Hey there, friend! Let’s talk about something sweet, comforting, and downright delicious: Hummingbird Bread with Cream Cheese Frosting. Think of it as a tropical hug in loaf form—packed with ripe bananas, juicy pineapple, warm cinnamon, and crunchy pecans, all topped with a dreamy, tangy cream cheese frosting. It’s like a hummingbird cake but baked into a cozy, sliceable loaf that’s perfect for sharing (or hoarding, no judgment). This recipe is my go-to when I want to brighten up a weekend morning or impress friends at a casual brunch. I first stumbled across a version of it at a potluck years ago, and after a few tweaks, it’s become a staple in my kitchen. Whether you’re baking for a special occasion or just craving something sweet to pair with your coffee, this bread’s got you covered.
Why You’ll Love This Recipe
- Bursting with flavor: The combo of bananas, pineapple, and cinnamon creates a sweet, tropical vibe with a hint of spice that’s pure comfort.
- Super easy to make: No fancy equipment or pro baking skills needed—just a bowl, a whisk, and a loaf pan.
- Crowd-pleaser: From kids to picky eaters to dessert snobs, everyone loves a slice of this moist, flavorful bread.
- Versatile: Serve it for breakfast, dessert, or a midday snack. It’s even better the next day!
- Customizable: Swap pecans for walnuts, skip the frosting for a lighter option, or add coconut for extra flair.
- Make-ahead magic: Bake it a day in advance, and the flavors meld beautifully. Plus, it freezes like a dream.
- Feels special, but it’s simple: It looks and tastes like you worked hard, but it comes together in under an hour.
Ingredients You’ll Need
- Ripe bananas: The spottier, the better—they add natural sweetness and moisture.
- Crushed pineapple: Use canned for convenience; it brings that tropical zing. Don’t drain it!
- All-purpose flour: The backbone of the bread; no need for anything fancy.
- Sugar: A mix of granulated and brown sugar for sweetness and a touch of caramel depth.
- Eggs: They bind everything together and keep the bread tender.
- Vegetable oil: Keeps the loaf moist for days. Canola oil works too!
- Pecans: Chopped for crunch—toast them first for extra flavor (optional but worth it).
- Cinnamon: Adds warm, cozy vibes. Don’t skip this!
- Cream cheese: For the frosting—softened is key for a smooth spread.
- Powdered sugar: Makes the frosting sweet and spreadable.
- Vanilla extract: A splash for both the bread and frosting to boost flavor.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Preheat and Prep
Get your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. I like to line it with parchment paper for easy removal—just leave some overhang for handles. Grab two bowls: one for wet ingredients, one for dry. Having everything ready makes this a breeze.
Pro tip: If you’re toasting pecans, spread them on a baking sheet and pop them in the oven for 5–7 minutes while it preheats. Let them cool before chopping.
Step 2: Mix the Dry Ingredients
In your dry ingredient bowl, whisk together 2 cups of all-purpose flour, 1 tsp baking soda, ½ tsp salt, and 1 tsp ground cinnamon. This combo gives the bread structure and that warm, spiced flavor. Make sure there are no lumps—give it a good stir.
Note: If you’re out of cinnamon, a pinch of nutmeg or allspice can work, but cinnamon’s the star here.
Step 3: Mash and Mix the Wet Ingredients
In your wet ingredient bowl, mash 2 large ripe bananas (about 1 cup) until smooth. Add ¾ cup granulated sugar, ¼ cup brown sugar, ½ cup vegetable oil, 2 large eggs, 1 tsp vanilla extract, and ¾ cup crushed pineapple (with juice). Whisk until everything’s well combined. The pineapple juice keeps the bread extra moist, so don’t drain it!
Heads-up: Overmixing can make the bread dense, so just mix until it’s smooth.
Step 4: Combine and Add Pecans
Pour the wet ingredients into the dry and stir gently with a spatula until just combined—no need for a mixer here. Fold in ¾ cup chopped pecans for that perfect crunch. The batter will be thick but pourable.
Trick: If you want a smoother texture, you can skip the pecans or chop them super fine.
Step 5: Bake It Up
Pour the batter into your prepared loaf pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too fast, tent it with foil after 45 minutes. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Check this: Ovens vary, so start checking at 55 minutes to avoid overbaking.
