Thank you for stopping by—you’ve just found a tropical gem with our Hummingbird Bread recipe! I’m thrilled to share this delight that’ll make your kitchen smell like paradise. Want more irresistible recipes like this? Subscribe by email and never miss a flavor-packed moment!
Overview of Recipe Content
What This Recipe Is
This Hummingbird Bread is like banana bread on vacation—it’s bursting with bananas, crushed pineapple, coconut, and pecans, topped with dreamy cream cheese frosting. The perfect cozy brunch treat or a dessert that feels like sunshine.
Why You’ll Love It
Sweet, fruity, and nutty, with a tender crumb and that tangy frosting finish. Perfect for family gatherings, potlucks, or just elevating your breakfast. Plus, bananas and pineapple add natural sweetness and moisture, with a punch of vitamin C and fiber.
What It Tastes Like
Expect luscious banana warmth, tropical pineapple zing, toasty coconut, and crunchy pecans—balanced by smooth, slightly tangy frosting. Sensory bliss!
When to Serve
Ideal for Mother’s Day brunch, a spring picnic, or an indulgent dessert. Super versatile!
Ingredients
- 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
- 3 overripe bananas, mashed (about 300 g)
- 200 g (7 oz) crushed pineapple, drained
- 80 g (¾ cup) sweetened shredded coconut
- 100 g (¾ cup) chopped pecans
For the Cream Cheese Frosting
- 225 g cream cheese, room temp
- 60 g (¼ cup) unsalted butter, softened
- 240 g (2 cups) powdered sugar
- ½ tsp vanilla extract
Tools Needed
- 9×5″ loaf pan
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Cooling rack
Substitutions & Additions
- Swap pecans with walnuts or omit nuts for nut-free
- Use Greek yogurt instead of crushed pineapple if preferred
- Add ½ tsp nutmeg or a pinch of cloves for warm spice depth
How to Make Hummingbird Bread
Step 1: Preheat & Prep
Preheat oven to 175 °C (350 °F). Grease and line your loaf pan—this is key so the bread releases easily once cooled.
Step 2: Cream Butter & Sugars
In a bowl, beat butter with granulated and brown sugar until light and fluffy—about 3 minutes. I always sneak a little lick—it’s sooo good!
Step 3: Add Eggs
Beat in eggs one at a time, praising them silently—just kidding, but do mix well after each.
Step 4: Combine Dry Ingredients
Whisk flour, baking soda, salt, and cinnamon in separate bowl.
Step 5: Mix Wet & Dry
Alternate adding dry mixture and mashed bananas to creamed mixture until just combined. Don’t overmix—gentle folds keep it tender.
Step 6: Fold in Pineapple, Coconut & Pecans
Gently stir in crushed pineapple, coconut, and pecans. Your batter is officially tropical.
Step 7: Bake
Pour into pan and bake 60–70 minutes. When a toothpick comes out clean with a few moist crumbs, it’s ready. Let it cool 10 minutes in pan, then fully on a rack.
Step 8: Frost It
Beat cream cheese and butter until smooth. Add powdered sugar and vanilla; mix until creamy. Frost cooled bread generously, edge to edge.
What to Serve with Hummingbird Bread
- A cup of strong coffee or chai
- Tropical fruit salad or mango salsa
- Whipped cream and berries on the side
Tips for Making It Perfect
- Use overripe bananas (spotted skins = flavor!)
- Drain pineapple very well to maintain texture
- Don’t overmix to avoid dense bread
- Let bread cool completely before frosting to avoid melty frosting
Storage Instructions
- At room temp: Keep in airtight container for up to 3 days.
- Refrigerate: Up to 5 days—bring to room temp before serving.
- Freezing: Freeze unfrosted bread (wrapped) for up to 3 months. Thaw overnight, then frost fresh.
General Information
Inspired by Jamaica’s beloved hummingbird cake, this bread puts a tropical spin on banana bread classics. It’s full of nostalgia and sunshine, perfect for seasonal celebrations or anytime you need a mood boost!
Frequently Asked Questions
Q: Can I make mini loaves or muffins?
A: Yes! Bake mini loaves or muffins for ~25–30 minutes. Watch closely to avoid drying.
Q: Can I omit frosting?
A: Sure! It’s flavorful enough solo, but the frosting adds that special tangy touch.
Q: Can I use Greek yogurt instead of pineapple?
A: Yes—but the pineapple adds that tropical zing and moisture.
Q: Nut-free version suggestions?
A: Just omit pecans—maybe add 1 tsp vanilla to keep richness.
Q: Can I make ahead?
A: Bake the day before and frost just before serving for the freshest taste.
Q: How thick is each slice?
A: We cut about 1″ thick slices; perfect balance of moist bread and sweet frosting.
Conclusion
This Hummingbird Bread is a slice of paradise—moist, flavorful, and topped with creamy tang. If you love tropical treats, check out my delicious:
Let the sunshine in! 🌞 Share your photos on Pinterest or tag me on Instagram—I can’t wait to see your creations.
Interactive Elements
I’d love your thoughts—leave a review or comment below! Snap a pic, pin it to Pinterest, or tag @poulefrecipe on social media.
Nutritional Information (per slice, 12 total)
| Calories | Fat | Sat Fat | Carbs | Sugar | Fiber | Protein |
|---|---|---|---|---|---|---|
| 320 kcal | 16 g | 8 g | 38 g | 22 g | 2 g | 5 g |
Delightfully Tropical Hummingbird Bread with Cream Cheese Frosting 🌴
- Total Time: 85 minutes
- Yield: 1 loaf (12 slices) 1x
Description
A tropical banana bread upgraded with pineapple, coconut, and pecans, topped with velvety cream cheese frosting. Moist, rich, and perfect for breakfast or dessert!
Ingredients
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
3 overripe bananas, mashed (about 300 g)
200 g (7 oz) crushed pineapple, drained
80 g (¾ cup) sweetened shredded coconut
100 g (¾ cup) chopped pecans
For the Cream Cheese Frosting:
225 g cream cheese, room temperature
60 g (¼ cup) unsalted butter, softened
240 g (2 cups) powdered sugar
½ tsp vanilla extract
Instructions
1. Preheat oven to 175°C (350°F) and grease a 9×5″ loaf pan.
2. In a large bowl, cream butter with both sugars until light and fluffy.
3. Add eggs one at a time, mixing well after each addition.
4. In another bowl, whisk flour, baking soda, salt, and cinnamon.
5. Add dry ingredients and mashed bananas alternately to creamed mixture.
6. Fold in crushed pineapple, coconut, and chopped pecans gently.
7. Pour into the prepared loaf pan and smooth the top.
8. Bake for 60–70 minutes, or until a toothpick comes out clean.
9. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
10. For the frosting, beat cream cheese and butter until smooth.
11. Add powdered sugar and vanilla extract; beat until creamy.
12. Frost completely cooled bread and serve.
Notes
Make sure to use very ripe bananas for best flavor and texture.
Drain the pineapple thoroughly to avoid soggy batter.
Let the bread cool fully before adding the frosting.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22
- Sodium: 150
- Fat: 16
- Saturated Fat: 8
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 2
- Protein: 5
- Cholesterol: 45
