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.
More Delicious Quick Bread Recipes
Hummingbird Bread with Cream Cheese Frosting
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.
Notes
- 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.
Curious about this recipe because of the name. Made it for the first time came out moist and delicious. Had my family taste it and they really enjoyed it. Will definitely make it again.
I made this for my husband and it was absolutely delicious!! He raved about it! Thanks for sharing!!
It is so good omg
I did add vainilla extract to the mix and a extra egg it is so good you must try it
Can frozen bananas be used
Yes! Just thaw them first.
thank you
Do I use all the liquid that comes out when they are thawed
We are allergic to nuts what can we use it it’s place also would GF flour work for this ?
Just omit the nuts altogether. GF flour works!
Made this today for the bake sale at the church. I made 2 it’s delicious! Thank you for sharing
Hi Penny. I’m so happy to hear you enjoyed it! 🙂
This looks devine BUT I hate banana bread…..could I sub the banana with something else please?
I am not a fan of pineapple can it be omitted?
yes
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!
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!
Thanks for the comment. So happy you loved it!
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.
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.
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.
I use medium bananas. The total mashed bananas should yield about a cup of mash total.
Thanks for this info!
Is fresh pineapple recommended or is canned diced pineapple OK?
Canned pineapple works! Just be sure to drain it first. Enjoy!
An 8×4 or 9×5 loaf pan??
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.
Could you bake this recipe in small loaf pans. Maybe mini-loafs?
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.
my family hates coconut, can i leave it out ?
Absolutely! This recipe works without the coconut as well. Comment and let me know how it goes…
Looks so delicious and perfect for the season! Can’t wait to try this recipe ♥
This is really a delicious variation on the large hummingbird cake. It’s so easy to make with those tropical additions.
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.
This looks absolutely delicious and I love all the different flavors in it.
That frosting looks amazing. I would eat it out of the bowl.
This cake was DIVINE! I loved all the flavor in each bite!