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This tropical-inspired hummingbird bread brings together the perfect marriage of banana, pineapple, and coconut in a moist, decadent loaf topped with cinnamon cream cheese frosting. The recipe originated in the Southern United States and has been my go-to when I want to transform ordinary bananas into something extraordinary that always impresses guests.
I first made this bread for a family gathering when I had too many bananas about to go bad. My sister-in-law requested the recipe before she even finished her first slice, and now it's become our unofficial celebration bread for birthdays and holidays.
Ingredients
- Ripe bananas: provide natural sweetness and moisture that makes this bread incredibly soft
- Pineapple: adds tropical flavor and juicy bursts throughout the bread
- Shredded coconut: contributes subtle texture and enhances the tropical profile
- Pecans: bring necessary crunch and nutty depth to balance the sweetness
- Cream cheese frosting with cinnamon: transforms this from a simple bread to a dessert-worthy treat
Step-by-Step Instructions
- Prepare the oven and pan:
- Preheat your oven to 350 degrees Fahrenheit and thoroughly coat a 9x5 loaf pan with nonstick cooking spray. Make sure to get the corners well for easy removal later.
- Create the wet mixture:
- In a large mixing bowl, combine the mashed bananas, white sugar, brown sugar, egg, and oil. Beat with a handheld mixer for about 2 minutes until the mixture becomes smooth and well incorporated. The brown sugar adds moisture and a caramel note to complement the fruit.
- Incorporate dry ingredients:
- Add the flour, baking powder, baking soda, and salt to your wet ingredients. Mix on low speed just until combined, being careful not to overmix which can make your bread tough. The batter should be thick but still pourable at this stage.
- Fold in tropical mix-ins:
- Gently fold in the shredded coconut, diced pineapple, and chopped pecans using a rubber spatula. Make sure the pineapple has been well drained and patted dry to prevent excess moisture. Distribute the mix-ins evenly throughout the batter with about 10-12 gentle folds.
- Bake to perfection:
- Pour the finished batter into your prepared loaf pan, smoothing the top with a spatula. Bake for 55-60 minutes, checking for doneness by inserting a toothpick into the center. When it comes out clean or with a few moist crumbs, your bread is ready. Allow to cool in the pan for 10 minutes before transferring to a wire rack.
- Prepare cream cheese frosting:
- While the bread cools completely, beat softened cream cheese and butter in a medium bowl until light and fluffy, about 2-3 minutes. Add powdered sugar, vanilla extract, and cinnamon, then beat until smooth and spreadable. The cinnamon adds warmth that perfectly complements the tropical flavors.
- Finish and garnish:
- Once the bread has cooled completely, spread the frosting evenly over the top. Sprinkle with the remaining chopped pecans, pressing them gently into the frosting to adhere. For the best flavor, let the frosted bread sit for 30 minutes before slicing.
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The first time I brought this bread to my mother-in-law's house, she immediately recognized it as similar to a cake her grandmother used to make. We spent the afternoon looking through her recipe cards and found a handwritten version from the 1960s. Our family now considers this bread part of our shared heritage, connecting generations through food.
Storage Tips
This hummingbird bread stays fresh at room temperature for up to 2 days when stored in an airtight container. For longer storage, refrigerate for up to 5 days. The cream cheese frosting makes refrigeration necessary after the second day. I usually slice the entire loaf and place parchment paper between slices before storing, making it easy to grab a single piece when the craving hits.
Substitution Options
If you're out of certain ingredients, this forgiving recipe allows for several substitutions. Applesauce can replace oil for a lighter version. Walnuts work beautifully in place of pecans. For a dairy-free frosting, coconut cream can substitute for cream cheese with a bit of lemon juice added for tang. I've even used crushed pineapple when I didn't have fresh or chunks available.
Serving Suggestions
While delicious on its own, this bread reaches new heights when slightly warmed and served with a scoop of vanilla ice cream or a dollop of whipped cream. For brunch, serve with tropical fruits and a hot cup of coffee. I love cutting it into small cubes for a dessert charcuterie board where guests can sample multiple treats.
The History Behind Hummingbird Bread
Hummingbird cake originated in Jamaica in the 1960s before making its way to the American South, where it became a staple at potlucks and family gatherings. Originally called "Doctor Bird Cake" after Jamaica's national bird, the recipe was transformed into numerous variations including this convenient bread version. The name comes from the idea that the sweet treat attracts people just as nectar attracts hummingbirds.
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Frequently Asked Questions
- → What makes this Hummingbird Bread special?
Hummingbird Bread combines the tropical flavors of banana, pineapple and coconut with pecans in one delicious loaf. It's topped with cinnamon cream cheese frosting for a sweet-tangy finish that elevates it beyond ordinary banana bread.
- → Can I make this bread without the frosting?
Yes! While the cinnamon cream cheese frosting adds lovely flavor, the bread itself is deliciously moist and sweet on its own. You can enjoy it unfrosted for a less sweet breakfast option.
- → How should I store Hummingbird Bread?
Because of the cream cheese frosting, store this bread in an airtight container in the refrigerator for up to 5 days. You can also freeze unfrosted bread tightly wrapped for up to 3 months.
- → Why do I need to pat the pineapple dry?
Patting the pineapple dry removes excess moisture that could make the bread soggy. This step ensures the perfect texture while still maintaining the delicious pineapple flavor throughout the loaf.
- → Can I use different nuts in this bread?
Absolutely! While pecans are traditional in Hummingbird Bread, you can substitute walnuts or even macadamia nuts for a different flavor profile. You can also omit nuts entirely for a nut-free version.
- → What's the origin of Hummingbird Bread?
Hummingbird Bread is adapted from the classic Southern Hummingbird Cake, which originated in Jamaica before becoming popular in the American South. The combination of bananas, pineapple and warm spices is said to be sweet enough to attract hummingbirds.