Description
This moist and flavorful Hummingbird Bread is a delightful twist on traditional banana bread, enriched with ripe bananas, crushed pineapple, and warm spices. Topped with a creamy homemade cream cheese frosting, this loaf is perfect for breakfast, snack time, or dessert. Optional additions of chopped pecans and shredded coconut add a wonderful texture and nutty flavor.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 2 large ripe bananas, mashed
- 1/2 cup crushed pineapple, drained
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk (or regular milk)
Optional Add-ins
- 1/2 cup chopped pecans (optional)
- 1/4 cup shredded coconut (optional)
Cream Cheese Frosting
- 1 cup cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (for desired frosting consistency)
Instructions
- Preheat the oven: Set the oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing and flouring it, or alternatively line it with parchment paper to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt until evenly combined to ensure proper leavening and flavor distribution.
- Combine wet ingredients: In a separate bowl, stir together the mashed ripe bananas, drained crushed pineapple, granulated sugar, brown sugar, eggs, vegetable oil, vanilla extract, and buttermilk until the mixture is smooth and fully blended.
- Incorporate wet and dry mixtures: Gradually fold the wet ingredients into the bowl with the dry ingredients, stirring gently to combine without overmixing. If desired, fold in the chopped pecans and shredded coconut at this stage for extra texture and taste.
- Transfer batter to pan: Pour the batter evenly into the prepared loaf pan and spread it out to ensure a uniform bake.
- Bake the bread: Place the pan in the preheated oven and bake for 55 to 60 minutes. Check doneness by inserting a toothpick into the center of the loaf; it should come out clean or with a few moist crumbs.
- Cool the bread: Remove the bread from the oven and allow it to cool in the loaf pan for about 10 minutes. Then transfer the bread to a wire rack to cool completely, ensuring the frosting doesn’t melt when applied.
- Prepare cream cheese frosting: While the bread cools, beat together the softened cream cheese and unsalted butter until the mixture is smooth and creamy, free of lumps.
- Add sugar and flavor: Gradually mix in the powdered sugar and vanilla extract. Add milk one tablespoon at a time to reach the desired consistency for easy spreading.
- Frost and serve: Once the bread is fully cooled, evenly spread the cream cheese frosting over the top of the loaf. Slice into 8–8 servings and enjoy!
Notes
- Make sure the pineapple is well drained to avoid excess moisture in the batter.
- You can substitute buttermilk with regular milk if unavailable.
- For a nut-free version, omit the pecans.
- The frosting can be adjusted to be thicker or thinner by varying the amount of milk added.
- Store leftover bread in an airtight container in the refrigerator to keep the cream cheese frosting fresh.
