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.
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.