Hummingbird Bread with Cream Cheese Frosting
A delightful treat combining sweet flavors and a moist texture, inspired by the classic Hummingbird Cake with tropical ingredients like bananas and pineapple, enhanced by creamy frosting.
Ingredients
For the bread
- 115 g unsalted butter, softened Make sure it's at room temperature.
- 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 Drain well to avoid sogginess.
- 1 cup mashed bananas Use ripe bananas for better flavor.
- 1 cup shredded coconut
- 1/2 cup chopped pecans
For the cream cheese frosting
- 8 oz cream cheese
- 1/2 cup unsalted butter For frosting, softened.
- 2 cups powdered sugar
- 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.
- 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.
Notes
This bread is fantastic for brunch or as a treat at gatherings. Serve with coffee or tea. Feel free to add chopped nuts on top of the frosting for extra texture.