Description
A moist and flavorful Southern classic, Hummingbird Bread combines ripe bananas, crushed pineapple, and warm spices, all topped with a luscious cream cheese frosting. Perfect as a sweet breakfast treat or a delightful dessert, this quick bread is enriched with a blend of cinnamon and nutmeg and optionally enhanced with crunchy nuts for added texture.
Ingredients
Scale
Bread Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 bananas)
- 1 cup crushed pineapple (drained)
- 1/2 cup chopped pecans or walnuts (optional)
Cream Cheese Frosting Ingredients
- 8 oz cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk (as needed for consistency)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, granulated sugar, light brown sugar, baking soda, salt, ground cinnamon, and nutmeg until well combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs, vegetable oil, unsweetened applesauce, and vanilla extract together until smooth. Then fold in the mashed ripe bananas and drained crushed pineapple to the wet mixture.
- Combine Wet and Dry: Pour the wet mixture into the bowl with dry ingredients and gently stir until just combined. Avoid overmixing to keep the bread tender.
- Add Nuts: Fold in the chopped pecans or walnuts if using, to add a crunchy texture.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Bread: Let the bread cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely, which is essential before frosting to prevent melting.
- Prepare Frosting: In a medium bowl, beat softened cream cheese and unsalted butter together until smooth. Gradually add powdered sugar and vanilla extract, beating until the mixture is light and fluffy. Add milk little by little to achieve a spreadable consistency.
- Frost the Bread: Once the bread is completely cooled, spread the cream cheese frosting evenly over the top.
Notes
- The bread tastes even better the next day as the flavors deepen and meld.
- Store frosted bread in the refrigerator for up to 5 days to keep it fresh.
- Unfrosted slices can be frozen for longer storage and frosted when ready to serve.
- For added texture and a decorative touch, sprinkle toasted coconut flakes or extra chopped nuts on top of the frosting.
