth.
Once the bread is cool, spread the frosting evenly over the top and sprinkle with chopped pecans.
Notes
Use very ripe bananas for best flavor.
Canned or fresh pineapple both work well—just make sure it’s well-drained.
Walnuts can be used in place of pecans.
The unfrosted loaf can be frozen for up to 1 month.
Find it online: https://allrecipesmade.com/hummingbird-bread/
