why make this recipe
Hummingbird Bread with Cream Cheese Frosting is a delightful treat that brings a taste of the tropics to your kitchen. This moist and flavorful bread combines ripe bananas, crushed pineapple, and shredded coconut, making it a fantastic choice for any occasion. Topped with creamy cream cheese frosting, it offers a perfect sweet balance that many find irresistible. Whether for breakfast, dessert, or a snack, this recipe is sure to please your family and friends.
how to make Hummingbird Bread with Cream Cheese Frosting
Ingredients:
- 115 g (1/2 cup) unsalted butter, softened
- 150 g (3/4 cup) granulated sugar
- 50 g (1/4 cup) brown sugar
- 2 large eggs
- 315 g (2 1/2 cups) all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1 cup crushed pineapple, drained
- 1 cup mashed bananas
- 1 cup shredded coconut
- 1/2 cup chopped pecans
- 8 oz cream cheese
- 1/2 cup unsalted butter (for frosting)
- 2 cups powdered sugar
- Splash of vanilla extract
Directions:
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- In a separate bowl, combine the flour, baking soda, salt, and cinnamon. Gradually add this to the butter mixture, mixing until just combined.
- Fold in the crushed pineapple, mashed bananas, shredded coconut, and chopped pecans.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- For the cream cheese frosting, beat together 8 oz of cream cheese with 1/2 cup of unsalted butter until smooth, then add 2 cups of powdered sugar and a splash of vanilla extract until creamy.
- Once the bread is cooled, frost with the cream cheese frosting before serving.
how to serve Hummingbird Bread with Cream Cheese Frosting
Hummingbird Bread is best served at room temperature. You can slice it and enjoy it as is, or serve it with a cup of coffee or tea. For a special touch, consider adding a few fresh fruits on the side and garnish with an extra sprinkle of shredded coconut.
how to store Hummingbird Bread with Cream Cheese Frosting
To store Hummingbird Bread, wrap it tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 3 days or in the refrigerator for about a week. If you want to keep it longer, you can freeze it, wrapped tightly in plastic and aluminum foil, for up to 3 months.
tips to make Hummingbird Bread with Cream Cheese Frosting
- Make sure your butter is at room temperature for easier mixing.
- Using ripe bananas helps to enhance the sweetness and flavor of the bread.
- Do not overmix the batter after adding the flour to keep the bread light and fluffy.
- Feel free to toast the pecans lightly before mixing them in for added flavor.
variation
You can customize this recipe by adding or substituting ingredients. For example, you could use walnuts instead of pecans or add some chopped nuts for extra crunch. You can also skip the frosting for a less sweet option.
FAQs
-
Can I make this bread without nuts?
Yes, you can simply omit the nuts or replace them with seeds if you prefer. -
How can I make this recipe gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend and ensure all other ingredients are gluten-free. -
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple. Just make sure to finely chop and drain it well before adding to the batter.
Hummingbird Bread with Cream Cheese Frosting
Ingredients
For the bread
- 115 g unsalted butter, softened
- 150 g granulated sugar
- 50 g brown sugar
- 2 large eggs
- 315 g all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1 cup crushed pineapple, drained
- 1 cup mashed bananas
- 1 cup shredded coconut
- 1/2 cup chopped pecans
For the frosting
- 8 oz cream cheese
- 1/2 cup unsalted butter
- 2 cups powdered sugar
- 1 splash vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- In a separate bowl, combine the flour, baking soda, salt, and cinnamon. Gradually add this to the butter mixture, mixing until just combined.
- Fold in the crushed pineapple, mashed bananas, shredded coconut, and chopped pecans.
- Pour the batter into the prepared loaf pan and smooth the top.
Baking
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Frosting
- For the cream cheese frosting, beat together 8 oz of cream cheese with 1/2 cup of unsalted butter until smooth.
- Add 2 cups of powdered sugar and a splash of vanilla extract until creamy.
- Once the bread is cooled, frost with the cream cheese frosting before serving.