why make this recipe
Hummingbird Bread is a delightful treat that combines tropical flavors in every bite. With the sweetness of ripe bananas, crushed pineapple, and the added crunch of pecans, this bread is not only delicious but also a comforting dish to share with family and friends. Topping it off with creamy cream cheese frosting makes it even more irresistible. This recipe is perfect for breakfast, brunch, or as a snack.
how to make Hummingbird Bread
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
Hummingbird Bread can be served warm or at room temperature. Slice it up and enjoy it as is or add an extra dollop of cream cheese frosting on top. It pairs perfectly with a cup of coffee or tea for a cozy snack or breakfast.
how to store Hummingbird Bread
To keep Hummingbird Bread fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it tightly in plastic wrap and place it in the refrigerator for up to a week. You can also freeze it for up to three months; just make sure to wrap it well to avoid freezer burn.
tips to make Hummingbird Bread
- Make sure your bananas are very ripe for the best flavor.
- Don’t skip draining the crushed pineapple to avoid making the bread too wet.
- If you like, add more nuts or even some raisins for extra texture and flavor.
- Allow the bread to cool completely before frosting to prevent the frosting from melting.
variation (if any)
You can customize this recipe by using different nuts, like walnuts or almonds, or even adding spices such as nutmeg. For a healthier twist, consider substituting some of the all-purpose flour with whole wheat flour.
FAQs
1. Can I make this recipe without nuts?
Yes, you can simply omit the chopped pecans if you prefer a nut-free version.
2. Is Hummingbird Bread easy to make?
Absolutely! The recipe is straightforward and perfect for bakers of all skill levels.
3. Can I use fresh pineapple instead of crushed?
Yes, you can use fresh pineapple, but make sure to finely chop it and drain any excess juice before adding it to the batter.
Hummingbird Bread
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 Make sure to drain well.
- 1 cup mashed bananas Use very ripe bananas for best flavor.
- 1 cup shredded coconut
- 1/2 cup chopped pecans Or use walnuts or almonds if preferred.
For the cream cheese 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.