Description
This moist hummingbird bread combines ripe bananas, crushed pineapple, warm cinnamon, and crunchy pecans in a tender tropical-inspired loaf. A smooth, tangy cream cheese frosting adds a rich finish, making it perfect for dessert, celebrations, or a cozy homemade treat.
Ingredients
Scale
- 2 ripe bananas, mashed
- 1 cup crushed pineapple, drained
- 1 cup chopped pecans or walnuts
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 teaspoon milk or cream, if needed
Instructions
- Preheat the oven to 350°F (175°C). Grease a standard loaf pan with butter or nonstick cooking spray.
- In a large bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt until evenly combined.
- In a separate bowl, beat together the eggs, vegetable oil, and granulated sugar until smooth.
- Add the mashed bananas, drained crushed pineapple, and vanilla extract to the wet ingredients. Stir until well combined.
- Gradually add the dry ingredients to the wet mixture. Stir gently with a spatula just until no dry flour remains.
- Fold the chopped pecans into the batter without overmixing.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack and cool completely.
- To prepare the frosting, beat the softened cream cheese and butter together until smooth and fluffy.
- Gradually add the powdered sugar, mixing well and scraping down the sides of the bowl as needed.
- Mix in the vanilla extract and a pinch of salt. Add a teaspoon of milk or cream if the frosting is too thick.
- Spread the cream cheese frosting evenly over the completely cooled bread.
- Garnish with additional chopped pecans, cinnamon, or shredded coconut if desired. Slice and serve.
Notes
- Use very ripe, brown-speckled bananas for the sweetest flavor and moistest texture.
- Drain the crushed pineapple before measuring to prevent the batter from becoming overly wet.
- Mix the batter only until combined because overmixing can produce a dense or tough loaf.
- Make sure the baking soda is fresh so the bread rises properly.
- Allow the loaf to cool completely before frosting so the cream cheese frosting does not melt.
- Store the frosted bread in an airtight container in the refrigerator for up to 5 days.
- For longer storage, wrap the unfrosted bread tightly and freeze it for up to 3 months.
- Walnuts, almonds, or hazelnuts may be substituted for the pecans.
- For a gluten-free version, use a suitable gluten-free all-purpose flour blend.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 36
- Sodium: 260
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 53
- Fiber: 3
- Protein: 4
- Cholesterol: 55