Name: Hummingbird Bread with Heavenly Cinnamon Cream Cheese Frosting
Prep time: 15 min
Cook time: PT-485713H5M34S
Total time: 1 h 15 min
Cuisine: American
Ingredients: 3 ripe bananas, mashed; 1/2 cup sugar; 1/4 cup brown sugar; 2 eggs; 1/2 cup vegetable oil; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/2 cup crushed pineapple, drained; 1/2 cup shredded coconut; 1/2 cup chopped walnuts (optional); 8 oz cream cheese, softened; 1/4 cup butter, softened; 1 cup powdered sugar; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon

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This Hummingbird Bread with Heavenly Cinnamon Cream Cheese Frosting is an irresistible treat that combines the moist and fragrant richness of banana bread with tropical flavors like pineapple and coconut. Topped with a creamy cinnamon cream cheese frosting, every bite feels like a little piece of paradise. It’s perfect for a snack, dessert, or even a special breakfast!

Hummingbird Bread with Heavenly Cinnamon Cream Cheese Frosting

Ingredients

3 ripe bananas, mashed

½ cup sugar

¼ cup brown sugar

2 eggs

½ cup vegetable oil

1 teaspoon vanilla extract

1 cup all-purpose flour

½ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

½ teaspoon ground cinnamon

½ cup crushed pineapple, drained

½ cup shredded coconut

½ cup chopped walnuts (optional)

Cinnamon Cream Cheese Frosting:

8 oz cream cheese, softened

¼ cup butter, softened

1 cup powdered sugar

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat oven to 350°F (175°C). Grease a loaf pan and line the bottom with parchment paper for easy removal.

In a large bowl, mix together the mashed bananas, sugar, brown sugar, eggs, vegetable oil, and vanilla extract until well combined.

In another bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Gradually add the dry ingredients to the banana mixture, stirring just until combined.

Fold in the crushed pineapple, shredded coconut, and chopped walnuts (if using).

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

While the bread is cooling, prepare the cinnamon cream cheese frosting. In a medium bowl, beat together the cream cheese, butter, powdered sugar, vanilla extract, and ground cinnamon until smooth and fluffy.

Once the bread has cooled completely, spread the cinnamon cream cheese frosting on top. Slice and enjoy!

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 55-60 minutes

Total Time: 1 hour 15 minutes

Servings: 10 servings

Variations

Nuts: I sometimes like to swap the walnuts for pecans or almonds for a slightly different flavor.

Tropical twist: Adding a handful of dried mango or shredded dried papaya will make the bread even more tropical.

Vegan version: Swap the eggs for a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a plant-based cream cheese and butter alternative to make it vegan-friendly.

Spices: For an added kick, I might toss in a pinch of nutmeg or cloves along with the cinnamon in the batter for an even richer flavor.

Storage/Reheating

Storage: I like to store the bread in an airtight container at room temperature for up to 3 days. It stays moist and delicious!

Refrigeration: If I want it to last a bit longer, I keep it in the fridge for up to a week.

Freezing: This bread also freezes well! I wrap slices individually in plastic wrap and store them in a freezer bag. It’ll keep for about 2-3 months. To thaw, I just leave it at room temperature for a few hours or microwave it for a few seconds.

FAQs

How do I know when the Hummingbird Bread is done baking?

The bread is done when a toothpick or cake tester inserted into the center comes out clean or with just a few moist crumbs. It should be golden brown on top.

Can I make this bread without the frosting?

Yes! The Hummingbird Bread is delicious on its own without the frosting. If I want a lighter option, I’ll skip the frosting and just enjoy the bread as-is.

Can I use a different kind of fruit instead of pineapple?

Absolutely! I’ve tried swapping pineapple for mango or even shredded apples, and it’s delicious. Just be sure to drain the fruit to avoid excess moisture in the bread.

Is it possible to make this recipe gluten-free?

Yes, I can use a gluten-free all-purpose flour blend in place of the regular flour. Just make sure the flour blend has a binding agent like xanthan gum to ensure the bread holds together well.

Can I make this bread ahead of time?

Yes! In fact, this bread often tastes even better the next day once the flavors have had time to meld together. I sometimes make it the night before I need it and store it in an airtight container.

Conclusion

This Hummingbird Bread with Heavenly Cinnamon Cream Cheese Frosting is one of those recipes I keep coming back to because it’s just so satisfying. It’s the perfect combination of moist banana bread with tropical flavors and a creamy cinnamon twist. Whether I’m serving it for a brunch or as an afternoon treat, it never disappoints. With simple ingredients and easy steps, I can always count on this recipe to impress and satisfy my sweet cravings!

Recipe:

Hummingbird Bread with Heavenly Cinnamon Cream Cheese Frosting

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Author: Cheryl
Total Time: 1 hour 15 minutes
Yield: 10 servings
Diet: Vegetarian

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Description

A moist and fragrant banana bread with tropical flavors like pineapple and coconut, topped with a creamy cinnamon cream cheese frosting.

Instructions

Preheat oven to 350°F (175°C). Grease a loaf pan and line the bottom with parchment paper.
In a large bowl, mix together the mashed bananas, sugar, brown sugar, eggs, vegetable oil, and vanilla extract until well combined.
In another bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Gradually add the dry ingredients to the banana mixture, stirring just until combined.
Fold in the crushed pineapple, shredded coconut, and chopped walnuts (if using).
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
While the bread is cooling, prepare the cinnamon cream cheese frosting. In a medium bowl, beat together the cream cheese, butter, powdered sugar, vanilla extract, and ground cinnamon until smooth and fluffy.
Once the bread has cooled completely, spread the cinnamon cream cheese frosting on top. Slice and enjoy!