Delicious and moist Hummingbird Bread made with pineapple, coconut, bananas, and pecans.
Keyword Hummingbird Bread
Prep Time 10minutes
Cook Time 1hour
Cooling Time 30minutes
Total Time 1hour10minutes
1/4cupcanola or vegetable oil
1 teaspoonbaking powder
1/2cupsweetened shredded coconut
1/2cuppineapple, diced and patted dry
Cream Cheese Frosting
4ouncescream cheese, softened
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.
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.
Recipe courtesy of This Delicious House. Sign up for more recipes today at https://thisdelicioushouse.com