Welcome, dear friends! Thank you for joining me in my kitchen today—you’re just in time for a tropical twist that’s bursting with flavor and sunshine. After a few taste tests (and a few too many crumbs), I can confidently say this Hummingbird Bread with Cream Cheese Frosting is a slice of paradise. Don’t forget to subscribe for more delicious recipes by email!
🥥 Overview of Recipe Content
This isn’t your average banana bread—say hello to a crowd favorite! Hummingbird Bread is cozy enough for brunch, festive enough for dessert, and delightfully simple for everyday baking. You’ll adore how the caramel-sweet bananas combine with juicy pineapple, crunchy pecans, and a whisper of cinnamon. Finished off with creamy frosting, this loaf is heaven with every bite.
- What it tastes like: Sweet, moist, tropical with a gentle warm spice kick.
- Why you’ll love it: It’s tender, flavor-packed, and leftovers magically disappear fast!
- Health note: Banana and pineapple bring vitamins and natural sweetness.
- Seasonal relevance: Bright and vibrant for spring/summer brunches, yet comforting in fall baking.
Ingredients:
- 115 g (½ cup) unsalted butter, softened
- 150 g (¾ cup) granulated sugar
- 50 g (¼ cup) brown sugar
- 2 large eggs, room temp
- 315 g (2½ cups) all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
(Scroll down for full list with frosting, pineapple, coconut, and pecans!)
Tools needed:
- 9×5″ loaf pan
- Mixing bowls
- Hand or stand mixer
- Measuring cups & spoons
- Spatula & cooling rack
Substitutions & additions:
- Swap pecans with walnuts or almonds.
- For a gluten-free option, use 1:1 GF flour.
- Add ½ tsp nutmeg or allspice for extra warmth.
- Greek yogurt instead of sour cream in frosting for a tangy twist.
How to Make Hummingbird Bread with Cream Cheese Frosting
- Preheat & Prep:
Preheat your oven to 175°C (350°F). Grease and line your loaf pan with parchment paper—trust me, it makes slicing a breeze. - Cream Butter & Sugars:
In a bowl, beat the butter with granulated and brown sugar until light and fluffy. The kitchen will fill with the sweet promise of what’s to come! - Add Eggs:
Beat in eggs, one at a time, scraping down sides. It’s when the batter starts to feel a little magical. - Combine Dry Ingredients:
In another bowl, sift together the flour, baking soda, salt, and cinnamon. - Beat Wet Ingredients & Mix-ins:
Stir the dry mixture into the butter mixture until almost combined. Then gently fold in:- 2 ripe bananas (mashed),
- 150 g (about ½ cup) crushed pineapple (with juice),
- 80 g (¾ cup) shredded coconut,
- 80 g (½ cup) chopped pecans.
- Bake:
Spread batter into the prepared pan and bake for 55–60 minutes or until a toothpick comes out clean. You’ll know it’s done when the loaf springs back slightly and smells, well—tropical! - Cool:
Cool the bread in the pan for 15 minutes, then transfer to a wire rack to cool completely. Don’t skip this, your frosting depends on it!
Cream Cheese Frosting
- 110 g cream cheese (room temp)
- 30 g (2 tbsp) unsalted butter
- 120 g icing sugar
- 1 tsp vanilla extract
Beat cream cheese and butter until smooth. Add vanilla. Gradually beat in icing sugar until fluffy and luscious.
Frosting it:
Spread the frosting generously over the cooled loaf and sprinkle with extra chopped pecans. Smiles are guaranteed.
What to Serve with Hummingbird Bread
Serve slices with a cup of vanilla latte or a tall glass of iced herbal tea. For brunch, add fresh fruit like mango slices or berries. Hosting? Pair with a light fruit salad and a dollop of whipped cream for a refreshing spread.
Tips for Making It Perfect
- Bananas matter: Use very ripe ones—they sweeten and tenderize.
- Keep pineapple juice: It’s key for extra moisture.
- Don’t overmix: Blend until just combined to keep the bread tender.
- Cool completely: Frosting will melt on a warm loaf—delicious, yes, but sloppy!
- Prep ahead: Bake the loaf a day before; frost just before serving.
