Go Back

Hummingbird Bread

Hummingbird bread is a tropical banana pineapple quick bread baked until deeply golden, with toasted pecans throughout and a thick cream cheese frosting. Each slice shows banana and pineapple pieces through the crumb for a classic Southern loaf feel.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Hummingbird bread
  • 2 ripe bananas mashed
  • 8 oz crushed pineapple with juice from 1 can
  • 0.5 cup vegetable oil
  • 1 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 1 cup pecans toasted and chopped
Cream cheese frosting
  • 4 oz cream cheese softened
  • 2 tbsp butter softened
  • 1 cup powdered sugar
  • 0.5 tsp vanilla
  • 1 cup pecans additional toasted pecans for topping

Equipment

  • 1 sheet pan
  • 1 9x5 loaf pan

Method
 

Bake the loaf
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Whisk vegetable oil, sugar, eggs, and vanilla extract together.
  3. Stir in mashed ripe bananas and crushed pineapple with all its juice.
  4. Fold in all-purpose flour, baking soda, cinnamon, and salt until just combined.
  5. Fold in toasted pecans and chopped pecans.
  6. Pour the batter into the loaf pan.
  7. Bake for 60–70 minutes at 350°F until deeply golden and a toothpick comes out clean; cover loosely with foil if the top browns too fast.
Frost and finish
  1. Cool the loaf completely before frosting.
  2. Beat softened cream cheese, softened butter, powdered sugar, and vanilla until smooth.
  3. Spread the cream cheese frosting over the cooled loaf.
  4. Top with additional toasted pecans before serving.

Notes

Pro tip: Toast the pecans until fragrant before chopping for deeper flavor in every bite. Store the frosted loaf covered in the refrigerator up to 4 days; keep unfrosted slices up to 5 days. Freezing is yes—freeze unfrosted for up to 2 months, thaw overnight in the fridge, then frost. For a lighter option, use reduced-fat cream cheese and a smaller amount of powdered sugar.