Hummingbird Bread with Cinnamon Cream Cheese Frosting:
This quick bread captures the tropical flavors of hummingbird cake with ripe bananas, crushed pineapple, toasted pecans, and warm cinnamon. Topped with a rich cinnamon cream cheese frosting, it’s a moist and flavorful treat perfect for breakfast, dessert, or snack time.
Ingredients
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 1½ cups mashed ripe bananas about 3-4 medium
- 8 oz crushed pineapple with juice
- 1 cup sweetened shredded coconut
- ⅓ cup chopped toasted pecans
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, beat butter and sugars until light and fluffy. Add eggs one at a time, mixing well after each.
- In another bowl, whisk together flour, baking soda, salt, and cinnamon.
- Alternately add dry ingredients and mashed bananas with pineapple to the butter mixture, beginning and ending with dry ingredients. Fold in shredded coconut and pecans.
- Pour batter into prepared loaf pan and smooth the top. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
- For frosting, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and cinnamon; beat until fluffy.
- Spread frosting over cooled bread and garnish with chopped pecans.
- Slice and serve.
Notes
- Toast pecans in a dry skillet until fragrant for best flavor.
- Store leftover bread covered in fridge for up to 5 days.
- This quick bread can also be baked as muffins; reduce bake time to about 20 minutes.
- For dairy-free, substitute vegan butter and cream cheese.
DID YOU MAKE THIS EASY RECIPE?
If you have, then share it with us by sending a photo. We’re excited to see what you’ve made