Hummingbird Banana Bread (Print Version)
# Ingredients:
→ Bread Base
01 -
3 ripe bananas, mashed
02 -
125g sugar
03 -
55g brown sugar
04 -
1 large egg
05 -
60ml canola or vegetable oil
→ Dry Ingredients
06 -
190g all-purpose flour
07 -
1 teaspoon baking powder
08 -
1 teaspoon baking soda
09 -
½ teaspoon salt
→ Mix-Ins
10 -
50g sweetened shredded coconut
11 -
80g pineapple, diced and patted dry
12 -
60g chopped pecans
→ Cream Cheese Frosting
13 -
115g cream cheese, softened
14 -
60g butter, softened
15 -
65g powdered sugar
16 -
½ teaspoon vanilla extract
17 -
½ teaspoon ground cinnamon
18 -
40g chopped pecans for topping
# Instructions:
01 -
Preheat oven to 175°C (350°F). Coat a standard loaf pan with nonstick cooking spray.
02 -
In a large mixing bowl, beat mashed bananas, white and brown sugars, egg, and oil with a handheld mixer until well combined and smooth.
03 -
Add flour, baking powder, baking soda, and salt to the wet mixture. Mix until just combined. Gently fold in coconut, pineapple pieces, and chopped pecans.
04 -
Transfer batter to the prepared loaf pan and bake for 55-60 minutes, until a toothpick inserted in the center comes out clean. Allow to cool completely on a wire rack before frosting.
05 -
Beat cream cheese and butter together until light and fluffy. Add powdered sugar, vanilla extract, and cinnamon, beating until smooth and well combined.
06 -
Spread the cream cheese frosting evenly over the completely cooled loaf. Sprinkle chopped pecans on top as garnish.
# Notes:
01 -
This tropical twist on banana bread combines the flavors of banana, pineapple, and coconut for a moist, flavorful loaf inspired by the classic Southern hummingbird cake.
02 -
For best flavor, use very ripe bananas with brown spots on the peel.
03 -
Ensure pineapple is well-drained to prevent excess moisture in the batter.