Storage Instructions
- Room temperature: Store in an airtight container for up to 3 days.
- Fridge: Keeps up to 5 days—bring back to room temp before serving.
- Freezer: Wrap unfrosted slices in foil/bags for up to 3 months. Thaw overnight and frost before serving.
General Information
Hummingbird Cake has Jamaican roots, originally known as “Doctor Bird Cake” after Jamaica’s national bird. The bread version is a classic American twist—tropical flavors, quick to bake, and perfect for gifting or brunch. A family favorite of mine, this loaf always brings smiles!
Frequently Asked Questions
Q: Can I use oil instead of butter?
A: Yes! Use 115 ml (½ cup) neutral oil and whisk with the sugars.
Q: Can I bake as muffins?
A: Absolutely! Use paper-lined muffin tin and bake for 18–22 minutes.
Q: Is it okay to leave out coconut?
A: Sure—just increase pineapple by 50 g (¼ cup) to keep balance.
Q: How thick should frosting be?
A: It should be spreadable yet firm—if too runny, chill it for 10 minutes.
Q: Can the bread be nut-free?
A: Yes, omit pecans or shuffle in seeds like pumpkin seeds instead.
Conclusion
This bright and joyful Hummingbird Bread with Cream Cheese Frosting is a party in every slice—moist, flavorful, and oh-so-irresistible. If you love this, you’ll adore my Lemon Blueberry Quick Bread, Classic Banana Bread, and Coconut Pineapple Muffins. Thanks a million for letting me share this tropical treat—can’t wait to bake with you again soon!
Interactive Elements
I’d love to hear your thoughts—leave a comment or review below! Snap a photo, pin it, and tag me on Pinterest @poulefrecipe. Can’t wait to see your creations 🌴💕
Nutritional Information (per 1 slice of 12)
| Nutrient | Amount |
|---|---|
| Calories | ~340 kcal |
| Carbs | 45 g |
| Protein | 4 g |
| Fat | 17 g |
| Fiber | 2 g |
| Sugar | 27 g |
Vibrant, Irresistible Hummingbird Bread with Cream Cheese Frosting
- Total Time: 1 hour 15 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
A moist, tropical quick bread made with ripe bananas, crushed pineapple, coconut, and pecans, finished with fluffy cream cheese frosting. It’s like banana bread’s island cousin—rich, comforting, and just sweet enough to make you smile.
Ingredients
For the Bread:
115 g (½ cup) unsalted butter, softened
150 g (¾ cup) granulated sugar
50 g (¼ cup) brown sugar
2 large eggs
315 g (2½ cups) all-purpose flour
1 tsp baking soda
¼ tsp salt
1 tsp ground cinnamon
2 ripe bananas, mashed
150 g (½ cup) crushed pineapple (with juice)
80 g (¾ cup) shredded coconut
80 g (½ cup) chopped pecans
For the Cream Cheese Frosting:
110 g cream cheese (room temp)
30 g (2 tbsp) unsalted butter
120 g (1 cup) icing sugar
1 tsp vanilla extract
Instructions
Preheat oven to 175°C (350°F). Grease and line a 9×5″ loaf pan.
In a large bowl, cream butter with both sugars until fluffy.
Beat in eggs one at a time, mixing well.
In a separate bowl, whisk flour, baking soda, salt, and cinnamon.
Add dry ingredients to the butter mixture, stirring until just combined.
Fold in mashed bananas, pineapple (with juice), coconut, and pecans.
Pour batter into prepared pan. Bake for 55–60 minutes or until a toothpick comes out clean.
Cool loaf in pan 15 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat cream cheese and butter until smooth. Add vanilla, then icing sugar. Mix until fluffy.
Spread frosting over cooled loaf. Top with extra chopped pecans if desired.
Notes
Use extra-ripe bananas for the best flavor and texture.
Keep the pineapple juice—it adds crucial moisture!
For easier slicing, refrigerate the frosted loaf for 20 minutes before serving.
This loaf freezes beautifully (unfrosted).
- Prep Time: 20
- Cook Time: 55
- Category: Breakfast
- Method: Baked
- Cuisine: American
