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.
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.
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.
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!
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.
- 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 Cream Cheese Frosting
- 3 ripe bananas, mashed
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 large egg
- 1/4 cup canola or vegetable oil
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sweetened shredded coconut
- 1/2 cup pineapple, diced and patted dry
- 1/2 cup chopped pecans
Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 1/4 cup butter, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/3 cup chopped pecans
- 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.
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