Description
This Southern-inspired Hummingbird Bread combines the tropical flavors of banana and pineapple with warm cinnamon and crunchy nuts, topped with a luscious cinnamon cream cheese frosting. Perfect for breakfast, dessert, or a sweet snack, this loaf is moist, flavorful, and irresistibly comforting.
Ingredients
Scale
For the Bread
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup plain Greek yogurt or sour cream
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 bananas)
- 1/2 cup crushed pineapple (drained)
- 1/2 cup chopped pecans or walnuts
- 1/2 cup shredded coconut (optional)
For the Frosting
- 4 ounces cream cheese (softened)
- 2 tablespoons unsalted butter (softened)
- 1 cup powdered sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons milk (to adjust consistency)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly to prevent sticking and set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, salt, and ground cinnamon. This ensures even distribution of flavors and leavening agents.
- Combine Wet Ingredients: In a separate bowl, beat the eggs until light. Stir in the vegetable oil, plain Greek yogurt, and vanilla extract, mixing well to combine all wet elements smoothly.
- Add Fruits: Fold in the mashed ripe bananas and the drained crushed pineapple to the wet mixture, adding moisture and sweetness.
- Combine Wet and Dry: Slowly add the wet ingredients into the dry ingredients, mixing gently just until the batter is combined to avoid overmixing, which can toughen the bread.
- Incorporate Nuts and Coconut: Fold in the chopped pecans or walnuts and the shredded coconut if using, which add texture and flavor complexity.
- Bake the Bread: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted into the center comes out clean. This step ensures the bread is fully cooked but remains moist.
- Cool the Bread: Allow the bread to cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely. Cooling is crucial before frosting to prevent melting.
- Make the Frosting: Beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add powdered sugar, ground cinnamon, and vanilla extract, continuing to beat until fluffy. Adjust consistency with 1 to 2 tablespoons of milk as needed for spreadability.
- Frost and Serve: Once the bread has fully cooled, spread the cinnamon cream cheese frosting evenly over the top. Slice into 10 portions and serve fresh, enjoying the harmonious blend of sweet, spiced, and creamy flavors.
Notes
- This bread stores well in the refrigerator for up to 5 days when kept in an airtight container.
- For enhanced flavor and crunch, toast the nuts lightly before adding them to the batter.
- To make portable muffins, pour the batter into muffin tins and bake at 350°F (175°C) for 20–22 minutes.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: Southern-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 27g
- Sodium: 240mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
