Name: Hummingbird Bread with Cinnamon Cream Cheese Frosting
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Southern
Ingredients: 3 ripe bananas, mashed; 1/2 cup crushed pineapple, drained; 1 large egg; 1/4 cup canola or vegetable oil; 1/2 cup sugar; 1/4 cup brown sugar; 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt; 1/2 tsp cinnamon; 1/2 cup sweetened shredded coconut; 3/4 cup chopped pecans; For the cinnamon cream cheese frosting:; 4 oz cream cheese, softened; 1/4 cup butter, softened; 1/2 cup powdered sugar; 1/2 tsp cinnamon; 1/2 tsp vanilla extract

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Hummingbird Bread with Cinnamon Cream Cheese Frosting is a Southern-inspired quick bread that brings together a medley of tropical fruits, warm spices, and crunchy pecans in a moist, tender loaf. Topped with a rich and fluffy cinnamon cream cheese frosting, this banana-pineapple-coconut delight is perfect for brunch, dessert, or any time you crave a sweet and comforting slice of the South.

Why You’ll Love This Recipe

This bread is packed with texture and flavor, blending ripe bananas, sweet pineapple, shredded coconut, and toasted pecans in every bite. The cinnamon cream cheese frosting adds just the right amount of richness and spice to complement the fruity base. Whether served as a morning treat, afternoon snack, or special dessert, this easy-to-make loaf is sure to impress and satisfy.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the bread:

3 ripe bananas, mashed
1/2 cup crushed pineapple, drained
1 large egg
1/4 cup canola or vegetable oil
1/2 cup granulated sugar
1/4 cup brown sugar
1 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 cup sweetened shredded coconut
3/4 cup chopped pecans

For the cinnamon cream cheese frosting:

4 oz cream cheese, softened
1/4 cup butter, softened
1/2 cup powdered sugar
1/2 tsp ground cinnamon
1/2 tsp vanilla extract

directions

Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan and set aside.
In a large mixing bowl, whisk together the mashed bananas, crushed pineapple, egg, oil, granulated sugar, and brown sugar until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
Add the dry ingredients to the wet mixture and stir until just combined—do not overmix.
Fold in the shredded coconut and chopped pecans until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
For the frosting, beat the cream cheese and butter together until smooth and creamy. Add powdered sugar, cinnamon, and vanilla extract, and beat until light and fluffy.
Spread the frosting over the cooled bread. Optionally, top with extra chopped pecans for garnish.

Servings and timing

Servings: 10 slices
Prep Time: 15 minutes
Baking Time: 55 minutes
Total Time: 1 hour 10 minutes
Calories per serving: 345 kcal

Variations

Nut-Free Version: Omit pecans or replace with sunflower seeds or pumpkin seeds.
Spiced Up: Add 1/4 tsp nutmeg or cloves for extra spice.
Tropical Twist: Mix in 1/4 cup diced dried mango or papaya for more fruity flavor.
Gluten-Free Option: Use a 1:1 gluten-free flour blend.
Mini Loaves: Bake in mini loaf pans for 20–25 minutes for individual servings.

storage/reheating

Store the frosted bread in an airtight container in the refrigerator for up to 4 days. Allow to come to room temperature before serving for the best texture. To freeze, wrap the unfrosted bread tightly in plastic wrap and foil. Freeze for up to 2 months, thawing overnight in the refrigerator before frosting and serving.

FAQs

What makes this different from banana bread?

This loaf includes pineapple, coconut, and pecans, giving it a tropical, fruit-and-nut flavor that sets it apart from standard banana bread.

Can I use fresh pineapple?

Yes, finely chopped fresh pineapple works well. Be sure to drain any excess juice before adding to the batter.

Can I leave off the frosting?

Yes, the bread is flavorful enough on its own, but the cinnamon cream cheese frosting adds an indulgent finish.

How do I keep the bread moist?

Avoid overbaking and store the bread properly wrapped. The fruit content helps retain moisture naturally.

Can I make this dairy-free?

Yes, use plant-based cream cheese and butter for the frosting, and swap oil for butter in the batter if desired.

Should I toast the pecans before adding?

Toasting enhances flavor, but it’s optional. Add them raw or toasted based on your preference.

Can I double the recipe?

Yes, double the ingredients and divide between two loaf pans. Bake as directed, checking for doneness.

What’s the best way to mash bananas?

Use a fork or potato masher. Very ripe bananas work best and mash easily.

Can I use unsweetened coconut?

Yes, though sweetened coconut adds a bit more moisture and sweetness to the loaf.

Is this suitable for brunch?

Absolutely—it pairs wonderfully with coffee or tea and is a beautiful addition to brunch menus.

Conclusion

Hummingbird Bread with Cinnamon Cream Cheese Frosting is a moist, flavorful quick bread that celebrates the best of Southern baking. With its medley of tropical fruits, warm spice, and rich frosting, it’s both comforting and impressive. Whether you’re baking for guests or treating yourself to something special, this loaf delivers homemade warmth in every slice.

Hummingbird Bread with Cinnamon Cream Cheese Frosting

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A moist and fruity Southern-inspired quick bread loaded with bananas, pineapple, pecans, and coconut, topped with rich cinnamon cream cheese frosting—perfect for brunch or dessert.

Author: Asma
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 10 slices 1x
Category: Bread
Method: Baked
Cuisine: Southern
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a large bowl, whisk together mashed bananas, pineapple, egg, oil, sugar, and brown sugar.
In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
Add dry ingredients to the wet mixture and stir until just combined.
Fold in coconut and chopped pecans.
Pour batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
Let bread cool completely in the pan, then remove to frost.
To make the frosting, beat cream cheese and butter until smooth. Add powdered sugar, cinnamon, and vanilla and beat until fluffy.
Spread frosting over cooled bread and top with additional pecans if desired.