Why Make This Recipe

Hummingbird Bread is a delightful treat that brings together sweet and tropical flavors, making it perfect for breakfast or a snack. The combination of bananas, pineapple, and nuts creates a rich texture and a flavor that will remind you of a warm island breeze. Topped with heavenly cinnamon cream cheese frosting, this bread is not just delicious but also a great way to use up ripe bananas. Whether you’re looking to impress guests or enjoy a cozy afternoon at home, this recipe is sure to bring smiles to everyone’s face.

How to Make Hummingbird Bread

Ingredients

• 3 ripe bananas, mashed
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1/3 cup vegetable oil
• 1/4 cup buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup crushed pineapple, drained
• 1/2 cup chopped walnuts or pecans
• 1/2 cup dried shredded coconut

Directions

1. Preheat the oven to 350°F (175°C). Grease a loaf pan.
2. In a large mixing bowl, combine the mashed bananas, sugar, brown sugar, vegetable oil, buttermilk, eggs, and vanilla extract. Mix until well combined.
3. In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the crushed pineapple, nuts, and coconut.
6. Pour the batter into the prepared loaf pan.
7. Bake for 60-70 minutes or until a toothpick comes out clean.
8. Let cool in the pan for 10 minutes, then transfer to a wire rack.
9. For the frosting, beat together cream cheese, butter, powdered sugar, and cinnamon until smooth. Spread on cooled bread.

How to Serve Hummingbird Bread

Serve Hummingbird Bread warm or at room temperature. You can slice it and enjoy it plain or with a generous spread of cinnamon cream cheese frosting on top. It pairs wonderfully with a cup of coffee or tea, making it an excellent choice for brunch or dessert.

How to Store Hummingbird Bread

To store Hummingbird Bread, wrap it in plastic wrap or aluminum foil. Keep it at room temperature for up to three days. If you want to keep it fresh longer, you can place it in the fridge for up to a week. You can also freeze the bread for up to three months. Just make sure to wrap it well to protect it from freezer burn.

Tips to Make Hummingbird Bread

• Use very ripe bananas for the best flavor.
• Make sure to drain the crushed pineapple well to avoid adding too much moisture.
• You can substitute the nuts for chocolate chips if you prefer.
• For an extra touch, sprinkle some shredded coconut on top of the frosting before serving.

Variation

You can customize Hummingbird Bread by adding different mix-ins. Consider adding chopped dried fruits like cherries or raisins for additional flavor. You can also try using different nuts or even swapping coconut for nuts if you have allergies.

FAQs

Can I make Hummingbird Bread without eggs?
Yes! You can use flaxseed meal or applesauce as an egg substitute. Use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg.

What can I use instead of buttermilk?
If you don’t have buttermilk, you can use milk mixed with a little vinegar or lemon juice. Just let it sit for about 5 minutes before using.

Is Hummingbird Bread gluten-free?
To make this recipe gluten-free, use a gluten-free flour blend instead of all-purpose flour. Make sure to check that all other ingredients are also gluten-free.

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Hummingbird Bread

Hummingbird Bread is a delightful treat combining sweet and tropical flavors, perfect for breakfast or a snack, featuring bananas, pineapple, and nuts topped with cinnamon cream cheese frosting.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American, Tropical

Servings 12 servings

Calories 230 kcal

Ingredients

  

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon

Wet Ingredients

• 3 pieces ripe bananas, mashed Use very ripe bananas for the best flavor.
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1/3 cup vegetable oil
• 1/4 cup buttermilk Can substitute with milk mixed with vinegar or lemon juice.
• 2 large eggs Can substitute with flaxseed meal or applesauce.
• 1 teaspoon vanilla extract

Add-ins

• 1 cup crushed pineapple, drained Make sure to drain well to avoid adding too much moisture.
• 1/2 cup chopped walnuts or pecans Can substitute for chocolate chips if desired.
• 1/2 cup dried shredded coconut For an extra touch, sprinkle on top of frosting before serving.

Frosting

• 8 oz cream cheese
• 1/2 cup butter Softened.
• 2 cups powdered sugar
• 1 teaspoon ground cinnamon

Instructions

 

Preparation

• Preheat the oven to 350°F (175°C). Grease a loaf pan.
• In a large mixing bowl, combine the mashed bananas, sugar, brown sugar, vegetable oil, buttermilk, eggs, and vanilla extract. Mix until well combined.
• In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Fold in the crushed pineapple, nuts, and coconut.
• Pour the batter into the prepared loaf pan.

Baking

• Bake for 60-70 minutes or until a toothpick comes out clean.
• Let cool in the pan for 10 minutes, then transfer to a wire rack.

Frosting

• For the frosting, beat together cream cheese, butter, powdered sugar, and cinnamon until smooth. Spread on cooled bread.

Notes

Serve Hummingbird Bread warm or at room temperature. Pairs well with coffee or tea. Wrap in plastic wrap or foil for storage at room temperature for up to three days, in the fridge for up to a week, or freeze for up to three months.

Keyword Banana Bread, Cinnamon Frosting, Hummingbird Bread, Quick Bread, Tropical Bread