Description
This Hummingbird Bread is a moist, flavorful quick bread loaded with mashed ripe bananas, crushed pineapple, and chopped pecans, spiced with cinnamon and nutmeg. Topped with a luscious cinnamon cream cheese frosting, this bread is perfect for breakfast, dessert, or a sweet 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)
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 sprinkling (optional)
Instructions
- Preheat oven and prepare loaf pan: Preheat your oven to 350°F (175°C). Grease a standard 9×5 inch loaf pan with butter or non-stick spray, or line it with parchment paper to prevent sticking.
- Mix wet ingredients, then add dry ingredients: In a large bowl, whisk together the eggs, vegetable oil, and 1 teaspoon vanilla extract until well combined. In a separate bowl, sift together the all-purpose flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in bananas, pineapple, and pecans: Gently fold in the mashed ripe bananas, drained crushed pineapple, and chopped pecans, being careful not to overmix the batter to keep the bread tender.
- Bake until golden brown: Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool completely in the pan on a wire rack.
- Prepare frosting and spread over cooled bread: While the bread cools, 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 the powdered sugar, vanilla extract, and cinnamon, and beat until fluffy and well combined. Once the bread is completely cool, spread the frosting evenly over the top.
- Sprinkle with pecans: Garnish the frosted bread with additional chopped pecans if desired for added texture and flavor. Slice and serve.
Notes
- Ensure the bananas are very ripe for maximum sweetness and moister texture.
- You can substitute walnuts for pecans if preferred or omit nuts for a nut-free version.
- Make sure the cream cheese and butter are softened to room temperature before mixing to avoid lumps in the frosting.
- Store the bread in an airtight container in the refrigerator to keep the frosting fresh. Best consumed within 3-4 days.
- The crushed pineapple should be well drained to prevent excess moisture in the batter.
