Hummingbird Bread Recipe with Cream Cheese Frosting

Hummingbird Bread is made with mashed bananas, crushed pineapple, shredded coconut, and chopped pecans, and is topped with a cinnamon cream cheese frosting. With all of these incredible flavors, this Southern staple is sure to be your new favorite treat!

Hummingbird Bread is a fun take on the classic hummingbird cake and is made in a loaf pan. It is made with simple ingredients and is perfect for any occasion. 

If you love the flavor combination of pineapple, bananas, pecans, and coconut, don’t miss my fan-favorite Hummingbird Muffins or these delicious Pineapple Bars. For another baked treat, try these Lemon Ricotta Muffins or Cappuccino Muffins!

You’ll Love Hummingbird Bread! 

Hummingbird bread is the ultimate quick bread recipe. Made with overripe bananas, pineapple chunks, chopped pecans, and sweetened shredded coconut, this southern classic really has it all. 

My hummingbird bird bread recipe is modeled after the traditional hummingbird cake. This version has all of the flavors of hummingbird cake, is simple to make, and includes a delicious and flavorful cream cheese glaze. 

This bread is a fun take on classic banana bread and is filled with some many delicious flavors. It’s a great treat to make ahead and perfect for any occasion. 

You’ll love that you can make this bread in one bowl and that it is full of delicious flavors and textures. Plus, the cream cheese icing takes delicious hummingbird bread to a whole new level. 

So, if you are craving a tasty and fruit-filed treat, be sure to give this hummingbird loaf cake a try. You’re going to love it! 

What is Hummingbird Bread?

Hummingbird Bread is definitely not bird food. Named after the island’s national bird, Hummingbird cake originated from Jamaica. 

Its recipe, along with other traditional Jamaican recipes, were sent to America as a tourism promotion in the late 1970s. Laced with traditional island flavors, it’s no surprise that it quickly became and remains so popular. 

The original cake ran in Southern Living Magazine in 1978 and has been one of the most requested recipes to date. Moreover, my version of Hummingbird Bread has all of the delicious flavors of the original and is an easy recipe to make in a loaf pan.

Ingredients

• Bananas: you’ll need about three medium-sized ripe bananas. 
• Sugar: use regular granulated sugar. 
• Brown Sugar: light brown sugar gives these cake great flavor. 
• Egg: you’ll just need one large egg. 
• Oil: use neutral-flavored oil like vegetable oil or canola oil. 

• Flour: all purpose flour works best. 
• Baking Powder and Baking Soda: you need both to help the hummingbird bread rise.
• Salt: kosher salt works best for baking.
• Coconut: use sweetened shredded coconut for both the bread and the a bit to garnish. 
• Pineapple: fresh chopped pineapple works best but you can use canned. Be sure to pat the sweet pineapple dry before adding to the batter. 

• Pecans: chopped pecans are needed for both the batter and decoration. 
• Cream Cheese: use full-fat room temperature cream cheese for the frosting. 
• Butter: you’ll need half a stick of butter for the frosting. 
• Powdered Sugar: icing sugar is essential for a smooth and sweet icing for the bread. 
• Vanilla: add a bit of vanilla extract to flavor the icing. 
• Cinnamon: a touch of cinnamon adds incredible warm flavors to the classic cake. 

How to Make Hummingbird Bread

What I love about this recipe is how simple it is to make ahead! You can make Hummingbird Bread up to three days in advance and refrigerate with excellent results; and the bread takes up much less room  than a whole cake!

Because I wanted a more tropical flavor, note that I did update one of the flavors from the original recipe. By adding sweetened coconut flakes, I was able to intensive that tropical flavor in this Hummingbird Bread recipe. 

Step 1: mix dry ingredients

In a medium sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt; set aside. 

Step 2: mix wet ingredients

In a large bowl, combine the mashed bananas, sugars, oil, and egg. Use an electric mixer to mix until well combined. Then, add in the dry ingredients and mix on low speed until just combined. 

Step 3: add in mix ins and bake

Lastly, add in the chopped pineapple, pecans, and coconut. Use a rubber spatula to combine. 

Pour batter into a 9×5 inch loaf pan that has been sprayed with nonstick spray and lined with parchment paper. Bake on center rack in oven until a toothpick inserted into the hummingbird bread comes out clean. 

Step 4: frost and serve

Let the bread cool in the pan for 10 minutes before moving it a wire rack. Make sure the bread is completely cooled before adding the frosting. 

To make the cinnamon cream cheese frosting, combine the room temperature butter and cream cheese in a medium bowl. Use a hand mixer to cream together. 

Then, mix in the vanilla and cinnamon. Lastly, add in the powdered sugar and mix on low until well combined. 

Spread the cream cheese frosting over top of the cooled hummingbird banana bread. Garnish with chopped pecans and coconut. 

Cut the hummingbird bread into individual slices and serve immediately or refrigerate for later. 

Recipe Tips

• Overly ripe bananas are great for this dish. To ensure a smooth texture, be sure to mash well before adding the rest of the ingredients. 
• As for the pineapple, fresh or canned work great. Either way, just try to squeeze out as much of the excess moisture as possible before incorporating the pineapple into the batter. 
• Also, if you don’t have pecans on hand, chopped walnuts would be fine substitution. 
• Make-ahead tip: Make the bread up to a month in advance and freeze in an airtight container. However, don’t make the cream cheese frosting until ready to serve because it will not hold up in the freezer.

You can refrigerate frosted Hummingbird Bread for up to three days.

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