Description
This Hummingbird Bread is a moist, flavorful quick bread inspired by the classic Hummingbird Cake. Packed with ripe bananas, crushed pineapple, chopped pecans, and warm spices, it offers a delightful tropical taste. Topped with a rich cinnamon cream cheese frosting, this bread is perfect for breakfast, dessert, or a special snack.
Ingredients
Scale
Bread Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 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 (optional)
Cinnamon Cream Cheese Frosting Ingredients
- 8 oz cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- Additional chopped pecans for garnish (optional)
Instructions
- Preheat oven and prepare loaf pan. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix wet ingredients, then add dry ingredients. In a large bowl, whisk together eggs, vegetable oil, and vanilla extract until combined. Stir in mashed bananas and crushed pineapple. In a separate bowl, combine flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients into the wet mixture, stirring just until incorporated.
- Fold in nuts. Gently fold in the chopped pecans (if using), ensuring they are evenly distributed throughout the batter without overmixing.
- Bake until golden brown. Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for about 60-70 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Prepare frosting and spread over cooled bread. While the bread is baking, prepare the cinnamon cream cheese frosting. In a medium bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add powdered sugar, beating until light and fluffy. Mix in vanilla extract and cinnamon for extra flavor. Once the bread has completely cooled, spread the frosting evenly over the top.
- Sprinkle with pecans. Garnish the frosted bread with additional chopped pecans for added texture and presentation. Slice and serve.
Notes
- Make sure the bananas are very ripe for the best flavor and natural sweetness.
- Drain the crushed pineapple well to prevent the bread from becoming too moist or soggy.
- You can substitute walnuts for pecans if preferred.
- The bread is best served the day after baking as the flavors meld beautifully.
- Store covered in the refrigerator; the cream cheese frosting requires refrigeration.
