Description
Indulge in the tropical flavors of this Hummingbird Bread, a moist banana and pineapple loaf topped with a luscious cinnamon cream cheese frosting. Perfect for breakfast, brunch, or as a delightful dessert.
Ingredients
For the bread:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 bananas)
- 1/2 cup crushed pineapple (drained)
- 1/2 cup chopped pecans
- 1/2 cup shredded sweetened coconut (optional)
For the frosting:
- 8 oz cream cheese (softened)
- 4 tablespoons unsalted butter (softened)
- 1 1/2 cups powdered sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F. Grease and flour a 9×5-inch loaf pan.
- Prepare the bread: In a large bowl, whisk together the dry ingredients. In a separate bowl, mix the wet ingredients, then combine the wet and dry ingredients. Fold in pecans and coconut. Bake for 50–60 minutes.
- Make the frosting: Beat cream cheese and butter until smooth. Add sugar, cinnamon, vanilla, and salt. Spread over cooled bread.
- Serve: Slice and enjoy!
Notes
- This bread stays moist for days and tastes better the next day.
- Store covered in the fridge and bring to room temperature before serving.
- Toasted pecans can enhance the flavor.
