Description
This Hummingbird Bread is a moist and flavorful quick bread bursting with ripe bananas, shredded coconut, crushed pineapple, and crunchy pecans. Topped with a luscious cinnamon cream cheese frosting and a sprinkle of pecans, it makes for a perfect breakfast treat or dessert.
Ingredients
Bread Ingredients
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 3 ripe bananas, mashed
- 1 cup shredded coconut
- 1 cup crushed pineapple (do not drain)
- 1 cup chopped pecans, divided
Cream Cheese Frosting Ingredients
- 6 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray an 8x5-inch loaf pan with non-stick cooking spray or line it with parchment paper to prevent sticking.
- Mix Sugar, Oil, Eggs, and Vanilla: In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Use a hand mixer to beat until smooth and combined. Add the eggs and vanilla extract, mixing until just incorporated.
- Add Dry Ingredients: Add the all-purpose flour, baking powder, baking soda, cinnamon, and salt to the wet ingredients. Mix until just combined, ensuring not to overmix.
- Fold in Fruits and Nuts: Using a spatula or wooden spoon, gently fold in the mashed bananas, shredded coconut, crushed pineapple, and half of the chopped pecans until evenly distributed throughout the batter.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan, smoothing the top. Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare Cinnamon Cream Cheese Frosting: In a medium bowl, beat the softened cream cheese and unsalted butter together until smooth. Gradually add powdered sugar, vanilla extract, and cinnamon, mixing until the frosting is creamy and fluffy.
- Frost and Garnish: Allow the bread to cool completely in the pan on a wire rack. Once cooled, spread the cinnamon cream cheese frosting evenly over the top. Sprinkle the remaining chopped pecans on top for garnish.
Notes
- Ensure bananas are ripe for maximum sweetness and moisture.
- Do not drain the crushed pineapple; its juice adds to the bread’s moisture.
- Use room temperature cream cheese and butter for a smooth frosting.
- Store leftover bread covered in the refrigerator for up to 4 days.
- This bread can be frozen without frosting; thaw completely before frosting and serving.
