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Home » Recipes » Desserts & Treats

Hummingbird Bread Cream Cheese Frosting

Published: Feb 3, 2019 · Modified: Aug 27, 2021 by Angela Allison · This post may contain affiliate links.

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Delicious 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 with cream cheese frosting on a white platter

What is Hummingbird Bread?

Nope, this is definitely not bird food. Named after the island’s national bird, Hummingbird cake originated from Jamaica. It’s 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, with less calories and fat, and is super easy to make in a loaf pan.

hummingbird bread on a white platter

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.

This recipe is actually very similar to my Tropical Muffins with the flavors and textures.

Hummingbird Bread with cinnamon cream cheese frosting topped with chopped pecans

Moreover, Hummingbird Bread is a great recipe to use up those overly ripe bananas too! A fun update to your classic banana bread, this recipe has pineapple, coconut, and pecans, plus a cinnamon cream cheese frosting. YUM!

loaf on a wooden cutting board.

Tips for Making Hummingbird Bread

  • 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.
hummingbird bread with cream cheese frosting recipe

Hummingbird Bread Cream Cheese Frosting

Delicious and moist Hummingbird Bread made with pineapple, coconut, bananas, and pecans. 
5 from 25 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Cooling Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 12 servings
Calories: 339kcal
Author: Angela Allison

Ingredients

  • 3 ripe bananas, mashed
  • ½ cup sugar
  • ¼ cup brown sugar
  • 1 large egg
  • ¼ cup canola or vegetable oil
  • 1 ½ cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup sweetened shredded coconut
  • ½ cup pineapple, diced and patted dry
  • ½ cup chopped pecans

Cream Cheese Frosting

  • 4 ounces cream cheese, softened
  • ¼ cup butter, softened
  • ½ cup powdered sugar
  • ½ teaspoon vanilla
  • ½ teaspoon cinnamon
  • ⅓ cup chopped pecans

Instructions

  • Preheat oven to 350 degrees. Coat a loaf pan with nonstick cooking spray, set aside. 
  • In a large mixing bowl combine the mashed banana, sugars, egg, and oil. Beat with an handheld mixer until well combined. Add in the flour, baking powder, baking soda, and salt and mix until combined. Fold in the coconut, pineapple, and chopped pecans. 
  • Pour batter into prepared loaf pan and bake for 55-60 minutes or until a toothpick inserted in middle comes out clean. Cool completely on wire baking rack before adding frosting. 
  • To make the frosting, beat together the cream cheese and butter until fluffy. Add in the powdered sugar, vanilla, and cinnamon and beat until combined. Spread evenly over top of the cooled loaf and sprinkle with chopped pecans. 

Video

Notes

Make-ahead tip: The Hummingbird Bread loaf can be made and frozen for up to a month in an airtight container. Apply the frosting prior to serving. 

Nutrition

Calories: 339kcal
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Comments

  1. Trace

    April 14, 2022 at 6:06 am

    5 stars
    This looks devine BUT I hate banana bread…..could I sub the banana with something else please?

    Reply
  2. Agnes Butler

    September 09, 2021 at 4:45 am

    I am not a fan of pineapple can it be omitted?

    Reply
    • angelakallison

      September 09, 2021 at 2:16 pm

      yes

      Reply
      • Lisa

        July 11, 2022 at 5:41 pm

        5 stars
        I made this for a neighbor and it turned out perfectly! First recipe that baked in the time recipe alloted that I have tried for banana bread. I did make a couple adjustments just because of preference or what I has on hand…I subbed 2/3 c butter for the 1/2 cup oil as we like the flavor butter adds to the bread, but it needs slightly more than oil to have that same mistress oil provides IMO. I did not have chunk pineapple so used 1 c. Slightly drained shreddedpineapple. Some recipes using shredded pineapple I noticed did not drain at all, for moisture and flavor, and their flour and dry ingredients were equivalent, but you insisted to pat dry…so I only retained part of the juice for flavor and moisture. I agree that completely dry shredded pineapple does not have much flavor….I DOUBLED THE RECIPE if you are wondering about my measurements…also, I used 6 small bananas..maybe a couple were medium, but barely…and completely blended they made 3 cups of puree for 2 loaves ( so a single recipe would have 1.5 cups pureed banana).
        This smelled HEAVENLY baking, looked beautiful even without the cream cheese frosting ( which I did add….buy next time I am going to make a cream cheese Glaze instead so it is not so heavy, and make a pretty drizzle over the cake and sprinkle with a bit of toasted coconut and chopped pecans. Then it can be for tea or a snack and not feel like such a heavy “dessert” type bread due to the frosting. Overall, a great recipe and thanks for sharing so much!

