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!
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.