Description
Hummingbird Bread is a delightful, moist quick bread inspired by the classic Hummingbird Cake. Packed with the tropical flavors of banana, pineapple, shredded coconut, and crunchy pecans, this bread offers a unique twist on traditional banana bread. Topped with a smooth and tangy cream cheese frosting, it’s perfect for breakfast, dessert, or an indulgent snack. This easy-to-make recipe yields two 8×4-inch loaves that are sure to impress with their rich flavors and tender crumb.
Ingredients
Scale
For the Bread:
- ½ cup butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- 1 ½ cups mashed bananas (about 3–4 medium bananas)
- 1 tsp vanilla extract
- 8 oz crushed pineapple (with juice)
- 1 cup sweetened shredded coconut
- ⅓ cup chopped pecans
For the Cream Cheese Frosting:
- ½ cup butter, softened
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- ½ cup chopped pecans (optional, for topping)
Instructions
For the Bread:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease two 8×4-inch loaf pans or line them with parchment paper for easy removal.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer. Beat until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Mix until fully incorporated.
- Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Mix in Wet Ingredients: Fold in the crushed pineapple (including the juice), shredded coconut, and chopped pecans. Lastly, stir in the mashed bananas, being careful not to overmix.
- Bake the Bread: Divide the batter evenly between the two prepared loaf pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pans for 10 minutes, then transfer the loaves to a wire rack to cool completely before frosting.
For the Cream Cheese Frosting:
- Cream Butter and Cream Cheese: In a medium bowl, beat the softened butter and cream cheese together until smooth and creamy, about 2 minutes.
- Add Sugar and Vanilla: Gradually add the powdered sugar and vanilla extract, beating until the frosting is smooth and fluffy.
- Frost the Bread: Once the bread has cooled completely, spread the cream cheese frosting evenly over the top of each loaf.
- Garnish (Optional): Sprinkle additional chopped pecans on top for added texture and flavor.
Notes
- Bananas: For best results, use overripe bananas with brown spots. They are sweeter and mash more easily, contributing to the bread’s moist texture.
- Pineapple: Be sure to use canned crushed pineapple with the juice. The juice adds extra moisture to the bread, helping to keep it tender. If you drain the pineapple, the bread may turn out drier.
- Frosting Tips: Make sure the bread is completely cool before adding the cream cheese frosting. If the bread is still warm, the frosting can melt and become runny.
- Variations: Feel free to substitute the pecans with walnuts or almonds, or omit the nuts entirely if you prefer a nut-free bread. For a lighter version, you can skip the cream cheese frosting, though it adds a delightful richness to the final result.
- Storage: Store the frosted bread in an airtight container in the refrigerator for up to a week. Unfrosted loaves can be kept at room temperature for up to 3 days or frozen for up to 3 months. To freeze, wrap the cooled bread tightly in plastic wrap, then in aluminum foil.