Description
A moist and flavorful tropical quick bread combining ripe bananas, crushed pineapple, and warm cinnamon, topped with a smooth cream cheese frosting. Perfect for breakfast or dessert, this Southern-inspired Hummingbird Bread is easy to make and stays fresh for days.
Ingredients
Scale
For the Bread:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 bananas)
- 1 cup crushed pineapple, drained
- 1/2 cup chopped pecans (optional)
For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1–2 teaspoons milk (as needed for spreading consistency)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, salt, and ground cinnamon until well mixed.
- Mix Wet Ingredients: In a separate bowl, beat the eggs with vegetable oil and vanilla extract until combined. Stir in the mashed ripe bananas and crushed pineapple, mixing thoroughly to combine all wet ingredients.
- Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients and gently stir until just combined; avoid overmixing to keep the bread tender. Fold in the chopped pecans if you choose to use them.
- Bake the Bread: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let the bread cool in the pan for 10 minutes.
- Cool Completely: Transfer the bread to a wire rack and allow it to cool completely before frosting. This prevents the frosting from melting and sliding off.
- Make the Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and vanilla extract, beating well after each addition. Add milk one teaspoon at a time to reach a spreadable consistency.
- Frost the Bread: Once the bread has fully cooled, spread the cream cheese frosting evenly on top. Garnish with extra chopped pecans if desired for added texture and flavor.
Notes
- This tropical, banana-pineapple bread remains moist for several days.
- Store covered at room temperature for up to 2 days.
- For longer freshness, refrigerate and bring to room temperature before serving.
- You can omit pecans for a nut-free version or substitute with walnuts if preferred.
- Make sure the bread is completely cooled before frosting to avoid melting.