  3. Tracy

    May 20, 2021 at 7:36 pm

    5 stars
    Made this in my Bundt cake pan and all the yumminess was a delight to my taste buds!!! Nice change from banana bread! Thanks for sharing!

    Reply
    • angelakallison

      May 23, 2021 at 7:23 pm

      Thanks for the comment. So happy you loved it!

      Reply
    • Ann

      July 21, 2022 at 8:49 am

      I am making this today, but I don’t have bananas so I’m trying it with applesauce and cut back the oil a little since the applesauce is a little thinner (I think). But here’s my question, how long should I leave it in the pan cooling before I turn it out on a rack to cool completely? Or should it cool completely in the pan? I’ll do what I think will work, but that would be a nice add in the instructions. I’ll post again when we try the bread — the batter tasted great! A tad of cinnamon from the applesauce.

      Reply
      • Angela Allison

        July 22, 2022 at 7:57 am

        Hope this worked out for you! I usually cool the bread in the pan for 10-15 minutes, then turn it out onto a cooling rack to cool completely before adding the frosting.

  4. Candee

    April 17, 2021 at 11:14 am

    Wondering what size your bananas were. The ones we usually have are small to medium…any idea what the measurement would be in cups? I’m thinking if you are using large bananas I would need to use 4 or more of mine.

    Reply
    • angelakallison

      April 18, 2021 at 9:22 am

      I use medium bananas. The total mashed bananas should yield about a cup of mash total.

      Reply
      • Candee

        February 06, 2022 at 12:09 pm

        Thanks for this info!

  5. Gloria Eberhart

    December 09, 2020 at 11:59 am

    Is fresh pineapple recommended or is canned diced pineapple OK?

    Reply
    • angelakallison

      December 09, 2020 at 1:55 pm

      Canned pineapple works! Just be sure to drain it first. Enjoy!

      Reply
  6. Donna

    May 20, 2020 at 5:50 am

    5 stars
    An 8×4 or 9×5 loaf pan??

    Reply
    • angelakallison

      May 20, 2020 at 5:52 am

      I would use a 9 x 5 inch pan if you have one. You could go 8 x 4, but it will take longer to bake.

      Reply
  7. Joan Thomas

    December 05, 2019 at 1:50 pm

    Could you bake this recipe in small loaf pans. Maybe mini-loafs?

    Reply
    • angelakallison

      December 05, 2019 at 2:48 pm

      Yes, absolutely! Just fill the loaf pans about 2/3rds full and bake for a shorter amount of time. Check for doneness using a toothpick. Let me know how it turns out.

      Reply
  8. Pat

    November 04, 2019 at 1:30 pm

    my family hates coconut, can i leave it out ?

    Reply
    • angelakallison

      November 04, 2019 at 2:30 pm

      Absolutely! This recipe works without the coconut as well. Comment and let me know how it goes…

      Reply
  9. Natalie

    October 21, 2019 at 9:32 pm

    5 stars
    Looks so delicious and perfect for the season! Can’t wait to try this recipe ♥

    Reply
  10. Ginny

    October 13, 2019 at 10:02 am

    5 stars
    This is really a delicious variation on the large hummingbird cake. It’s so easy to make with those tropical additions.

    Reply
  11. Heidy L. McCallum

    October 13, 2019 at 8:42 am

    5 stars
    Humming Bird Cake is one of my favorite Southern recipes–so I am betting your bread is going to be a sure-fire hit with me and the kids.

    Reply
  12. Andrea Metlika

    October 13, 2019 at 8:36 am

    5 stars
    This looks absolutely delicious and I love all the different flavors in it.

    Reply
  13. Dannii

    October 13, 2019 at 7:59 am

    5 stars
    That frosting looks amazing. I would eat it out of the bowl.

    Reply
  14. Krissy Allori

    October 13, 2019 at 7:06 am

    5 stars
    This cake was DIVINE! I loved all the flavor in each bite!

    Reply

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Angela Allison from This Delicious House.

Hi there, I'm Angela!

I’m a wife, mother of three, and lover of simple and delicious make-ahead food!

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