Hummingbird bread is an incredibly moist and flavorful treat loaded with sweet bananas, crushed pineapple, chewy coconut, and crunchy pecans.
Add a tangy cream cheese frosting and it’s a super satisfying alternative to the usual banana bread recipes.
That said, this loaf is so moist, you don’t need frosting.
Why You’ll Love This Hummingbird Bread
Tropical Twist on a Classic: Crushed pineapple and shredded coconut add a delightful tropical flair to everyone’s favorite quick bread.
Tasty All-Day Treat: Enjoy a slice for breakfast, brunch, or dessert, and I guarantee you’ll fall in love!
Cream Cheese Bliss: The luscious cream cheese frosting takes this bread to the next level, making it an irresistible dessert for any occasion.
Ingredients
- Mashed Bananas & Crushed Pineapple: The key to this classic Southern cake’s signature taste and texture. They provide moisture, natural sweetness, and a distinct tropical flavor.
- Coconut & Pecans: The second layer of ingredients responsible for the taste and the key to the chewy, crunchy texture.
- All-Purpose Flour: The backbone of the bread, providing structure and softness.
- Baking Soda & Baking Powder: The leavening agents that help the bread rise and become fluffy.
- Salt, Cinnamon & Vanilla: Balance and enhance all the complex flavors.
- Unsalted Butter: Brings richness and moisture, making the bread tender and delicious.
- Granulated Sugar & Brown Sugar: These sweeteners add depth and moisture, with the brown sugar contributing a hint of caramel.
- Large Eggs: Bind the ingredients together, adding structure and richness.
- Cream Cheese Frosting: A simple blend of cream cheese, butter, powdered sugar, and vanilla.
How to Make Hummingbird Bread
If this is your first time trying this Southern classic, I’m so excited for you. Seriously, this pineapple banana bread is insanely good.
And yes, it’s a breeze to whip up!
1. PREHEAT the oven and line a loaf pan with parchment.
2. MIX the dry ingredients in a bowl.
3. BEAT the butter and sugars, then blend in the eggs, mashed bananas, and vanilla.
4. STIR in the dry ingredients, followed by the pineapple (with juice), coconut, and pecans.
5. BAKE for about an hour or until a toothpick comes out clean.
6. COOL the cake, then blend the frosting ingredients until smooth.
7. SPREAD the frosting over the cake and enjoy!
Tips For the Best Hummingbird Bread
You don’t need any fancy equipment for this dreamy cake, just two bowls and a loaf pan.
The hardest part is waiting for it to bake in the oven – your whole house will smell incredible!
But if you’re new to hummingbird baking, check out these tips:
- Ripe bananas. Use very ripe, heavily spotted bananas for the most intense banana flavor and natural sweetness.
- Include pineapple juice. Don’t drain the juice from the crushed pineapple – it adds moisture, flavor and keeps the bread from being too dry.
- Toast the nuts. Bake them in a single layer at 350°F until fragrant, then cool and chop. This enhances their nutty flavor.
- Avoid overmixing. Stir the dry ingredients into the wet ingredients just until combined to prevent a tough, dense bread.
- Cool completely. Allow the hummingbird bread to cool completely before frosting to avoid melting the cream cheese frosting.
- Variations. Try walnuts instead of pecans, a cream cheese glaze instead of frosting, and spices like nutmeg or allspice. You can also throw in some chocolate chips if you like!
How to Store
This recipe makes one large loaf or two smaller ones, perfect for sharing or freezing an extra for later.
Although I’ll be surprised if you have any leftovers – it’s that good!
To Store: Wrap the cooled Hummingbird Bread tightly in plastic wrap or aluminum foil and place it in the refrigerator for up to 5 days to maintain freshness.
To Freeze: Cool and wrap unfrosted Hummingbird Bread tightly in plastic wrap followed by a layer of aluminum foil. Freeze for up to 3 months and then thaw at room temperature before frosting and serving.
More Quick Bread Recipes You’ll Love
Gingerbread Loaf with Cream Cheese Frosting
Coconut Bread with Glaze
Cinnamon Crunch Banana Bread
Blueberry Banana Bread
Hummingbird Bread
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kcalHummingbird bread is an incredibly moist and flavorful quick bread loaded with sweet bananas, crushed pineapple, chewy coconut, and crunchy pecans.
Ingredients
2 1/2 cups (300 grams) all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 1/2 cups mashed ripe bananas (about 3-4 medium bananas)
1 teaspoon vanilla extract
1 (8 ounce) can crushed pineapple with juice
1 cup sweetened shredded coconut
1/2 cup chopped pecans
- Cream Cheese Frosting:
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
1 cup powdered sugar
1/2 cup chopped pecans for garnish
Instructions
- Preheat oven to 350°F. Grease a 9×5-inch loaf pan (or two 8×4 pans) and line it with parchment paper. Set aside.
- Make the loaf: In a medium bowl, whisk the flour, baking soda, baking powder, salt, and cinnamon until evenly blended. Set aside.
- In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Mix in the mashed bananas and vanilla extract.
- Gradually stir the dry ingredients into the wet ingredients until just combined. Fold in the crushed pineapple with juice, shredded coconut, and chopped pecans.
- Pour the batter into the prepared loaf pan, spread evenly, and bake for 60-70 minutes, until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Make the cream cheese frosting: Beat the cream cheese, butter, and vanilla until smooth. Gradually mix in the powdered sugar until it reaches the desired consistency.
- Spread the frosting over the cooled hummingbird bread. Sprinkle with the remaining chopped pecans. Slice, serve, and enjoy.
Notes
- Toast the nuts. Bake them in a single layer at 350°F until fragrant, then cool and chop. This enhances their nutty flavor.
- Avoid overmixing. Stir the dry ingredients into the wet ingredients just until combined to prevent a tough, dense bread.
- Smaller loaves. If using two 8×4-inch baking pans, bake for 50-60 minutes.
I can’t eat nuts. Can I make it without them?
Sure, Kandi!
Just leave them out. Their absence won’t significantly affect the recipe in any way. 🙂 If you still want to garnish the bread, you could use toasted coconut flakes or a sprinkle of cinnamon instead. 🙂