Name: Hummingbird Bread with Cream Cheese Frosting
Prep time: 15 min
Cook time: PT-487752H58M27S
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1 1/2 cups mashed bananas (about 3 ripe bananas); 1 cup canned crushed pineapple, drained; 1/2 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1 3/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 cup brown sugar; 1/4 cup granulated sugar; 1/2 cup chopped pecans; 1/2 cup shredded coconut; 8 oz cream cheese, softened (for frosting); 1/4 cup unsalted butter, softened (for frosting); 2 cups powdered sugar (for frosting); 1 teaspoon vanilla extract (for frosting); Pinch of salt (for frosting)

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Hummingbird Bread with Cream Cheese Frosting a tropical twist on a classic loaf, this Hummingbird Bread is rich, moist, and incredibly flavorful. Packed with ripe bananas, sweet crushed pineapple, crunchy pecans, and shredded coconut, each bite feels like a warm breeze from the islands. The creamy, tangy cream cheese frosting on top adds the perfect touch of indulgence.

Hummingbird Bread with Cream Cheese Frosting

Ingredients

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

1 ½ cups mashed bananas (about 3 ripe bananas)

1 cup canned crushed pineapple, drained

½ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 ¾ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ cup chopped pecans

½ cup shredded coconut

½ cup brown sugar

¼ cup granulated sugar

For the Cream Cheese Frosting:

8 oz cream cheese, softened

¼ cup unsalted butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

Pinch of salt

Directions

I start by preheating my oven to 350°F (175°C) and preparing a 9x5-inch loaf pan by greasing and flouring it.

In a large bowl, I whisk together the mashed bananas, crushed pineapple, vegetable oil, eggs, and vanilla extract.

In a separate bowl, I combine the flour, baking soda, salt, cinnamon, brown sugar, and granulated sugar.

I then gradually stir the dry mixture into the wet ingredients just until everything is combined.

I fold in the chopped pecans and shredded coconut for that irresistible texture.

I pour the batter into the prepared loaf pan and smooth the top evenly.

The bread bakes for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

After baking, I let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

While it cools, I make the frosting by beating the cream cheese, butter, powdered sugar, vanilla extract, and a pinch of salt until it’s smooth and fluffy.

Once the bread is completely cool, I spread the cream cheese frosting generously over the top.

Servings and timing

Servings: 10 slices

Prep Time: 15 minutes

Cooking Time: 60–70 minutes

Total Time: Approximately 1 hour 25 minutes

Calories per slice: 340 kcal

Variations

I sometimes swap the pecans for walnuts if I’m out, or skip the nuts entirely for a nut-free version.

For extra tropical flavor, I add a touch of nutmeg or a splash of coconut extract.

If I’m in the mood for a lighter treat, I skip the frosting and enjoy the bread plain or with a smear of butter.

Mini loaves or muffins also work great with this batter—just reduce the baking time accordingly.

Storage/Reheating

I store this bread in an airtight container in the fridge for up to 5 days. The cream cheese frosting makes refrigeration necessary. For longer storage, I wrap individual slices tightly and freeze them. When I want a slice, I let it thaw at room temperature or give it a few seconds in the microwave to warm slightly—just enough to bring back that fresh-baked texture.

FAQs

What makes this Hummingbird Bread different from banana bread?

While both use bananas as a base, I find that the addition of pineapple, coconut, and pecans in Hummingbird Bread gives it a more tropical flavor and a richer texture. It’s sweeter and more complex than standard banana bread.

Can I make this recipe without the frosting?

Yes, I often skip the frosting if I want a lighter version. The bread is still moist and flavorful on its own. You can also dust it with powdered sugar or spread a little butter if desired.

How do I know when the bread is fully baked?

I always use the toothpick test—if a toothpick inserted into the center comes out clean or with just a few moist crumbs, it’s done. The top should also be golden brown and feel firm to the touch.

Can I use fresh pineapple instead of canned?

I prefer canned crushed pineapple because it’s softer and more consistent, but if I use fresh pineapple, I make sure to finely chop it and drain any excess juice to avoid making the batter too wet.

Can I make this gluten-free?

Yes, I’ve made this using a 1:1 gluten-free all-purpose flour blend with great results. Just ensure the blend includes xanthan gum or add some separately for structure.

Conclusion

Hummingbird Bread with Cream Cheese Frosting is one of those recipes I come back to again and again. It’s simple to make, loaded with flavor, and perfect for any occasion—from casual mornings to holiday gatherings. Every slice is moist, sweet, and just a little indulgent. If you're a fan of banana bread, tropical flavors, or just a really good loaf, this one won’t disappoint.

Recipe:

Hummingbird Bread with Cream Cheese Frosting

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Author: Cheryl
Total Time: 1 hour 25 minutes
Yield: 10 slices
Diet: Vegetarian

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Description

A rich and moist tropical quick bread made with bananas, crushed pineapple, coconut, and pecans, topped with a smooth and tangy cream cheese frosting.

Instructions

Preheat oven to 350°F (175°C) and grease and flour a 9x5-inch loaf pan.
In a large bowl, whisk together mashed bananas, crushed pineapple, vegetable oil, eggs, and vanilla extract.
In a separate bowl, combine flour, baking soda, salt, cinnamon, brown sugar, and granulated sugar.
Gradually stir the dry mixture into the wet ingredients until just combined.
Fold in the chopped pecans and shredded coconut.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
In a medium bowl, beat cream cheese, butter, powdered sugar, vanilla extract, and a pinch of salt until smooth and fluffy.
Once the bread is completely cool, spread the cream cheese frosting evenly over the top before serving.