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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.

Ingredients

Units Scale
  • 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

Instructions

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

Notes

  • Make sure the bread is fully cooled before frosting to prevent melting.
  • Use toasted pecans for added crunch and flavor depth.
  • This bread keeps well refrigerated and is great the next day.

Nutrition

Find it online: https://yumfoodusa.com/hummingbird-bread-with-cinnamon-cream-cheese-frosting/