Hummingbird Bread with Heavenly Cinnamon Cream Cheese Frosting


 


  • 2 cups all-purpose flour

  • 1 tsp baking soda

  • ½ tsp salt

  • 1 tsp ground cinnamon

  • ½ tsp nutmeg (optional but amazing!)

  • 3 ripe bananas, mashed (about 1 ½ cups)

  • ½ cup crushed pineapple, drained

  • ½ cup granulated sugar

  • ½ cup brown sugar

  • 2 large eggs

  • ½ cup vegetable oil (or melted coconut oil)

  • ¼ cup buttermilk (or milk + ½ tbsp vinegar)

  • 1 tsp vanilla extract

  • ½ cup chopped pecans or walnuts

For the Cinnamon Cream Cheese Frosting:

  • 8 oz cream cheese, softened

  • ¼ cup unsalted butter, softened

  • 2 cups powdered sugar

  • 1 tsp vanilla extract

  • 1 tsp ground cinnamon

  • Pinch of salt

👩‍🍳 Step-by-Step Instructions

1️⃣ Make the Bread:

  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper.

  2. In a large bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.

  3. In another bowl, mix mashed bananas, pineapple, sugars, eggs, oil, buttermilk, and vanilla until smooth.

  4. Gently fold wet ingredients into dry ingredients—don’t overmix! Stir in pecans.

  5. Pour batter into the loaf pan and bake for 50-60 minutes, or until a toothpick comes out clean.

  6. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

2️⃣ Make the Frosting:

  1. Beat cream cheese and butter until smooth.

  2. Gradually add powdered sugar, vanilla, cinnamon, and salt, mixing until creamy.

  3. Spread generously over cooled bread.

💡 Pro Tips for the Best Hummingbird Bread

🔸 Use VERY ripe bananas – The spottier, the sweeter!
🔸 Don’t skip draining the pineapple – Excess liquid can make the bread soggy.
🔸 Toast the nuts – For deeper flavor, toast pecans before adding.
🔸 Want muffins instead? Bake at 375°F for 20-25 mins!

🍽️ Serving Suggestions

✨ Brunch Star – Pair with coffee or mimosas.
✨ Dessert Upgrade – Serve with vanilla ice cream.
✨ Gift-Worthy – Wrap in parchment & tie with twine for a sweet present.

🤔 FAQ – Your Questions Answered!

Q: Can I make this without nuts?
A: Yes! Just omit them or swap with shredded coconut.

Q: How long does it last?
A: 3 days at room temp (covered) or 5 days refrigerated.

Q: Can I freeze it?
A: Yes! Freeze unfrosted for up to 3 months. Thaw & frost before serving.

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