Description
This Hummingbird Bread is a moist, flavorful quick bread featuring ripe bananas, crushed pineapple, and warm spices like cinnamon and nutmeg. Topped with a luscious cinnamon cream cheese frosting and optional pecan garnish, it makes for an irresistible treat perfect for breakfast or dessert.
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)
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
Instructions
- Preheat oven and prepare loaf pan: Preheat your oven to 350°F (175°C). Lightly grease and flour a standard 9×5 inch loaf pan to prevent sticking.
- Mix wet ingredients, then add dry ingredients: In a large bowl, whisk together the eggs, vegetable oil, and vanilla extract. Add the mashed ripe bananas and crushed pineapple, stirring to combine. In a separate bowl, sift together the flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
- Fold in pecans: Gently fold the chopped pecans into the batter, if using, ensuring even distribution without overmixing.
- Bake until golden brown: Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 55-65 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Prepare frosting: While the bread is baking, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add powdered sugar, beating until light and fluffy. Stir in the vanilla extract and cinnamon until combined.
- Frost and garnish: Allow the bread to cool completely in the pan on a wire rack. Once cooled, remove from the pan and spread the cinnamon cream cheese frosting evenly over the top. Sprinkle additional chopped pecans on top for garnish if desired.
Notes
- Make sure bananas are very ripe for maximum sweetness and flavor.
- Drain the crushed pineapple well to avoid making the batter too wet.
- You can substitute pecans with walnuts or omit nuts altogether for a nut-free version.
- For a more intense cinnamon flavor, lightly toast the pecans with cinnamon before folding them into the batter.
- Store leftovers wrapped in the refrigerator and consume within 3-4 days.
