Description
Hummingbird Bread is a moist, flavorful quick bread packed with mashed bananas, crushed pineapple, shredded coconut, and chopped pecans. This sweet and spiced bread, featuring cinnamon and vanilla, is perfect for breakfast or an afternoon treat. Topped with a luscious cinnamon cream cheese frosting and crunchy pecans, it combines tropical fruit and nutty textures for a truly delightful taste experience.
Ingredients
Scale
Bread
- 1/2 cup unsalted sweet cream butter, softened
- 3/4 cup sugar
- 1/4 cup packed brown sugar
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups mashed bananas (about 3-4 ripe bananas)
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1 (8 oz) can crushed pineapple with juice
- 1 cup sweetened shredded coconut
- 1/3 cup chopped pecans
Frosting
- 1/2 cup unsalted sweet cream butter, softened
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 3/4 cup chopped pecans (for topping)
Instructions
- Prepare the batter: In a large mixing bowl, cream together 1/2 cup softened unsalted butter, 3/4 cup sugar, and 1/4 cup packed brown sugar until light and fluffy. Beat in 2 large eggs one at a time until combined.
- Mix dry ingredients: In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, and 1 teaspoon cinnamon. Gradually add the dry ingredients to the creamed mixture and mix well.
- Add bananas and pineapple: Stir in 1 1/2 cups mashed bananas, 1 teaspoon vanilla extract, 1 (8 oz) can crushed pineapple with juice, 1 cup sweetened shredded coconut, and 1/3 cup chopped pecans. Mix until all ingredients are evenly distributed.
- Bake the bread: Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or two 8×4 inch loaf pans. Pour the batter into the prepared pan(s) and spread evenly. Bake for about 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely on a wire rack.
- Prepare the frosting: In a medium bowl, beat 1/2 cup softened unsalted butter with 1 (8 oz) softened cream cheese until smooth and creamy. Gradually add 1 cup powdered sugar, 1 teaspoon vanilla extract, and 1 teaspoon cinnamon, beating until light and fluffy.
- Frost and garnish: Once the bread is completely cooled, spread the cream cheese frosting evenly over the top. Sprinkle 3/4 cup chopped pecans over the frosting for extra crunch and decoration. Slice and serve.
Notes
- Use ripe bananas with brown spots for maximum sweetness and moisture.
- Be sure the bread is completely cooled before frosting to prevent melting.
- Substitute walnuts for pecans if desired.
- For a more intense pineapple flavor, drain some of the juice but adding it retains moisture.
- This bread keeps well in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
