Hummingbird Bread with Heavenly Cinnamon Cream Cheese Frosting
If you’re looking for a dessert bread that feels like a tropical vacation in every bite, this Hummingbird Bread is exactly what you need. It’s a rich, moist loaf infused with the natural sweetness of ripe bananas, the tangy freshness of pineapple, and the warm crunch of toasted pecans. Each slice bursts with flavor and texture — soft, nutty, fruity, and lightly spiced — then topped with a silky, heavenly cinnamon cream cheese frosting that melts in your mouth. This bread is a delightful twist on traditional banana bread and is sure to impress family, friends, and even your sweet cravings!
Why You’ll Love This Recipe
This Hummingbird Bread combines the best of banana bread and tropical cake. The mashed bananas keep it incredibly moist, while crushed pineapple adds a fruity brightness that balances the sweetness. The shredded coconut gives a subtle chewiness, and the pecans provide that satisfying nutty crunch. What truly takes it over the top is the frosting — a creamy blend of tangy cream cheese, butter, powdered sugar, vanilla, and a pinch of cinnamon that adds warmth and depth.
It’s perfect for breakfast, afternoon tea, or dessert. You can even bake it for holidays, brunch gatherings, or as a thoughtful homemade gift. The smell alone while baking — bananas, cinnamon, and pineapple — will fill your kitchen with pure comfort.
Ingredients for the Bread
- 3 ripe bananas, mashed
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- ¼ cup canola or vegetable oil
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup sweetened shredded coconut
- ½ cup diced pineapple, patted dry
- ½ cup chopped pecans
Ingredients for the Cinnamon Cream Cheese Frosting
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper to make removing the bread easier later.
- Mash the bananas in a large mixing bowl until smooth. Add the granulated sugar, brown sugar, egg, and oil. Whisk everything together until the mixture becomes light and well-blended.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents and prevents clumps.
- Gradually add the dry mixture to the wet ingredients, stirring gently with a spatula. Don’t overmix — stop as soon as no dry flour remains.
- Fold in the shredded coconut, diced pineapple (make sure it’s well-drained or patted dry), and chopped pecans. This combination adds tropical flavor and crunch to every bite.
- Pour the batter into the prepared loaf pan and smooth the top using a spatula.
- Bake for 50–60 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. If it starts browning too fast, cover lightly with foil during the last 10–15 minutes.
- Cool the bread completely in the pan for 10 minutes, then transfer to a wire rack. Don’t frost while warm — the frosting will melt and slide off.
Making the Heavenly Cinnamon Cream Cheese Frosting
- In a bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Add the powdered sugar, vanilla extract, and cinnamon. Beat until light, fluffy, and slightly thick. The aroma of cinnamon will make it irresistible.
- Once the bread is completely cool, spread the frosting generously over the top.
- Optional: Sprinkle extra chopped pecans or a dusting of cinnamon for a beautiful finish.
Tips for the Best Hummingbird Bread
- Use very ripe bananas with brown spots — they’re sweeter and easier to mash.
- Drain the pineapple well; too much moisture can make the bread soggy.
- Toast your pecans lightly before adding them for a richer, deeper flavor.
- You can also add a pinch of nutmeg or allspice for a cozy, spiced note.
- If you prefer a lighter frosting, add a tablespoon of milk or cream to thin it slightly.
Storage & Serving Ideas
- Room temperature: Store unfrosted bread in an airtight container for up to 2 days.
- Refrigerated: Once frosted, keep it in the fridge for up to 5 days. Serve slightly chilled or bring to room temperature before enjoying.
- Freezing: You can freeze the loaf (without frosting) for up to 2 months. Thaw completely before frosting and serving.
Serve slices with a hot cup of coffee, a glass of cold milk, or even as a sweet brunch side with tropical fruit. Each bite tastes like sunshine — rich, comforting, and full of life.