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Hummingbird Bread with Heavenly Cinnamon Cream Cheese Frosting

A moist, flavorful bread bursting with bananas, pineapple, and pecans, topped with a creamy cinnamon frosting.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Bread
  • 3 pieces ripe bananas, mashed The riper the bananas, the better!
  • 1 cup crushed pineapple, drained Don’t forget to save the juice for a tropical drink!
  • ½ cup chopped pecans Or walnuts, if you prefer.
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup vegetable oil Or melted coconut oil for a twist!
  • 3 large eggs
  • 1 teaspoon vanilla extract
For the Frosting
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
  2. In a large bowl, mix together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and cinnamon.
  3. In another bowl, whisk together the mashed bananas, crushed pineapple, vegetable oil, eggs, and vanilla extract.
  4. Gently fold the wet ingredients into the dry ingredients until just combined. Fold in the chopped pecans.
Baking
  1. Pour the batter into your prepared loaf pan and smooth the top with a spatula.
  2. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let the bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Frosting
  1. In a medium bowl, beat together softened cream cheese and butter until creamy.
  2. Gradually add in the powdered sugar, mixing well before stirring in the vanilla extract and cinnamon.
  3. Spread the cinnamon cream cheese frosting generously over the top of the cooled bread.

Notes

This bread is best enjoyed fresh but can be stored in an airtight container in the fridge for 4-5 days. Can be frozen for up to 3 months.