Step 6: Whip Up the Frosting
While the bread cools, make the frosting. In a medium bowl, beat 4 oz softened cream cheese with ¼ cup softened butter until smooth. Gradually add 1 cup powdered sugar and ½ tsp vanilla extract, beating until fluffy. Spread it over the cooled bread for that classic hummingbird touch.
Tip: If you like a thicker frosting, add a bit more powdered sugar, but don’t go overboard—it’s meant to be tangy, not overly sweet.
Step 7: Slice and Serve
Once frosted, slice the bread and serve. It’s amazing warm, but the flavors deepen if you let it sit for a few hours. Store any leftovers (if you have any!) in the fridge because of the frosting.
Serving idea: A sprinkle of extra chopped pecans on the frosting makes it look extra pretty.
Helpful Tips
- Meal prep it: Bake the bread on Sunday, and you’ve got breakfast or snacks for the week. Wrap individual slices in plastic wrap for grab-and-go ease.
- Storing leftovers: Keep the frosted bread in an airtight container in the fridge for up to 5 days. Unfrosted loaves can stay at room temp for 2–3 days.
- Freezing: Wrap the unfrosted loaf tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge and frost before serving.
- Reheating: For that fresh-baked vibe, warm a slice in the microwave for 10–15 seconds. If the frosting melts a bit, it’s still delicious!
- Pairings: Serve with coffee or chai for breakfast, or pair with a scoop of vanilla ice cream for dessert. A side of fresh fruit like berries or mango complements the tropical flavors.
- Creative twists:
- Add ½ cup shredded coconut to the batter for extra texture.
- Swap pecans for walnuts or almonds, or skip nuts for a nut-free version.
- For a lighter option, skip the frosting and dust with powdered sugar.
- Want a zesty kick? Add a teaspoon of orange zest to the frosting.
- Make it festive: Drizzle with a little caramel sauce or sprinkle with edible gold dust for holiday gatherings.
Frequently Asked Questions (FAQs)
Can I make this ahead of time?
Absolutely! Bake the bread a day in advance and store it (unfrosted) at room temp. Frost it the day you serve for maximum freshness. The flavors get even better after a day.
Can I freeze this recipe?
Yes! Freeze the unfrosted loaf, wrapped tightly, for up to 3 months. Frost after thawing to avoid a soggy topping.
What if I don’t have crushed pineapple?
You can finely chop pineapple rings or use pineapple tidbits, but keep the juice. In a pinch, applesauce works, but it’ll taste less tropical.
Is this recipe good for meal prep?
Totally! Slice and wrap individual pieces for quick breakfasts or snacks. Store in the fridge if frosted, or at room temp if not.
How do I make it vegetarian/vegan?
The bread is already vegetarian. For vegan, swap eggs for flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and use vegan cream cheese and butter for the frosting.
This Hummingbird Bread is one of those recipes I find myself making at least once a month—especially when I’ve got overripe bananas staring at me. It’s such a cozy, crowd-pleasing treat, and I love serving it with a hot cup of coffee or slicing it up for friends at a casual get-together. My favorite trick is to make two loaves: one for now, one for the freezer. Give it a try and let me know how it turns out—I’d love to hear if you add your own spin, like coconut or a zesty frosting twist!
Hummingbird Bread with Cream Cheese Frosting
Ingredients
- For the Hummingbird Bread:
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ cup unsalted butter melted
- ¾ cup sugar
- ½ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup crushed pineapple drained
- 2 ripe bananas mashed
- ½ cup chopped pecans
- For the Cream Cheese Frosting:
- 4 oz cream cheese softened
- 2 tbsp unsalted butter softened
- 1 cup powdered sugar
- ½ tsp vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.,
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.,
- Combine wet ingredients: In a separate large bowl, mix the melted butter, sugar, brown sugar, eggs, and vanilla extract until smooth.,
- Add fruits: Stir in the crushed pineapple and mashed bananas until fully incorporated.,
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.,
- Add pecans and bake: Fold in the chopped pecans. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.,
- Cool the bread: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.,
- Make the frosting: In a medium bowl, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.,
- Frost and serve: Spread the cream cheese frosting evenly over the cooled bread. Slice and enjoy!,
Notes
- Ensure the pineapple is well-drained to avoid excess moisture in the batter.
- You can toast the pecans beforehand for enhanced flavor.
- This bread stores well in the fridge for up to 4 days. Bring to room temperature before serving.
